This recipe is for the most delicious paleo banana pancakes we’ve ever eaten! Scroll down to see how to make them.
Paleo pancakes are a wonderful way to start off a Saturday morning. Ripe bananas provide a delicious base for this recipe. Feel free to add nuts or chocolate chips into the batter if that’s your kind of thing. Pour only a small amount of batter into the skillet at a time because smaller pancakes will be easier to flip over. Make a big stack and top with blueberry syrup for a decadent breakfast.
If you want more paleo pancake recipes, check out our other favorites:
How To Make Paleo Banana Pancakes
Paleo Banana Pancakes
- 2 Ripe bananas
- 2 Eggs
- 2 tsp Honey
- 1 tsp Almond milk
- 3 tbsp Coconut flour
- 1/2 tsp Baking soda
- Pinch of salt
- 1/2 cup Blueberries (fresh or frozen)
- Maple syrup (for topping)
- Coconut oil
Whisk the bananas, eggs, honey, and almond milk together in a large bowl.
Add the coconut flour, baking soda, and salt.
Set aside to rest for 4-5 minutes to allow the coconut flour to soak up the batter.
Meanwhile, place the blueberries and your desired amount of maple syrup into a saucepan over low heat.
Bring to a simmer and cook for 5-8 minutes, until the blueberries have released their juices. Set aside to cool.
Heat a griddle to medium heat and coat with coconut oil.
Pour about 1/4 cup of the batter onto the griddle to make a small pancake.
Cook for 3-4 minutes until the pancake can be flipped.
Carefully flip over and cook for another 3-4 minutes until lightly browned and cooked through.
Repeat with the remaining batter.
Serve warm, drizzled with the blueberry syrup.
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