Stack of pancakes on white plate next to a banana This 3 ingredient paleo banana pancake recipe has quite honestly has become one of my go-to breakfasts cuz it’s so tasty! You need a little time to prepare unless you make it ahead to freeze or refrigerate to warm up later. Leftovers are even delish eaten cold!

It’s also the most popular recipe I recommend people cook for breakfast.

It’s simple.

You don’t need measuring tools.

It’s 3 ingredients plus seasoning. Of course there are variations and additions (see below recipe).

The reason I like to recommend this is because they are more filling than classic flour or pre-mixed Bisquick type pancakes. They are paleo friendly and are grain-free, so no additional carbs.

These pancakes are made of 3 whole foods:

• almond butter (protein and some healthy fat),

• egg (protein) and

• banana (a little bit of carb) which provides the sweetness!

Add at least 1 egg on the side, cooked any way you like, for a protein-filled breakfast! This sets you up for a better morning than traditional pancakes due to the higher protein and fiber content. This lengthens the digestive process, so you stay full for longer and gives you lasting energy for your morning. No need to carb snack mid morning like if you had eaten cereal, granola, toast, or some other carby breakfast. Try it and let me know if you notice a difference!

For myself, I usually do 1 batch plus 1 scrambled egg on the side. Top with coconut oil only! It tastes like banana bread and really has no need for syrup, because it’s moist and naturally sweet!

 

PS- for my 21DSD peeps- be sure to only use green-tipped bananas. And this will be your fruit for the day.

 

3 Ingredient Paleo Banana Pancakes
 
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For one person: It tastes good, and has a little carb and sweetness from the banana, but also consists of mostly protein (almond butter and egg)! For myself, I usually do 1 batch plus 1 scrambled egg on the side.
Cuisine: Breakfast
Serves: 5-6 small pancakes
Ingredients
  • 1 T Coconut Oil (for heating skillet) -- or butter
  • 1 Banana
  • 1 heaping spoonful of almond butter, about 2 Tbsp
  • 1 Egg
  • Pinch of sea salt
  • Pinch of Cinnamon
Instructions
  1. Heat a small skillet with coconut oil.
  2. While it's warming up, mash the banana in a bowl.
  3. Mix in almond butter until smooth.
  4. Add egg, sea salt and cinnamon and mix well.
  5. Pour batter into small 4-inch size pancakes. This Smaller size, makes them easier to flip.
  6. When it starts to bubble, flip.
  7. Cook until each side is brown.
Notes
They kinda taste like banana bread and they're moist, so you don't really need the additional syrup that pancakes normally get.

Variations:

Use applesauce instead of banana.

Try pumpkin although you will need more sweetness.

Mash blueberries into the batter.

Try different nut butters. I have tried cashew, peanut and almond and mixes of them. But the best classic way is almond!

Add a few chocolate chips into each pancake after it’s poured onto your skillet (I love this when using peanut butter as the nut butter).

Add 1 scoop of Vital Proteins Collagen Powder into the batter for additional protein and receiving the benefits that collagen has to offer (improved skin, hair, nails, joints, digestion).