One of the most popular recipes on the blog, these delicious and fluffy paleo banana pancakes are made with shredded coconut and almond meal for that gorgeous texture and lightly sweetened flavour. Serve with lemon-y butter and blueberries, berry compote, or drizzle with maple syrup or honey. This recipe is also featured in my Paleo Breakfast Cookbook (85+ tasty morning recipes)
Quite a few of my readers asked me for a good recipe for paleo pancakes. I’ve tried making pancakes many different ways – with and without coconut flour, almond meal, hazelnut meal, arrowroot or tapioca flour, banana and no banana, eggs and no eggs – and I think I have found the perfect recipe.
I still think the hazelnut pancakes with blood orange sauce in my Eat Drink Paleo cookbook are pretty good but this recipe is super easy and I have now tested it in different quantities to make sure that the pancakes are in fact ALWAYS good.
HOW TO MAKE PALEO BANANA PANCAKES
This recipe uses banana, almond meal, desiccated or shredded coconut and eggs as the key ingredients. They are, like most pancakes, heavier on the carbs and have quite a bit of almond meal but as an occasional Sunday breaky these cheeky babies are totally superb.
They are very easy to make as you can whip up the batter mix in the blender. I recommend making these as mini pancakes because they are easier to flip over. I’ve tested these on multiple paleo and non-paleo friends and everyone really loves them and I hope you like them too.
Tip: For those avoiding nuts, I would use a combination of coconut flour (maybe 2 tablespoons) and tapioca flour (also about 2 tablespoons). Other nut meals can be used instead of almond meal.
PALEO PROTEIN PANCAKES
It’s very easy to turn regular pancakes into protein-rich version. Get yourself neutrally flavoured protein powder of choice (we use vanilla flavoured whey protein sometimes or collagen powder). Add a scoop to the batter to make the pancakes more satiating. Check out my guide to paleo protein powders here.
These banana and coconut pancakes have a lot of flavour and are slightly sweetened from those ingredients. This is why you can simply serve them with butter (I love my lemony butter in this recipe), coconut butter or cream, and berries of choice.
Another option (picture below) is to make a simple berry compote using frozen mixed berries. It only takes a few minutes and can be done at the same time as pan-frying the pancakes.
Alternatively, drizzle these paleo pancakes with a little maple syrup or honey and top with favourite fruit.
MORE TASTY PANCAKE RECIPES
Paleo Souffle Pancakes (Japanese inspired, super fluffy, no banana)
Cinnamon Ginger & Raisin Pancakes (great for Easter)
Paleo Broccoli Pancakes (we all need those healthy pancakes)Print
Delicious and fluffy paleo banana pancakes with coconut and almond meal. These are gluten-free, grain-free and super easy to make. Serve with lemony butter or berry compote and a drizzle of maple syrup. Double the ingredients for more pancakes
- 1 large banana, diced (not too ripe)
- 3 eggs
- 1/3 cup almond meal (about 6–7 tablespoons)
- 2 tablespoons desiccated coconut, unsweetened
- 2–3 tablespoons cassava or tapioca flour
- 1 teaspoon gluten-free baking powder
- 1 tablespoon vanilla essence (optional)
- Optional: 1-2 tablespoons protein powder
- Ghee or coconut oil for cooking
For lemon butter
- 2 tablespoons butter or coconut butter, softened and mashed
- Zest of ½ lemon
- Juice of ½ lemon
- Handful of blueberries & maple syrup to serve
For berry compote
1 cup mixed frozen berries
1 tablespoon lemon juice
1 tsp coconut oil (or butter)
1 tablespoon maple syrup
- Place all pancake ingredients in a blender and puree until smooth and fluffy. If you don’t have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.
- Heat up a dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoons of mixture per pancake. Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly. I usually cook mine for 1.5 minutes on the first side and for about 1 minute on the second side. You know it’s time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over. Add a little more ghee or coconut oil in between pancakes. The second batch of pancakes will cook quicker as the pan will be hotter so keep an eye on them.
- Lemon butter: Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.
- Berry compote: add frozen berries to a small saucepan together with lemon juice and coconut oil (or butter) and heat over medium heat. As the berries start to defrost, stir frequently. Once hot, add the maple syrup and stir. Set aside.
- Serve with lemon butter or berry compote OR with maple syrup and berries on top.
- Serving Size: 5 pancakes
- Calories: 449
- Sugar: 18.5 g
- Sodium: 114.8 mg
- Fat: 24.4 g
- Carbohydrates: 46.1 g
- Protein: 15.2 g
- Cholesterol: 279 mg