3-Ingredient Banana Pancakes (Paleo)

 3-Ingredient Banana Pancakes made quick and easy! This simple flourless pancake recipe requires hardly any effort is paleo, clean, delicious, and nutritious!

Hypothetical situation: you’re jonesing for banana pancakes, but..

  • Are out of flour and don’t feel like going to the store
  • Don’t consume most flours and/or eat gluten-free or grain-free
  • Are biohacking your way to amazing health and are cognizant of your macros
  • Really, really unabashedly love bananas

If any or all of the above scenarios apply, here’s your golden ticket to the dreamiest plate of banana bliss.

How to Make 3-Ingredient Banana Pancakes:

There are a few ways you can go about preparing these pancakes. You can mash the bananas in a bowl then whisk in the eggs and cinnamon, add the ingredients to a blender and blend, and/or use an electric hand mixer. So long as the bananas and eggs are well-combined, you’re good to go!

Heat a non-stick skillet over medium-high heat (or medium if your stove runs hot), and add enough coconut oil, avocado oil, or ghee to coat the surface.

Once the skillet is completely hot, measure a scant ¼ cup of batter and slowly pour onto the hot surface. The batter will spread quickly – this is normal. Cook the pancakes until the sides have firmed up and it appears as though the batter has set up a bit, about 1 minute. Carefully flip and cook on the other side another 30 seconds to 1 minute, until cooked through.

Top pancakes with choice of toppings (I suggest almond butter, regular butter, and/or pure maple syrup) and devour.

Recipe Notes:

The batter is runny and spreads when you cook it so you must cook at just the right temperature (medium or medium-high depending on your stove) with plenty of oil. Figuring out the correct temperature may take a couple of tries. You may end up with several pancakes that aren’t perfectly round…don’t panic..they will still taste amazing.

I’m gonna give it to you straight – these pancakes are not fluffy. If you’re aiming for the iconic pancake texture, these are not the right pancakes this time around. Do you become easily frustrated when pancakes are not perfectly round or are difficult to flip? Save yourself the stress and don’t make these. However, if you’re cool with a little adventuring, hop on board, my friends, because these are well-worth the wild ride!

I personally think everything is better with sea salt and do believe these pancakes benefit from a little shake. I suggest adding sea salt (WHOA, fourth ingredient alert!) to the pancake batter to maximize the palatability.

What do 3-Ingredient Banana Pancakes Taste Like?

The pancakes are a blast of banana flavor, are very moist and spongy, and go down super easily. They are so flavorful that you really don’t need any toppings or added syrup! Remember: these pancakes are not fluffy!

Meal Prep:

Are you a meal prepper? Make this recipe in triplicate to grab-and-go throughout your workweek! These pancakes save very well. You can store them in a sealed container or zip lock bag in the refrigerator for up to 5 days.

Pancakes for breakfast, lunch, dinner, snack, dinner #2, dessert, and beyond.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

3-Ingredient Banana Pancakes

Course: Breakfast
Cuisine: American
Keyword: banana pancakes, gluten free, grain free, paleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 10 small pancakes
Calories: 50 kcal
Author: Julia

Grain-free banana pancakes made with just 3 ingredients

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Ingredients

Optional Add-ins:

Instructions

  1. Mash the bananas in a bowl then whisk in the eggs and cinnamon (or add the ingredients to a blender and blend) until the batter is well combined. Note: it can be chunky if desired.

  2. Heat a non-stick skillet over medium-high heat (or medium if your stove runs hot), and add enough coconut oil, avocado oil, or ghee to coat the surface.

  3. Once the skillet is completely hot, measure a scant ¼ cup of batter and slowly pour onto the hot surface. The batter will spread quickly - this is normal. Cook the pancakes until the sides have firmed up and it appears as though the batter has set up a bit, about 1 minute. Carefully flip and cook on the other side another 30 seconds to 1 minute, until cooked through.

  4. Top pancakes with choice of toppings (I suggest almond butter, regular butter, and/or pure maple syrup) and devour.

Nutrition Facts
3-Ingredient Banana Pancakes
Amount Per Serving (1 of 10)
Calories 50 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

    1. Julia Post author

      Hi Cathryn! So happy you asked. I just added the nutrition facts to the recipe card 😀 Let me know if you have any other questions! xo

      Reply
  1. Geege

    OMG, I made these this morning. I cannot tell you just how much I enjoyed them! Total nirvana perhaps? Not eating gluten for over 10 years has taken foods off my list. But these hit the spot with pecans, coconut yogurt and a few more bananas on top. Thank u for this recipe. It’s right up there around #1 of favorites now.
    Geege

    Reply

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