Paleo Banana Sheet Pan Pancakes made grain-free using almond flour. This big batch pancakes recipe is prepared in seconds in your blender and feeds your whole family (or guests) in one shot!
If you’re familiar with the Paleo Sheet Pan Pancakes recipe I posted many months ago, I have version 2.0 for you right here, right now!
It involves – wait for it, wait for it – bananas!
Specifically, we add mashed ripe bananas to the pancake batter in order to take a banana bread approach and add extra deliciousness to our morning favorite.
The concept behind sheet pan pancakes is simple: You make a batch of pancake batter and rather than hovering over the stove to cook them individually, you simply pour the batter on a sheet pan and bake it, thus eliminating much of the time that goes into preparing pancakes so you can spend it with your family. Poor pancake flipping skills? No worries, there is no flipping involved in this approach.
Because there is a hefty banana infusion in these banana sheet pan pancakes, you really don’t need to add more sweetener to the batter.
For topping these banana pancakes, I caramelized up a couple of bananas in a skillet with cinnamon and pure maple syrup. While taking this step isn’t necessary for a delicious breakfast, it really does level the whole experience.
Let’s make a huge batch of pancakes on a sheet pan! Ready, GO!
How to Make Paleo Banana Sheet Pan Pancakes:
Preheat the oven to 350 degrees F and grease a large baking sheet.
Add all ingredients for the banana pancakes to a blender, and blend until smooth. If necessary add an additional ¼ to ⅓ cup almond milk to get the batter moving in the blender. Note: If you don’t own a blender, you can use mixing bowls to prepare the batter.
Pour the pancake batter onto the greased skillet and smooth into an even layer. If desired, place slices of banana on top of the batter.
Bake on the center rack of the preheated oven 22 to 26 minutes, or until pancake is golden-brown around the edges and has set up completely.
Cut the pancake into squares or use cookie cutters to make fun shapes.
Top pancakes with butter, pure maple syrup, and caramelized bananas (instructions below), or choice of toppings.
How to Make Caramelized Bananas:
If you want to take the added step of caramelizing bananas for topping the pancakes, doing so is very easy!
Simply add the oil to a non-stick skillet and heat over medium. Slice up two bananas and carefully place the slices on the hot oil, leaving plenty of space between the slices. Drizzle with pure maple syrup and sprinkle with cinnamon and sea salt. Cook bananas about 1 to 2 minutes, then use a fork to carefully flip the slices. Cook on the other side another 1 to 2 minutes, until bananas have a crispy exterior yet molten/soft interior.
Recipe Adaptations:
- Use gluten-free all-purpose flour instead of almond flour. If doing so, increase the amount of almond milk to 1 ½ cups almond milk and add 2 tablespoons of avocado oil or melted coconut oil.
- Add chopped walnuts, pecans, and/or chocolate chips.
- Replace almond milk with coconut milk.
- Halve the recipe and use a 9” x 7” sheet pan if you don’t want as large of a batch of pancakes
More Healthy Pancake Recipes:
- Bananas Foster Banana Pancakes
- Coconut Flour Zucchini Pancakes
- Paleo Avocado Pancakes
- Vegan Lemon Poppy Seed Pancakes
- Paleo Carrot Cake Pancakes
May all your banana pancake dreams come true!
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!
Ingredients
- 4 large eggs
- 1 1/4 cups unsweetened almond milk
- 3 large ripe bananas, mashed (about 1 1/3 cups)
- 2 tsp pure vanilla extract
- 4 cups Superfine almond flour
- 6 Tbsp tapioca flour
- 1 tsp baking powder
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp sea salt
For the Caramelized Bananas
- 2 Tbsp avocado oil
- 2 large ripe bananas, sliced
- 1 1/2 Tbsp pure maple syrup
- 1/4 tsp ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees F and grease a large baking sheet.
- Add all ingredients for the banana pancakes to a blender, and blend until smooth. If necessary add an additional ¼ to ⅓ cup almond milk to get the batter moving in the blender. Note: If you don’t own a blender, you can use mixing bowls to prepare the batter.
- Pour the pancake batter onto the greased skillet and smooth into an even layer. If desired, place slices of banana on top of the batter.
- Bake on the center rack of the preheated oven 22 to 26 minutes, or until pancake is golden-brown around the edges and has set up completely. Cut the pancake into squares or use cookie cutters to make fun shapes. Top pancakes with butter, pure maple syrup, and caramelized bananas (instructions below), or choice of toppings.
Make the Caramelized Bananas:
- Add the oil to a non-stick skillet and heat over medium. Slice up two bananas and carefully place the slices on the hot oil, leaving plenty of space between the slices. Drizzle with pure maple syrup and sprinkle with cinnamon and sea salt.
- Cook bananas about 1 to 2 minutes, then use a fork to carefully flip the slices. Cook on the other side another 1 to 2 minutes, until bananas have a crispy exterior yet molten/soft interior.