Pancakes are the ultimate breakfast comfort food, but they definitely aren’t the first thing that comes to mind when thinking about the Paleo diet. How can you even eat pancakes while following the whole-food, non-processed diet of early humans? With this Paleo pancakes recipe, full of healthy, Paleo-friendly substitutions, it’s possible.
From Traditional Pancakes to Paleo Pancakes
The key ingredients in pancakes, conventional milk, processed sugar and all-purpose flour, make them off-limits for Paleo-dieters, but taking your traditional pancakes and transforming them to Paleo pancakes is quite simple. Forget the all-purpose flour conventional pancakes normally require. Instead, this recipe calls for a nutrient-rich Paleo flour blend, which typically contains almond flour, arrowroot starch, coconut flour and tapioca flour. You can find this blend in stores or even make your own homemade version.
In this recipe, I also ditch the processed sugar and trade up for natural flavors like bananas, which give these pancakes their creamy, rich consistency, and vanilla extract. Bananas make for a great addition to any breakfast because they can help boost energy levels as well as help improve mood, promote digestive health and provide the body with nutrients such as manganese and potassium.
Lastly, I replace conventional dairy milk for vegan-friendly almond milk, making this banana pancake recipe great for anyone following a dairy-free diet. Eliminating dairy from your diet can help reduce bloating, improve respiratory health and digestion, clear skin and decrease oxidative stress.
For added nutritional value and health benefits, I added ground flax. Flax seed is high in fiber, low in carbs and promotes healthy skin and hair, weight loss and digestive health. Flax seeds may help lower cholesterol and ease menopausal symptoms. They’re also the richest source of plant-based omega-3 fatty acids.
One of these Paleo pancakes without the syrup or toppings contains approximately: (1)
- 88 calories
- 9 grams carbs
- 3 grams fat
- 4 grams protein
- 142 milligrams sodium
- 2 grams sugar
- 2 grams fiber
How to Make Paleo Pancakes
It’s time to stir up this Paleo banana pancake batter! You’ll only need 30 minutes from start to finish, including mixing and cooking time, to complete this simple recipe.
In a medium mixing bowl add the flour, flax, baking soda and salt, mixing until well-combined.
Next, add the wet ingredients to the dry ingredients.
This includes the vanilla extract, eggs, banana and almond milk.
Mix until well-combined.
In a small pan, over medium heat, add coconut oil to prevent your pancakes from sticking. Then, add 2–3 tablespoons of batter for each pancake. You can add more or less depending on what size pancakes you want, but be sure to keep in mind that this will change the serving amount. Cook for 3–5 minutes and then flip.
Continue doing this until all pancakes have been made. The recipe yields approximately 8 pancakes total. If desired, you can then top with butter or ghee, honey or maple syrup and cinnamon.
If you want to add a little something extra, you can even sprinkle cacao nibs over the tops of your pancakes. Serve and enjoy!
- 1 cup Paleo flour
- 2 eggs
- 1 banana, mashed
- 1 tablespoon ground flax (optional*)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup almond milk
- ½ teaspoon vanilla extract
- 2 teaspoons maple syrup (optional*)
- In a medium mixing bowl, add the flour, flax (if desired), baking soda and salt, mixing until well-combined.
- Next, add the remaining wet ingredients, mixing until well-combined.
- In a small pan over medium heat, add some coconut oil for cooking. Add 2–3 tablespoons of batter for each pancake.
- Cook for 3–5 minutes and then flip. Continue doing this until all pancakes have been made.
- Top with butter or ghee, honey or maple syrup and cinnamon.