Pancakes are the ultimate breakfast comfort food, but they often have a similar “cakey” taste that sometimes gets a little boring. But just like it’s a delicious transition once in a while from regular bread to banana bread, the same holds true for banana pancakes.
In addition, the key ingredients in conventional pancakes — conventional milk, processed sugar and all-purpose flour — are swapped for much healthier ingredients in this Paleo banana pancake recipe. The macros are excellent, with 43 grams of complex carbs, 12 grams of healthy fats and 18 grams of protein per serving (four pancakes).
You’ll be amazed how easily these come together and how the banana flavor works so well for a fun breakfast, maybe with a little fresh fruit and maple syrup on top!
What Is a Banana Pancake?
What is the history of the banana pancake? Supposedly banana pancakes are a common menu item in cafes all across Southeast Asia, including Malaysia, Thailand, Cambodia and Vietnam. Some even refer to the hiking areas that connect these countries as the Banana Pancake Trail. This style of pancake also hails from Uganda, where the banana is a staple food.
Today there are many different versions of banana pancakes. Some recipes call for just two ingredients: bananas and eggs! While that can work, I highly recommend you add a few more simple ingredients for maximum pancake potential as well as nutrition.
The great thing about banana and egg pancakes is that you don’t need any type of sweetener in the batter, as bananas give these pancakes their creamy and rich consistency.
No. 1, banana nutrition makes 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.
The second key ingredients are eggs, which are a great source of protein and healthy fats and can help provide a wealth of important nutrients, including selenium, vitamin B12, phosphorus and riboflavin, all of which play a key role in overall health.
To take the banana egg pancake to another level, I highly recommend that you use 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.
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. (And no, eggs are not dairy. Eggs will not aggravate a milk allergy or lactose intolerance.)
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. They’re also the richest source of plant-based omega-3 fatty acids.
How to Make Banana Pancakes
It’s time to stir up this 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 a little coconut oil or butter 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 2 to 4 minutes 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 a little butter or ghee, maple syrup and fresh fruit.
If you want to add a little something extra, you can even sprinkle cacao nibs over the tops of your pancakes. Serve and enjoy!
In this delicious concoction, the key ingredients in conventional pancakes — conventional milk, processed sugar and all-purpose flour — are swapped for much healthier ingredients in this Paleo banana pancake recipe.
- 1 cup Paleo flour
- 2 eggs
- 1 ripe banana, mashed
- 1 tablespoon ground flax (optional*)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea alt
- ¾ cup almond milk
- ½ teaspoon vanilla extract
- In a medium mixing bowl, add the flour, flax (if desired), baking powder, bakingsoda and salt, mixing until well-combined.
- Next, smash the ripe banana with a fork and add to batter along with 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 2–4 minutes and then flip. Continue doing this until all pancakes have been made.
- Top with butter, maple syrup and fresh fruit, along with optional cacao nibs.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfasts
- Method: Stovetop
- Cuisine: Southeast Asian
- Serving Size: 4 pancakes
- Calories: 348
- Sugar: 12.8g
- Sodium: 503mg
- Fat: 11.7g
- Saturated Fat: 2.1g
- Unsaturated Fat: 8.3
- Trans Fat: 0g
- Carbohydrates: 42.9g
- Fiber: 8.4g
- Protein: 18.3
- Cholesterol: 164mg
Keywords: banana pancakes recipe, banana and egg pancake, Paleo banana pancake