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Banana pancakes

Banana Pancakes Recipe

  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Low Lactose


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


  1. In a medium mixing bowl, add the flour, flax (if desired), baking powder, bakingsoda and salt, mixing until well-combined.
  2. Next, smash the ripe banana with a fork and add to batter along with remaining wet ingredients, mixing until well-combined.
  3. In a small pan over medium heat, add some coconut oil for cooking. Add 2–3 tablespoons of batter for each pancake.
  4. Cook for 2–4 minutes and then flip. Continue doing this until all pancakes have been made.
  5. 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