Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, One Pot Dish, Vegetarian

The Perfect Paleo Pancakes


Some mornings, you just neeeeeeed pancakes for breakfast. And on some of those mornings, you need the easiest pancakes ever for breakfast — ones with just bananas and eggs. I usually make my Banana Oat Pancakes when I’m in the pancake mood, but I’ve been curious to try something simpler. Hence the genesis of Paleo Banana Pancakes. I whisked together very ripe bananas, eggs and egg whites. (I have used just 2 eggs, but liked the flavor for the second batch with an egg/egg white mix. You can also put the ingredient in a small food processor or blender if you really want a smooooooth batter.) Topped with some PB2 and maple syrup, these pancakes just hit the spot.

Ingredients (serves 2; makes about 6-7 mini pancakes).

For the Pancakes:

  • 1 egg
  • 2 egg whites
  • 2 very ripe bananas

Suggested Toppings:

  • PB2 powdered peanut butter and/or nut butters
  • Maple syrup
  • Unsweetened coconut flakes
  • Chia seeds
  • Chopped nuts
  • Fruit
  • Cinnamon sugar


  1. In a bowl, mash bananas. Add eggs and whisk well until smooth batter forms.
  2. Grease a frying pan or skillet with cooking spray and heat over medium heat.
  3. Once pan is hot, measure 1/4 c of batter and pour hot pan. Repeat to cook several pancake at once, but do NOT overcrowd pan. Flip once bubbles form and edges are firm, about 2-3 min. Continue until batter is gone.
  4. Stack 3-4 pancakes per serving and top with toppings of choices.
    • I used about 1-2 t of PB2, 1/4 t chia seeds, 1 t coconut flakes and liberal amounts of maple syrup. For once, I really liked the “peanut butter” taste!
  5. Store in the fridge and eat within 1-2 days. They reheat quite well!
  6. Enjoy!

Like pancakes? Try oat versions.


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