Paleo Banana Pancakes are fluffy, gluten-free and weight watchers friendly. They are sweet and delicious, plus very easy to make.
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My family is used to a hot breakfast every morning. They have developed discerning palates, having been fed every variation of pancake/waffle/muffin that I can think of. Yet these simple, healthy banana pancakes disappear from the table faster than I can make them! Paleo Banana Pancakes are friendly for many diets.
Paleo Banana Pancakes are the ultimate banana pancakes. Unlike the 2-ingredient banana pancakes that are all the rage on the Internet, these bananacakes are fluffy!
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**Weight Watchers Freestyle Points-0/serving. Weight Watchers points are based on using the exact ingredients and quantities that I use
Jump to RecipeServes: 12 Prep Time: 5 Minutes Cook Time: 15 Minutes
Ingredients:
- 3 Bananas
- 6 Eggs
- 1-½ teaspoons Baking Soda
- 1-½ Tablespoon Coconut Flour
- ⅛ teaspoons Salt
- 1 teaspoon Cinnamon (optional)
- Spray Oil
Instructions:
- Put all ingredients into a large mixing bowl.
- Mix with either hand mixer or a whisk until the banana is broken down leaving only small occasional pieces.
- Preheat your griddle pan on Medium to Med-Low temperature.
- Be sure to grease your pan with spray before each batch of pancakes.
- For each pancake, measure ¼ cup of the batter into your pan.
- Cook until the pancake bubbles in the center, then flip. These can be a bit tricky to flip so make sure that you really get that spatula under there.
- Cook until done. You can tell doneness because the pancake will be fully puffed up and when lifted with a spatula, it will hold it’s own weight (not flop over). If it’s still floppy, then give it one more flip for about 30 seconds. This can happen if there is a particularly big banana chunk in there.
- Serve hot and fresh. Top with peanut butter, fresh fruit, whip cream or any toppings you enjoy!
Paleo Banana Pancakes
Equipment
- Hand Mixer (or a whisk and some muscle!)
- Flat Griddle Pan
Ingredients
- 3 Bananas
- 6 Eggs
- 1-½ teaspoons Baking Soda
- 1-½ Tablespoon Coconut Flour
- ⅛ teaspoons Kosher Salt
- 1 teaspoon Cinnamon optional
- Spray Oil
Instructions
- Put all ingredients into a large mixing bowl.
- Mix with either hand mixer or a whisk until the banana is broken down leaving only small occasional pieces.
- Preheat your griddle pan on Medium to Med-Low temperature.
- Be sure to grease your pan with spray before each batch of pancakes.
- For each pancake, measure ¼ cup of the batter into your pan.
- Cook until the pancake bubbles in the center, then flip. These can be a bit tricky to flip so make sure that you really get that spatula under there.
- Cook until done. You can tell doneness because the pancake will be fully puffed up and when lifted with a spatula, it will hold it’s own weight (not flop over). If it’s still floppy, then give it one more flip for about 30 seconds. This can happen if there is a particularly big banana chunk in there.
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