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+ servings

Paleo Banana Pancakes

Course: Breakfast
Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian, Weight Watchers
Keyword: 9 days, Freestyle Points, Healthy, Husband-approved, Kid-friendly, Nut-free, Pesach, Super Simple, Wheat-free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
Calories: 66kcal
Paleo Banana Pancakes are fluffy, gluten-free and weight watchers friendly. They are sweet and delicious, plus very easy to make.
Print Recipe

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
  • 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.

Notes

Serve hot and fresh.  Top with peanut butter, fresh fruit, whip cream or any toppings you enjoy!

Nutrition

Sodium: 205.9mg | Sugar: 3.9g | Cholesterol: 93mg | Calories: 66kcal | Fat: 2.6g | Protein: 3.6g | Carbohydrates: 7.5g