• Marisa Louise

Simple Paleo Banana Pancakes

These pancakes take the simplest of ingredients, and are SO easy to make! The result is fluffy, moist, sweet, and a super-duper tasty, protein-packed breakfast!

These banana pancakes are back and better than ever! I created these pancakes as an upgraded version of my previous banana pancakes, because my last recipe, I personally thought, took too much time to prep, mix, whip, and fluff. These ones, though, are so easy! You literally just toss everything in a bowl, mix it together, and flip away!

I love these cakes for a pre-workout meal. They provide protein and carbs for some nice fuel for your workout, and are just honestly so convenient and easy to make, there are pretty much no excuses to as why you shouldn't eat them!

I greased my pan with butter, because it helps them stick the least I've found. Just thought I'd throw in that helpful tip. :)

You can top them with whatever suits your preference, which is what I love about pancakes! Chocolate almond butter? Yum! Homemade whipped cream? For sure! Cinnamon, butter, maple syrup, whipped cream AND almond butter all at once? You bet! ;)

So, with that said, grab your very ripe bananas, pasture-raised eggs, a frying pan and the rest, and let's get flippin' and fryin'!




Simple Paleo Banana Pancakes

- Serves 2 people (8-10 cakes) -


  • 2 big, ripe bananas

  • 3 pasture-raised eggs

  • 1 tsp vanilla extract

  • A pinch or two of salt

  • 2 tsp ground cinnamon

  • 2 tsp baking powder

  • 1/4 cup organic coconut flour

  • A splash of almond milk, as needed


  1. In your mixing bowl, mash up the bananas. Once they're finely mashed, beat in your eggs.

  2. Once that's mixed, add in your vanilla, salt, and cinnamon. Then, sift in your coconut flour and baking powder. Mix that together, and get started on heating up your skillet! (If the batter seems a bit too thick, add in a light splash or two of your almond milk to thin it out.)

  3. Bring your skillet to medium-low heat. Once it's heated, add in your butter. Once the butter is melted and sizzling, pour your batter in 1/4 cup scoops onto the pan. Gently flip once they're a deep golden brown, and cook the same amount of time on the other side. Re-grease the skillet in between pancake batches. Repeat with all the batter!

  4. Top with whatever toppings your chose, and DIG IN!


  1. I found them easiest to flip if you cover them with a lid while they cook! Not a must, but definitely a recommendation!



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