It may or may not be my life’s mission to make every version of pancakes known to man. I do have my favorites (lemon ricotta) and close seconds (pumpkin) but I’d say banana pancakes are an all-time classic, never-fail-to-satisfy, standby weekend breakfast around here.
Banana & peanut butter.
Banana & cinnamon.
Banana & chocolate chips.
Etc, etc, etc.
Ok, so banana & almond might not typically make the top of the list. But are you ready for the best part about this recipe? Yep, no flour. No dairy. And no sugar! Each pancake has over 5 grams of protein, 3 grams of dietary fiber, and lots of healthy fats from the coconut milk and oil. Not to mention the batter comes together in just minutes in the blender and it’s ready to cook.
When J asks me sweetly for a “special” Sunday breakfast, amidst wrestling kids into church clothes and trying to look semi-presentable myself, I love to whip up a batch of these healthful cakes to give us the energy to make it through our church meetings. Make a large batch and throw it in the fridge for energizing breakfasts throughout the week. Or freeze them and toast ’em up as needed!
It's free!
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Flourless Banana Pancakes
Yields: 12 medium pancakes
- 3 eggs
- 2/3 c. coconut milk (or milk of choice)
- 2 medium ripe bananas
- 1 1/2 c. blanched almond flour*
- 2 tbsp. melted ghee, butter, or coconut oil (plus more for cooking)
- 1 tsp. vanilla extract
- 1 tbsp. apple cider vinegar
- 1 tsp. baking soda
- 1/2 tsp. sea salt
Directions:
- In a high-powered blender, combine all ingredients with liquids first.
- Blend on high speed until almond flour is completely mixed in, about 30 seconds, stopping to scrape down the sides as needed.
- Cook to golden brown in a non-stick skillet over medium heat, flipping when bubbles appear, about 3 minutes per side.
- Serve with blueberry syrup, as desired.
Blueberry Syrup
- 1 c. maple syrup or honey
- 2 c. frozen blueberries, divided
- 1 tsp. natural maple flavor (optional)
Directions:
- Combine the maple syrup, 1 cup of the blueberries, and maple extract in a medium saucepan over medium heat.
- Bring to a simmer and cook until blueberries begin to burst, about 10-15 minutes.
- Reduce the heat to medium-low and cook until syrup begins to thicken, about 5-10 minutes.
- Stir in the remaining cup of blueberries, remove from heat, and set aside to cool a bit. Serve warm over fresh pancakes.
- Will keep in the fridge for 1-2 weeks.
*Note: for a less Paleo version of this recipe, you can sub an equal amount of whole rolled oats for the almond flour. Be sure to blend the batter a bit longer to ensure the oats are fully mixed in.
34 Comments
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These protein pancakes look delish. I'm gonna be sending all of my personal training clients this recipe! Can't wait to try these tomorrow morning.
Thanks for passing it along, Carrie! I hope they turn out great.
These are officially on the menu for Sunday morning. My boys are gonna love them.
Janelle, yay I'm so glad! I'm picturing a fun pancake morning for you and your boys. 🙂
Wow! I'm so glad I found your blog. I love your pictures. Pancakes are one of those things I can eat anytime of day, and I never know when the craving is gonna strike. Thanks for sharing.
Marissa, thanks for the sweet words! This is a quick recipe so it's sure to meet your cravings any time, day or night. 🙂
Made these for breakfast this morning, utterly delicious – will definitely be making them again! Thanks for the recipe 🙂 (found on foodgawker)
Sacha, it makes me so happy that you enjoyed the pancakes this morning!
Was a little hesitant about making these but I just tasted the first pancake of the batch and they are great! Best pancake without flour and sugar!
Alyssa, so glad the recipe won you over! Who'd have thought no sugar would still taste so good! 🙂
These are awesome! Both my one year old and I loved them! Work great to freeze as well! Thanks!
Thanks, Mattie! They are DEF great kid food. I'm glad your little ones enjoyed them 🙂
These are unbelievably delicious!! So happy to find your blog and look forward to trying out your other recipes. I wanted to use less eggs, so I only used 1 egg and added another banana for moisture. I also tossed in 1/4 cup of coconut flour. My kids devoured them all before I was even able to get the blueberry syrup to the table. We will be making them again tomorrow.
Steve, thanks for your comments! I’m so glad I could give your family a great new recipe! I also appreciate you sharing your experience because I do have a lot of readers that want to use less eggs. 🙂
I had 3 very ripe bananas, so adjusted the proportions to use them up. I found that I didn’t need much milk. I used the batter to make muffins- I do this often so that I don’t have to watch over batches of pancakes. They are a perfect breakfast or afternoon snack. Thanks for the great recipe!
Michele-thank you for your comments! Your feedback is awesome. Muffins are a great idea, I’m going to try that myself!
Made the banana and oat pancakes but made them without eggs since I can’t eat eggs. They turned out perfect! SOOOOOO YUMMY! Thank you!
I was looking for a flour free pancake and your recipe was the first option that came up…what a score! Thank you so much for posting, these came out amazing!! I added some slivered almonds as topping while they were cooking, and about a quarter cup flax seeds to the batter, and loved the added nuttiness 😉
Also didn’t have any honey, so I used maple syrup instead added some lemon juice to the blueberries for the topping!
Total new sunday morning favorite!
that looks so good thanks for sharing!!
Just made it today (almond flower version) and they were delicious! Thank you for this recipe.
meant flour of course
Haha, no judgment here! 🙂 I’m glad you enjoyed the pancakes and kudos for doing the grain-free version!
Made these this morning as I was over all of the usual breakfast choices – absolutely delicious! By any chance do you have the (average) nutritional information for it?
So glad you loved them, Kailee! I put up the nutrition facts within the post. Though they’re only for the pancakes, not the syrup. Hope that helps!
i just don’t see the amount of oats to use???
Hey Shelley! If you look at the ‘Note’ at the bottom of the recipe, it says equal amount of oats if you’re subbing out the almond flour.
Thank You, Thank You!!! For posting this recipe. I just made these and OMG!! New favorite. I’m a pancake lover, trying to eat healthier.
So glad you like it, Vanessa! 🙂
Not to be nitpicky or anything, but this technically isn’t "paleo." Bananas, almonds and blueberries are all products of humans’ 10,000-year agricultural history. Just to lessen the confusion.
Hey Chelsea — Honestly, that approach is too nitpicky for me. You won’t see me setting paleo rules like that here on my blog because I cook from a scientific-based paleo approach. There are other blogs out there where you can find recipes based solely on our ancestral agriculture, if that’s what you’re looking for.
Didn’t these used to be made with oat flour? They were my favorite! And now I can’t find the recipe… My gluten-free daughter just tested a high sensitivity to almonds. I’m wondering if we are going to see more of that as gluten-free, paleo folks are now eating their wait in nuts!!!
Hey Melanie! So sorry about the confusion. I do now make them with almond flour and have had a lot of feedback that others prefer them that way. I feel you on the eating their weight in almond flour thing though, for sure. I’ve tried to limit our almond flour sweets cause of that. Anyhow, there’s a note at the bottom of the recipe saying to sub an equal amount of whole rolled oats if you want to use those instead. I’ll add some *’s so it’s a little more clear for others. Thanks! 🙂
These are our most favorite pancakes ever! For our family of 6 we double the recipe, and make them on the griddle using 1/8 cup serving size. For toppings we use frozen blueberries thawed and slivered almonds and sliced bananas. Ahhhh-mazing!!
Ahhh! Love this so much. Thank you for sharing your experience, Angie! Really helpful to know with the 1/8 cup serving size 🙂