These banana pancakes are fluffy paleo diet dream. Almond milk and honey steal the show.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.

  • Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.

  • If desired, top warm pancakes with additional banana and drizzle with honey.


Choose bananas that have a few brown spots but are not overripe.

Nutrition Facts

231 calories; 16 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 93 mg cholesterol; 141 mg sodium. 253 mg potassium; 17 g carbohydrates; 3 g fiber; 8 g sugar; 7 g protein; 0 g trans fatty acid; 188 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 1 mg iron;

Reviews (3)

20 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 7
  • 1 star values: 5
Rating: 2 stars
When preparing most types of batter, it's best to have the ingredients at room temp so they blend in more easily. Since we're only using 2 tbsp of milk, it doesn't really matter with the milk just the eggs. Fill a small bowl with warm water and let the eggs (still inside shells) sit in the water for about 5 - 10 min. While the eggs are warming up, blend the 2 bananas with 2 tbsp almond milk in a blender or food processor until smooth (mashing until smooth takes forever and it is still lumpy unless the bananas are really overripe and already mushy). Beat the 2 eggs in a large bowl with a fork (it helps to tip the bowl slightly), then transfer the banana mixture to the bowl with the eggs, stirring the mixture until combined. I increased the almond flour to 1 cup and baking powder to 1/4 tsp otherwise the mixture was too liquidy. You do not need a separate bowl for the dry ingred. You can just pour them into a sifter then sift them into the wet ingredient bowl, then stir lightly with a fork until combined. If you do not have a flour sifter, a strainer or colander works fine. Sifting aerates the flour resulting in a lighter, fluffier pancake. Heat the pan over a medium high temp greasing it with the coconut oil. When pouring the batter on the pan, it is important to pour and then spread the batter it out to about 3 - 4 inches and as thin as possible as a thick pancake will fall apart when you try to flip it due to its moist center. After every two or three pancakes you might have to grease the pan again. It's very easy to burn these pancakes so make sure to watch the edges and when they become dry and start to lift away from the pan, place a large spatula underneath to flip them.
Rating: 2 stars
I made this with great expectations! The batter smells so good (banana, vanilla). I found the recipe in the "Paleo Recipes 2017" magazine, pg. 13. I followed the instructions precisely. My batter was very thick, not at all pourable. I am hoping someone else has had a better experience and possibly I can learn what may have gone wrong as I sincerely want to make and enjoy these banana pancakes!
Rating: 1 stars
Terrible recipe not like the others I've tried , won't make again !