Paleo Banana Pancakes (2 Ingredients, 2 Ways)

November 23, 2012


These lovely banana pancakes will surely satisfy that lazy Sunday morning pancake craving.  And I love the simplicity of banana + eggs = pancake. I make these two ways. One is the quick, no-fuss way for those of you who don’t have the patience of a saint or are feeding more mouths than just your own. They’re fast and delicious. The second way is slightly self-indulgent in that it can take almost 25 minutes for one pancake. Is it worth the wait? Personally, this is how I make them when I’m only making one for myself. I don’t mind having some time to tidy the kitchen while I wait. I find these slow-cook pancakes have a more fluffy texture, more akin to actual pancakes.

You really can’t go wrong either way. And regardless which method you choose, singing along to Jack Johnson is highly encouraged.

Ingredients: (per serving)

  • 1 ripe banana, peeled and thickly sliced (preferably quite spotty)
  • 2 eggs brought to room temperature (trick: place in bowl of warm water for 5 min.)
  • 1/2 tsp. vanilla (optional)
  • coconut oil

Topping ideas (optional): butter/ghee, nut/seed butter, maple syrup, honey, bacon, eggs, whipped cream (dairy or coconut), fruit, etc.



A) Quick & Easy Method:

1. Heat frying pan well over medium-high heat.

2. In a bowl, mash banana well with a fork – you want a rather uniform mixture (some small chunks are okay).

3. Whisk eggs into banana mash with a fork.

4. Test pan to see if it’s hot enough (flick a few drops of water onto the pan – the water should sizzle and immediately disappear). When ready, add coconut oil to pan, swirling the pan so that it’s evenly coated.

5. Pour “batter” onto the pan, creating a large round pancakes (tilt pan around to improve shape of the pancake).

6. Turn the heat down to slightly higher than medium-low (if your stove has dials, turn to what would be 7:00 o’clock).

7. After approximately 5 min., loosen the edges with a spatula.

8. Shake the entire pan – if the pancake is loose, it’s ready to flip. If it’s not loose, but looks like it might start burning, you can gently loosen the rest of it with your spatula, otherwise just give it a couple of minutes.

9. Flip pancake. Heat on the other side for another 2-3 minutes.

10. Plate, top with whatever you’d like, and serve.

B) Slow & Steady Method:

1. Heat frying pan well over medium-high heat.

2. Place banana and eggs in food processor. Process until completely uniform (you may need to scrape banana bits off the walls a few times).

3. Test pan to see if it’s hot enough (flick a few drops of water onto the pan – the water should sizzle and immediately disappear). When ready, add coconut oil to pan, swirling the pan so that it’s evenly coated.

4. Pour “batter” onto the pan, creating a large round pancake (tilt pan around to improve shape of the pancake).

5. Turn heat down to medium-low (if your stove has dials, turn to what would be 9:00 o’clock).

6. Set a timer for 10 minutes and go distract yourself with something so that you don’t flip too early. I’ve made this plenty of times, and not once have I flipped it too late.

7. If it looks like nothing much has changed, wait another 5 minutes. Then test the edges with a spatula and see how much of the pancake is loose. Depending on your stove, it most likely won’t be ready to flip until it’s been about 15-20 minutes (mine takes 20 min.). And even then it won’t be as easy of a flip as Method A – in fact, it may need some assistance from a couple of flat kitchen utensils.

8) Once flipped, it only needs about 3 minutes on the other side.


Shared with Fight Back Fridays and Healthy Home Economist.

Leave a Comment


{ 23 comments… read them below or add one }

[email protected] of Pace November 23, 2012 at 12:22 PM

I always opt for the quick way. I’ve got two little ones that need food before me and then are done before I can even get my meal done! :)


[email protected] November 28, 2012 at 1:29 PM

Totally understandable. And luckily they’re delicious both ways!


Julie November 23, 2012 at 2:01 PM

Thanks for coming through with the recipe from your last weeks menu! Who would have thought only two ingredients?


[email protected] November 28, 2012 at 1:29 PM

That’s what I love about these – the simplicity of 2 ingredients. Clean food at its finest.


Birgit December 1, 2012 at 5:18 AM

one word: divine!!! No topping needed!!


[email protected] December 1, 2012 at 9:45 AM

Agreed, you could very happily eat these “plain”.


Liz December 2, 2012 at 5:18 AM

I was so excited when I saw this recipe on FB and couldn’t wait till Sunday (today) to make them! I love them!!!! One of my favorites is banana pancakes and it is most assured that I will be making them while listening to Jack Johnson when I wake up on a rainy Sunday morning. The weather could not have delivered any better. I have to admit tho, I added golden flax seeds and homemade raw milk yogurt on top. I know the yogurt makes it “illegal” but we eat dairy and I get a good serving of yogurt in each day.
Thank you sooo much, I definitely have a new banana pancake recipe, and so easy!


[email protected] December 2, 2012 at 9:28 AM

I’m so glad you loved them! :) And no worries about the dairy. I’m not the paleo police – I couldn’t be since I enjoy a little bit of dairy myself ;)


al December 8, 2012 at 6:00 AM

This is a great recipe. I add a bit of vanilla and cinnamon to the batter and then a few chocolate chips after the batter is in the skillet. Yum.

Thanks for the recipe.

Roxana January 24, 2013 at 12:56 AM

Looks delicious! These are also the first flat pancakes i’ve seen so far ( husband is terrified of thick fluffy pancakes)


[email protected] January 24, 2013 at 7:33 PM

I’ve never heard of anyone being terrified of pancakes before ;) But I can see how a pile of them could be “daunting.” No need to fear these ones – although I like them best when they’re a tiny bit fluffy, especially right in the center!


Stacia April 28, 2013 at 3:47 AM

Does doubling/tripling the recipe work out ok? I imagine throwing it all in a food processor would be easier than by hand once you’re talking about 3-4 bananas…but will I need to change the banana:egg ratio?? Very intrigued!


[email protected] April 28, 2013 at 11:14 AM

If it were me, yes, I would just double/triple the recipe as is (disclaimer: I haven’t tested it that way).. And a food processor would be easier if you’re doing multiple bananas, but then you’re onto the second method, which does require more patience.. hope they turn out for you! :)


Louise April 28, 2013 at 7:02 PM

I have done these before. The are so very good. I have also put the batter into a mug with chocolate chips & microwaved it for a minute or so. Makes a great, sweet dessert


[email protected] May 1, 2013 at 8:40 PM

Adding chocolate chips sounds yummy, especially for a healthy dessert!


Becky May 1, 2013 at 6:54 PM

Could this work with applesauce or any other sub for banana? My kids are going to love this as is and I can’t wait to try them. But I can’t eat bananas so trying to decide if I can make something similar for myself.


[email protected] May 1, 2013 at 8:35 PM

I’ve never tried it with apple sauce – but it’d be a great experiment.. if you try it, let me know how it turns out!


Jamie June 1, 2013 at 6:17 AM

Was hoping it’d work with only one egg (it seems too eggy to me using two)….not so much! Totally fell apart when I tried to flip it. But I had added a bit of unsweetened almond milk, nutmeg, cinnamon, and vanilla to the mix….so I turned it into scrambled bananeggs! :) A fun, tasty new way to have egg for breakfast! :)


[email protected] June 5, 2013 at 10:24 PM

Glad it was all still yummy in the end! I encourage you to try it with two eggs – they’re really not eggy at all.. also, your addition of almond milk would’ve watered down the “batter as well”.. I like the flavour combo though!


Lauren August 25, 2013 at 7:48 PM

Thank you SO much for this recipe. We just shared one pancake and it was incredible. Immediately while cooking, our place started to smell heavenly (and it still does). We used raw butter and a dash of Grade B maple syrup (the good stuff!), and it was perfection. I might slice up some strawberries on top next time. But I love that even plain, these are very sweet, delicious pancakes. Better than any pancake I’ve ever had – homemade or restaurant “quality.”

The simplicity of this recipe is golden, and it’s technically healthy if you use quality ingredients (organic, etc).

This will definitely be a nice treat breakfast every now and then before a long day at work. ;) Again, THANK YOU, THANK YOU. I’m in LOVE with these!


[email protected] August 25, 2013 at 9:09 PM

Aw, thanks so much for the lovely comment! :) I’m so glad you loved them and that they turned out for you!


garcinia cambogia diabetes May 7, 2014 at 8:43 AM

A raw, fresh dandelion taste great included to
your salad greens. This will assist avoid an individual from impulsively consuming or
needlessly snacking. Reducing weight can not get any much easier than this.


[email protected] December 12, 2012 at 5:48 PM

Sounds delicious!


{ 2 trackbacks }

Previous post:

Next post: