Paleo Pancakes (Grain-Free)

Sunday mornings were made for eating pancakes, don’t you think?

Of course, if you’re following a gluten-free, grain-free, or Paleo-style diet, like we currently are over here, pancakes can be a little hard to come by.

Unless you try making these pancakes, which are free of all grains and processed sugars!

Paleo Pancakes
makes 4 pancakes (about 1 serving)

Adapted from Breaking the Vicious Cycle

Ingredients:

1 large banana, very ripe with black spots on skin
1 whole egg
1/8 teaspoon baking soda

*optional: 1 tablespoon almond butter (or peanut butter, if you prefer)

Directions:

Preheat your oven to 400F.

In a small bowl, mash the banana until it resembles a puree, then mix in the egg, baking soda, and nut butter, until well incorporated.

Using a spoon, drop the batter onto a baking sheet lined with parchment paper into 4 evenly sized pancakes. (I used about 2 spoonfuls per pancake.)

Bake for 12-15 minutes at 400F, or until golden brown.

The parchment paper prevents sticking, without the need for any added butter or oil!

In case you’re wondering, I don’t recommend pan-frying these…

…because they’ll crumble upon flipping. Trust me on that one. (They still taste AMAZING though!)

Serve warm, with or without syrup.

These pancakes taste like rich, peanut butter banana bread– so there’s really no need for syrup.

But it does make for a pretty presentation.

4.67 from 15 votes
Print
Paleo Pancakes (Grain-Free)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
A quick and easy grain-free pancake!
Course: Breakfast
Servings: 1
Calories: 167 kcal
Author: Detoxinista.com
Ingredients
  • 1 large banana , very ripe with black spots on skin
  • 1 whole egg
  • 1/8 teaspoon baking soda
  • *optional: 1 tablespoon almond butter (or peanut butter, if you prefer)
Instructions
  1. Preheat your oven to 400F and line a baking sheet with parchment paper.
  2. In a small bowl, mash the banana until it resembles a puree, then mix in the egg, baking soda, and nut butter, until well incorporated.
  3. Using a spoon, drop the batter onto the lined baking sheet into 4 evenly sized pancakes. (I used about 2 spoonfuls per pancake)
  4. Bake for 12-15 minutes at 400F, or until golden brown. The parchment paper prevents sticking, without the need for any added butter or oil!
  5. Serve warm, with or without syrup, and enjoy!

Enjoy!

*Note: While these pancakes are not properly combined, I still consider them a much healthier option to traditional, and even whole-wheat, pancakes. They make a perfectly delicious weekend treat!

Happy Sunday, indeed.

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Comments

Rebecca

I love these! I added a tiny pinch of sea salt, dash of vanilla extract and some cinnamon, yum yum.. And agree, don’t work in a frying pan : ) Turned out like a pancake scramble!

Anna

Any way to make pancakes without eggs?

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