Paleo Pancakes (Grain-Free)

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

stack of pancakes on a plate with syrup poured on topOf 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.

mashing pancakes in a bowl to make pancake batterUsing 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.)

pancake batter poured onto a panBake for 12-15 minutes at 400F, or until golden brown.

baked pancakes on a panThe 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…

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

Serve warm, with or without syrup.

stack of paleo pancakes on a plate

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

paleo pancakes stacked on a plate with syrup poured on topBut 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

Pure2raw twins

looks delicious, love the short ingredient list too 😉
YUM

Laura (On the Threshold of Greatness)

Wow, these look so interesting! I’m newly gluten-free and have tried variations of egg white pancakes in the past, but never anything like these. I’m adding this recipe to my must-make list. 🙂

Thanks for sharing!

SensibleSpice

While I thought peanuts where not pale (they are a legume), I am sure this would work with cashew paste instead.

    Megan

    Ahh, you’re probably right! I actually don’t eat peanut butter often myself, but my husband LOVES the stuff– so it’s still a staple in our house.

    I think almond butter would be “Paleo approved,” for sure, too. 😉

Wendy

These look awesome and easy to make- cannot wait to try these!

LizAshlee

I love simple recipes like this one! Pancakes are a perfect weekend breakfast!!

Shannon

These look amazing!! I can’t wait to make them! I wonder if they could be made ahead and reheated or if the batter could be made in advance? My weekday mornings are a blur normally trying to workout and get to work on time, but waiting for the weekend for these may not be an option. 🙂

    Megan

    Yes, I’m sure they could be made in advance and re-heated! Let me know how you like them. 🙂

      Shannon

      I’m definitely going to try. I think I may try with pumpkin (because I’m obsessed with all things pumpkin) and a little stevia. I’ll let you know. 🙂

        Megan

        Yum, the pumpkin version sounds fantastic. Add some pumpkin pie spice in there, too!!

      Gia

      Made these today for breakfast and they were absolutely fantastic! Better than i remember any traditional pancake to be ever- dont miss the part when I’m hungry 20 minutes later because of the ingredients! Haha This is a keeper, no doubt. Question- do i need to flip them halfway through baking?

        Megan Gilmore

        Nope, no need to flip them! But, they will look slightly different than a traditional pancake since you don’t flip them– more like a flattened muffin top. I flip them over to serve, so they look like flat pancakes. 🙂

    Kellie

    Yes Shannon, these can be made ahead and used later – I have done that several times and they still taste great!

Shannon

lovelee, can’t wait to try and i really liked the pb blondies – perfect for when i want something bread like!

Sarah

These are delicious!! My only concern is that they came out super flat. Not fluffy like the pic. I used a SIL pat … Not sure if that would affect it… Any suggestions? My four year old loved them too. Score!

    Megan @ The Detoxinista

    Glad they tasted good, but I’m sorry they were so flat! I’ve never tried making them on my Silpat, but I can tell you from experience that parchment paper DOES make a difference over the Silpat… not sure why. Maybe that would help?

Matt

I was just going to ask you what to do with some bananas that I have that are going brown, but I decided to check the site first and these’ll do just fine! This is right up my alley.

Alyssa

Just made these this morning without the peanut butter and i love them!! Thank you for the receipe! I have a couple frozen ripe banana’s so i may try make it with them tomorrow and see how that turns out. I cant wait to have some more! Thanks!

    Megan

    Let me know if the frozen bananas work! I have some sitting in my freezer as we speak. 😀

      Alyssa

      I just tried the frozen banana’s (for a late night snack) and it turned out perfect. When i defrosted the banana, i drained out some of the liquid cause i think it would have been too runny with it all in there. But i will make it again with frozen bananas for sure.

        Megan

        Thanks for letting me know! I was wondering about the liquid after thawing them…

Kim

These are amazing and so simple! Thank you!

Kim

Had to make a 2nd batch for the family!

    Megan

    Yay! I love hearing that you all enjoyed them. 🙂

Kim

I made these for a second time this week! We love them; thank you!

KerriAnn

Holy YUM! I made these last night and put them in the fridge to have this morning for breakfast. So good! Thank you! I have been looking for a pancake recipe that doesn’t call for almond flour. These are perfect!

Jennifer

I can’t believe how easy and tasty these were! My two boys ate them right up today and asked for more. I am thrilled to have another easy grain free breakfast. I added some vanilla and cinammon too..yummy. Thank you.

Leianna Eads

So yummy! I added a touch of vanilla extract some flax meal and cinnamon! Yum!

Sarah

I just made these for a Passover breakfast treat – they were delicious!! I actually had more luck with them on the frying pan – the ones in the oven completely flattened out! And I added chopped chocolate to a bunch (I made a double batch) – my four year-old gobbled them up (as did my husband…) 🙂 Thank you!

    yogini

    mine flattened out too, why they didn’t look like the picture at all

Tracy

Made these today as a quick before school breakfast for the kids. They LOVED them and want more tomorrow. Thanks for the great simple recipe!!

Carrie

I just made these. They are awesome!! Thank you so much for posting the recipe. Next time I want to try using pancake molds to make them just a tad thicker on the edges. Mine were thinner than yours and started to burn. I’m so excited to try these again.

    Megan

    I used heart-shaped pancake rings to make these on Valentine’s Day, and they turned out so thick and fluffy! I definitely recommend it! 🙂

Brie @ Coxswain Dilemma

Peanuts aren’t Paleo, but these would still be fantastic with any nut butter!

Mary

I made these and they were delicious BUT… They were totally flat and they stuck to the parchment paper. It looks like you may have cooked yours a little longer. Any ideas?

Sid

I tried this recipe and didn’t have any parchment paper so I microwaved half the batter in a glass pan lightly greased with butter for 10 minutes on low. It came out a lie tangle and I rolled fresh rasberries up in it and had the most delicious breakfast burrito. Do you stay away from microwave use? Does it change the health benefits? If so I am going to try backing it when I get parchment paper and having it again.

Sid

It is a good thing I cook better than I spell….they came out a little triangle and I will try baking it next time.

Annis

Made these pancakes last night with one major addition – a few chocolate chips – and simply reheated them this morning for a yummy breakfast!!

Katherine

i just made these ! delish / i am soon to be 79 and am becoming idiosyncratic in my food choices / i love these / i baked at 425′ bc i live at an altitude / had a little melted ghee and a sprinkle of salt on them / and i am glad to see frozen bananas can be used / well i didnt go all caveman and mash it with a rock / food processor works just fine / there is enough batter for two more and i am going to skip the parchment paper and use my well seasoned stainless steel cookie sheets
and see how it goes

Chelsie

My son has an egg allergy, would this recipe still work with an egg substitute?

    Megan

    Hmmm… I have no idea! Please let us know if you try it out!

Katja

A-M-A-Z-I-N-G! I’m quite new to paleo and have been wondering if there are variations to my favorite treats (pancakes being one of them, I’m such a pancakefan!). I’ve made these for the past 3 days and they are like seriously the yummiest pancakes I’ve ever had! I love how easy and fast this recipe is; I’m a very impatient person when it comes to cooking so this is just perfect! Thank you so much, I will definitely be taking a look at all your other recipes 🙂

Natalie

Have just made these and they are wonderful-i feel like i can cook now i’m on my third successful recipe from your site lol 🙂 🙂 🙂 thankyou thankyou

Carissa

I have made these before and never even thought about baking them! Great idea!!

I have fried them but they never crumble on me… hmmm.. I had a different ratio though; it was 2 eggs to one banana. Never added the peanut butter so I want to try that!

Beth

I tried this recipe and it was delicious. However, eggs really do upset my stomach. I then tried them with a flax egg replacer recipe and they were so flat I could not remove them from the paper. I do not have a lot of experience with using flax seed and found many different variations of the recipe. Perhaps it did not work because there is no flour? I noticed that many Paleo pancake recipes use many eggs. Any suggestions? I really like the taste of these!! But I would like it better if they didn’t upset my stomach :0)

    Megan

    Hi Beth! I’m not aware of any other egg substitutes that would be Paleo-friendly– most vegan substitutes are starch-based, and I’m not sure they would work in this type of recipe. I will be sure to keep you updated if I come up with anything!

Shannon

Oh my, YUM! I’m new to the paleo diet (only two weeks in) and I was really craving pancakes. These hit the spot! I added a tsp of tapioca flour to the recipe (for further cohesion) and fried them in a little coconut fat on the griddle. Delicious! They really fluffed up nicely.

Linda K

I made these this morning with egg replacer and they were delicious! I am not Paleo as a vegetarian, but I do have gluten sensitivity. I love your site and have made many of your recipes. I passed along your site to my colleagues at work – we are all trying to eat more whole foods. We had our Christmas potluck: my contribution was your Blonde Detox Macaroons, which tasted so buttery and delicious that they were totally gone, even before the sugary, flour-based cookies and cakes. Thank you for all the recipes and the inspiration to get baking / cooking again!

Mireille

These sound awesome but can I replace the egg with sub. My grandson allergic to egg milk and peanuts

    Megan

    You might try using a flax or chia egg, but I can’t guarantee the results. Please come back and leave a comment if you try it!

Mrs. King

My family no longer eats eggs. Do you think we could sub in applesauce? Any suggestions?

    Megan

    In my experience, applesauce only works as a binder in flour-based recipes. You might try using a flax or chia egg, but I can’t guarantee the results. Please come back and leave a comment if you try it!

liz

i was so excited to try these. i just made them and they are completely stuck to the parchment paper. I followed this recipe exactly.. they also look much flatter. I dont know what I did!

    Megan

    Sometimes my batch will turn out flatter, too, depending on the size of the banana I use. I’m not sure why they would stick to the parchment paper, though! Mine usually peel right off with a spatula. I hope they tasted good, regardless!

      liz

      they were DELIGHTFUL! I added some cinnamon to mine (very good!) My sister informed me that she used the same parchment paper for a recipe recently, and it gave her similar issues. SO, i think I just need to get a better quality brand! Thanks again for sharing this yummy recipe :o)

      Sarah

      I love the flavor of these, but admit that I have had the same issues! I have made these twice, each time they came out completely different. What they did have in common is that both times they came out very flat (more crepe than pancake). The second time I buttered my parchment paper with smart balance so I wouldn’t have to go through the frustration of scraping my breakfast onto my plate, but even with the butter they still came out looking NOTHING like the picture.

      The flavor is still there & this is really a recipe that I want to incorporate into our lives on a weekly basis. Would it be possible for you to measure the banana mash? “one large banana” is very subjective & this variation can make a huge difference in baking. If you can just measure the mash & let us know the optimal amount of banana mash to use in cup-form, that would make a world of difference! Actually knowing how much to use would take this recipe from 3 stars to 5 🙂

        Megan

        Hi Sarah! I will make sure to measure the banana the next time I bake these. Sometimes mine are more flat than others, but it’s never bothered me since they always taste good. Also, make sure you’re using parchment paper and not wax paper– the parchment paper shouldn’t need to be scraped or buttered!

Joanne

Made this tonight for dessert (believe it or not) and it was amazing! Such a fast and easy recipe! I dashed some sugar free syrup and non dairy whip cream. Mmm good! Thank you so much!

Mary Virginia

I’ve made these twice now and love them! I put blueberries on top the second time and they were great. Thanks for sharing.

Melly

These look fantastic! I want to make them today but have no baking soda (figures)! What could be a good substitute? OH and would 2 egg whites work the same? Just curious!
Thanks

    Megan

    Yes, I think 2 eggwhites would work fine. I have no idea what a good substitute would be for baking soda– maybe Google can help?

Jacci Chambers

made this last night and they are DELICIOUS!!! can’t wait to make them again. since eliminating flour from my diet i have craved pancakes…now i can have them!!!

i KNOW my kids will love them too! if i dont eat them all first! is it necessary to flip the pancakes? one side was browner than the other

Casey

These are the best pancakes I have ever had! I’m only in my first week paleo and was struggling felt like I needed a treat. This is exactly what I needed. I added some unsweetened coconut and blueberries , too good to be true. Thank you so much!

Veronica

I am on a gluten free and egg-free diet for a few weeks due to an infection and I love baking, so your website has been a blessing! Made the carrot cake last time and now just tried these pancakes.

I premixed 3 tbsp. of flaxseed meal with 5 tbsp. of water until it became gooey and used that as egg replacement. The pancakes look fluffy, held together well and they taste delicious.

To me they resemble more of cookies rather than pancakes so next time I will add pecans and white chocolate chips to the batter.

Keep the recipes coming!

Emma

Hi from Finland! I’m so happy I found your blog, it’s great! The first thing I made were the palaeo pancakes, which were so good I put them in our blog :)Thank you!

http://supermethers.blogspot.fi/2013/02/sunday-brunch.html

Melané Fahner-Botha

What a pity I’m fresh out of bananas! But if himself goes to the shops later he will be asked to buy! I’m wondering which other types of fruits could be used in the same way?

Melané Fahner-Botha

Mine are in the oven now and the smell alone is filling my sceptic husband’s greedy little nose with goodness. I used low-fat peanut butter and just a small pinch of salt (being South African does that to you.) What a lovely way to alternate my fruit-alone breakfast!

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