Pancakes take a turn toward Paleo! This flourless batter is thin, but bakes up into nicely browned, tender results.
If you like pancakes with more texture, you could stir in up to 1/2 cup unsweetened flaked coconut, if desired.
There are endless options for toppings: a drizzle of pure maple syrup, raw honey, chopped fresh fruit, toasted nuts, coconut or dried fruit. Store any extra pancakes between layers of wax paper in a zip-top freezer bag. Then just reheat as needed in a toaster or microwave.
Related Recipe: 3 Benefits of the Paleo Diet
Want more Paleo-approved breakfast recipes? Check out our Paleo breakfast plan, available as an add-on to our Paleo dinner meal plan. Our 14-day trial is free!
- 4 large ripe bananas, cut up or mashed
- 8 large eggs
- 1 tsp pure vanilla extract (optional)
- ½ tsp baking powder
- Pinch of salt
- 1 cup chopped walnuts
- Coconut oil cooking spray
- Pure maple syrup (optional)
- Combine bananas, eggs, vanilla (if using), baking powder and salt in a blender. Cover and blend until well mixed. (Blender will be full.) Stir in walnuts.
- Coat a large nonstick skillet or griddle with coconut oil cooking spray, and heat over medium heat. For each pancake, pour about ¼ cup batter onto hot skillet; cook until tops are covered with bubbles. Flip and cook 30 seconds to 2 minutes longer or until done. Drizzle with pure maple syrup, if desired.