Tastes Lovely » Recipes » Course » Breakfast » Healthy 3-Ingredient Banana Pancakes Recipe (Paleo)
by Natalie on March 15, 2017 — updated November 20, 2023 // 48 Comments »
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4.99 from 60 ratings
These paleo banana pancakes have just 3 ingredients and take 10 minutes to make. Mashed banana, eggs, and cinnamon are blended together to make the perfect gluten-free banana pancakes. Crispy edges and a soft chewy middle. Taste just like banana bread, but are made with no flour, no sugar, and no butter.
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What Makes This Recipe Great
Meet my new favorite paleo breakfast for busy mornings, 3 Ingredient Banana Pancake Recipe! Made with super simple ingredients, these gluten-free pancakes are literally so easy to make. And just THREE ingredients.
All you need are bananas, eggs, and cinnamon. That’s it! I know it sounds weird that there’s no all-purpose flour or flour of any kind. But trust me, these taste exactly like banana bread in pancake form. Plus, it’s literally THE easiest pancake recipe you will ever make. No added sugar, no flour, and no better way to use your overripe bananas!
These banana pancakes have a custard-like consistency that reminds me of French toast. Fluffy pancakes with crispy edges with a custard center. A super healthy breakfast for kids and adults. Yum!
Watch The Recipe Video
Ingredient Notes
- Ripe Bananas: The best banana to use is one that is perfectly yellow, or just barely starting to get brown spots. If it’s too ripe and brown, the bananas have too much liquid and these pancakes get really thin and dense.
- Eggs: This recipe calls for 2 large eggs. It has not been tested with an egg replacement.If you do try flax eggs, let me know how it turned out in the comments below.
- Cinnamon: Use more or less to taste.
- Coconut Oil: No oil goes in the batter. This is for the pan only.
- Toppings: Unsweetened coconut flakes, fresh berries, coconut whipped cream, a little drizzle of maple syrup (skip if Whole30), nuts, etc.
Step-by-Step Instructions
- Preheat a large, flat non-stick skillet over medium-high heat.
- In a wide-mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
- Melt the coconut oil in the pan. Pour the batter into the pan, 2 tablespoons for each pancake. Lower the heat to medium heat and cook for about 1-2 minutes until the edges turn golden brown.
- Flip and cook for 1 minute. Continue until you’ve made all 6 pancakes.
- Serve warm, topped with favorite toppings.
Expert Tips
Immersion Blender: I like blending mine up in a wide-mouth pint mason jar with my immersion blender. Make sure to use a wide-mouth mason jar so the immersion blender can fit. Not only does this make the pancake batter ultra smooth, but it also adds airiness and lightens up the batter.
Alternative Method: I have made these by mashing everything together in a bowl, whisking with a fork too! The pancakes just come out denser.
Serving Size: This recipe makes one serving of 6 mini pancakes that are about 3 inches across. The perfect size for a quick breakfast for one person. But you can really easily double, triple, or quadruple the recipe.
Toppings: These healthy banana pancakes are actually good plain. But feel free to add on your favorite toppings. My favorite topping is my homemade almond butter, unsweetened toasted coconut flakes, and fresh berries. Other good toppings are maple syrup, nuts, peanut butter, dark chocolate chips, or coconut whipped cream.
Storage Tips
Leftover 3-ingredient banana pancakes can be stored in an airtight container for up to 3-4 days. Reheat over a large nonstick skillet or in your toaster oven.
To freeze, let the pancakes cool completely, then store in a freezer bag or freezer-safe container in the freezer for up to 2 months. Reheat in the air fryer or toaster oven for a super easy breakfast!
Recipe FAQs
Are these gluten free banana pancakes healthy?
Even better than the taste? These are SO healthy. Just banana, eggs, and cinnamon. You don’t even need vanilla extract or almond milk.
They’re effortlessly paleo, gluten-free, grain-free, dairy-free, sugar-free, and made with Whole30 compliant ingredients.Such an easy recipe and so much healthier than regular pancakes.
Is this recipe kid-friendly?
Yes! These 3-ingredient banana pancakes are amazing for kids too! My boys love them.
Do I need to use gluten-free flour and baking powder?
No! This does not require any gluten-free flour blend, baking powder, oat flour, or almond flour. This recipe makes the perfect paleo pancake without any other dry ingredients!
Did you love this recipe? Thank you! Please rate this recipe and leave a review below. I respond to every one! Be sure to follow meon Instagram,Pinterest, TikTok, andFacebook. Tag me if you try a recipe!
3 Ingredient Paleo Banana Pancakes
Servings: 1 person (6 small pancakes)
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
These paleo banana pancakes have just 3 ingredients and take 10 minutes to make. Mashed bananas, eggs, and cinnamon are blended together to make the perfect gluten free banana pancakes. Crispy edges and a soft chewy middle. Taste just like banana bread, but are made with no flour, no sugar, and no butter.
4.99 from 60 ratings
Print RecipePin RecipeLeave a Review
Ingredients
- 1 large banana
- 2 large eggs
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut oil for the pan
- Toppings of choice: homemade almond butter, unsweetened coconut flakes, fresh berries, coconut whipped cream, maple syrup (skip if Whole30), nuts, etc.
Instructions
Preheat a large, flat nonstick skillet over medium heat.
In a wide mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
Melt the coconut oil in the pan. Pour the batter into the pan, 2 tablespoons for each pancake. Cook for about 1-2 minutes, until the edges turn golden brown.
Flip, and cook another 1 minute. Continue until you've made all 6 pancakes.
Serve warm, topped with favorite toppings.
Notes
Ripe Bananas: The best banana to use is one that is perfectly yellow, or just barely starting to get brown spots. If it’s too ripe and brown, the bananas have too much liquid and these pancakes get really thin and dense.
Immersion Blender: I like blending mine up in a wide-mouth pint mason jar with my immersion blender. Make sure to use a wide-mouth mason jar so the immersion blender can fit. Not only does this make the pancake batter ultra smooth, but it also adds airiness and lightens up the batter.
Alternative Method: I have made these by mashing everything together in a bowl, whisking with a fork too! The pancakes just come out denser.
Serving Size: This recipe makes one serving of 6 mini pancakes that are about 3 inches across. The perfect amount for one person. But you can really easily double, triple, or quadruple the recipe.
Toppings: These gluten free banana pancakes are actually good plain. But feel free to add on your favorite toppings. My favorite topping is my homemade almond butter, unsweetened toasted coconut flakes, and fresh berries. Other good toppings are maple syrup, nuts, peanut butter, dark chocolate chips, or coconut whipped cream.
Cuisine: American
Course: Breakfast
Author: Natalie
Calories: 309, Total Carbs: 27.7g, Protein: 13.8g, Fat: 16.6g, Fiber: 3.1g, Net Carbs: 25g
Did you make this recipe?Please Leave a comment and give this recipe a rating!
15 Minutes Breakfast Dairy Free Fall Gluten Free Low Calorie Paleo Recipes Spring Summer Vegetarian/Vegan Whole30 Winter
posted by Natalie on March 15, 2017
48 Comments / Leave a Comment »
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Melissa — March 5, 2024 @ 9:47 am Reply
I’m blown away by this recipe!!! So simple, healthy, and delicious!!! Checked all the boxes!! Definitely my new fave breakfast!! -
Joanna — February 21, 2021 @ 12:54 pm Reply
I can’t wait to make these. I live a Whole30 lifestyle that goes way beyond 30 days, since it’s the only eating plan where I don’t get severe heartburn and acid reflux. I really appreciate the bloggers who are willing to post SWYPO recipes such as pancakes and desserts. I know it comes with many “this is not whole30” comments unfortunately, but know that many of us are grateful. Since Whole30 is more of a lifestyle for me, I don’t feel the need to stick to every rule. I’m so grateful to find this pancake recipe without sugar, syrup or honey. Thanks again!
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Natalie — February 21, 2021 @ 8:21 pm Reply
I sure hope you like the pancakes Joanna! I love your attitude, it’s so refreshing! Congratulations to you on your journey to better health! Sounds like you have found a way of eating that is healthy and agrees with you! That is fantastic.
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Abigail Clem — September 26, 2020 @ 8:41 pm Reply
I’ve never left a review for a recipe before… Mine did not look exactly like the photos (mine never do) but these were AMAZING! I made these the day after we finished Whole30 and I’ve been dreaming about them since. They are super easy to make and taste incredible. I also made the coconut whip recipe you have – fantastic topping but these do not need a topping.
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Natalie — September 28, 2020 @ 12:36 pm Reply
I am honored that you left your first recipe review on my pancakes Abigail! Thank you so much! I am so happy you enjoyed them. I love to hear that they were easy to make and tasted incredible. Yeah! That is exactly what I was going for.
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Amy — July 16, 2020 @ 8:09 am Reply
So yummy. Love that it has whole 30 compliant ingredients. I topped mine with almond butter that I melted and frozen berries. Added compliant bacon. Was so good I can’t stand it. Thank you!!!!-
Natalie — July 16, 2020 @ 8:48 pm Reply
It is so wonderful to be able to enjoy healthy, delicious pancakes Amy. I love how you served them with almond butter and berries with a side of bacon. Sounds very delicious!
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Kiana — July 2, 2020 @ 6:02 pm Reply
Such a delicious and simple recipe!-
Natalie — July 3, 2020 @ 11:21 pm Reply
I am so happy you liked my pancake recipe Kiana! I love to hear that it was simple and delicious. That is what I strive for with all my recipes! Thanks so much for the feedback, I really appreciate it!
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Amanda — April 28, 2020 @ 6:07 pm Reply
I’m trying to watch my cholesterol. Do you think egg whites would be okay?
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Natalie — April 28, 2020 @ 8:54 pm Reply
I haven’t recipe tested the pancakes with just egg whites but I think it would work just fine Amanda! I think you would substitute2 egg whites for 1 whole egg. Please let me know how they turn out. I sure hope you like them!
See AlsoDelicious Whole30 Recipes
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Jennifer Post — December 1, 2019 @ 5:43 am Reply
Can these be frozen to reheat later?
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Natalie — December 1, 2019 @ 8:09 pm Reply
Yes they sure can be frozen Jennifer! You can let them thaw in the fridge overnight or on the counter for about 10 minutes then reheat in a skillet. They are so yummy!
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Jennifer Post — December 1, 2019 @ 5:34 am Reply
These pancakes are soooo good! They have saved my weight loss days. I make them about 3 times a week. It gives me that sweetness that I enjoy and still makes me feel like I’m eating regular pancakes and saves me from eating other sweets throughout the day. I really feel no need to eat regular pancakes when I have this deliciousness.
It took me a while to figure out a good “flip” method. Like another commenter wrote, mine also ended up splitting and looking like scrambled eggs. I use a good small nonstick pan and don’t flip it on the pan- I make it scoot off onto the spatula still with the cooked side down and once on the spatula (off the pan) I flip back on the pan (non-cooked side). Hope this helps some. I also did it on the griddle today for the first time and found that I had to turn it slowly on the side and the worked best.
I mostly eat mine with some honey drizzled on the pancakes and the toasted coconut/pecan mix in another recipe post, along with blackberries and raspberries.
Thanks for this delicious recipe!
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Natalie — December 1, 2019 @ 6:29 pm Reply
I am so happy you like my pancakes and I am thrilled they have allowed you to continue to lose weight and still satisfy your sweet tooth! Thank you so much for sharing your brilliant method for flippingthe pancakes! I can’t wait to try your method, it sounds just perfect! Keep up the good work Jennifer!
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TJ — November 4, 2019 @ 9:56 pm Reply
YUM!! So simple and easy to follow yet hearty and delicious.-
Natalie — November 13, 2019 @ 7:52 pm Reply
Glad you enjoyed them and thought they were delicious and easy to make. YEAH!
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Megan — October 28, 2019 @ 7:29 am Reply
To kick up the taste, add raspberries to the mix. To die for!!
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Natalie — October 28, 2019 @ 2:32 pm Reply
Oh that sounds delicious! I’m going to try that next time!
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Susan — August 4, 2019 @ 7:39 am Reply
Just made these this morning. Delish! Super easy! I have a good nonstick griddle so I skipped the coconut oil. I also just ate them with raspberries and skipped the almond butter, although I’m sure that would be good too. Just seemed a little heavy for me this morning. I’ll try it another time. As someone coming off the 30 days of Whole 30, I would agree that these are not true to the Whole 30 program, but it’s a great recipe for getting back to real life eating!-
Natalie — August 9, 2019 @ 7:14 am Reply
Thank you so much Susan! Glad you liked them! And good to know they didn’t stick without the coconut oil. These are perfect for food freedom! Appreciate you taking the time to let me know you like my recipe. Means the world!
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Gail Neumann — April 24, 2019 @ 6:08 am Reply
I have been on whole 30 for 2 weeks and I was thrilled to see this recipe.. I know no pancakes, but seriously either I eat eggs or a banana for breakfast, why not just combine the two? Delicious and I don’t feel one bit guilty.. just content..
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Natalie — April 29, 2019 @ 11:12 am Reply
I feel the exact same way Gail! Haha! It’s one of the Whole30 rules that’s never made much sense to me. I don’t have a SWYPO issue with pancakes, so I have no problem eating it on my Whole30. Glad you like them!
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Anjou — March 4, 2019 @ 5:40 pm Reply
I am loving these simple delicious pancakes so much but wanted them to be more convenient to grab and go, so I baked them in muffin cups, and added cashew butter to the mix and blueberries. Yum!!
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Natalie — March 4, 2019 @ 8:02 pm Reply
This is SUCH a good idea! What do they do when you bake them? Do they puff up? Or stay flat? I’ve GOT to try this! You’re a genius : )
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Diana — February 2, 2019 @ 8:50 pm Reply
I’ve made these before (not this recipe, but similar) and they are delicious. But mine ended up looking more like scrambled eggs instead.of pancakes, any suggestions?
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Natalie — February 4, 2019 @ 1:28 pm Reply
Try blending them up so they get light and frothy! Doing it by hand they get too dense. I have a recipe video in the post to show you how!
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Lindsay — August 16, 2020 @ 8:26 am Reply
I had the same problem. Added a Tablespoon of coconut flour and 1/4 tsp baking powder and they stuck together and fluffed up!
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Liz — January 29, 2019 @ 12:54 pm Reply
These are great! Not on whole 30, but I had the banana to use up. I added two tbsps of cocoa powder, and they turned out great! Next time I think I’ll add strawberries and a spoonful of coconut cream.
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Natalie — February 4, 2019 @ 1:16 pm Reply
They’re perfect for Whole30 Food Freedom! I love the idea of adding cocoa powder. I’m going to try that next time! Yum! So glad you liked them. Thanks for letting me know : )
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patti — January 6, 2019 @ 12:55 pm Reply
I am not a pancake eater so I am thinking that the Whole 30 pancake should be ok for me since I am getting a little tired of eating just eggs and I really don’t think the pancakes taste the best but I am looking for variety
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Natalie — January 7, 2019 @ 6:48 am Reply
They’re fine by me! I know these are an explicit program no no, but if pancakes aren’t a trigger for you no SWYPO issues! I’m the same way. Hope you like them when you try them!
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Robert Vellios — August 14, 2018 @ 4:58 pm Reply
Love the website, great selection of healthy choices. This is a great recipe, I made a similar one around a year ago, forgot all about it until I saw your post.
I hate to leave a comment on an older post, but is anyone aware of how this might turn out with only egg whites or half egg whites and half eggs?
Thanks in advance!-
Natalie — August 14, 2018 @ 5:28 pm Reply
Thanks Robert! So nice to hear your compliments! I’ve never tried it with just egg whites. I would think it would work just fine if you use the equivalent amount. If you try it let me know how it turns out!
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Vera Saucedo — August 22, 2019 @ 1:50 pm Reply
Well I’m glad to eat a pancake even without syrup I boil down blueberries and that’s my syrup anyway we need to learn self control?I also have made many Hispanic dishes whole 30 compliant it can’t be boring good luck you all
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Natalie — August 22, 2019 @ 8:42 pm Reply
That sounds delicious! I want to try that next time!
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Danny — August 7, 2018 @ 6:47 pm Reply
Apparently Laura thinks that Denial is a part of The Whole30? Just don’t accept dinner invitations from her. The stress is impossible to digest!
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Natalie — August 14, 2018 @ 3:56 pm Reply
Ha! You’re my kind of commenter Danny!
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Laura — April 19, 2017 @ 6:36 am Reply
These definitely look good, but they are definitely not Whole30. Pancakes of any kind are not compliant. Please don’t confuse people by labeling it that way.
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Natalie — May 1, 2017 @ 10:02 pm Reply
Don’t worry, these are 100% Whole30 compliant. Just bananas, eggs and coconut oil. All real ingredients that are Whole30 approved. Just don’t put any syrup on them : )
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Laura — May 31, 2018 @ 12:27 pm Reply
Actually, the Whole30 program states that even if a pancake is made with compliant ingredients, it still isn’t allowed because it takes away from changing your relationship with food. “A pancake is still a pancake.”
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Natalie — May 31, 2018 @ 4:25 pm Reply
I know! I get this one ALL THE TIME! I guess I’m a rebel : )
In my mind, I figure if it’s ok to eat a banana, an egg and some coconut oil separately, then why would my body react any different if I mix them together? All clean ingredients, and to me it’s 100% a-okay. But if you want to be 100% strict on the program, definitely don’t make them!
Good luck with your whole30! And thanks for reading along : )
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Lara — July 16, 2018 @ 11:10 am
It’s not because of the ingredients, it’s because when you eat pancakes, your mind relates it to any pancake and the whole point of Whole30 is to get your body and mind unattached to foods in this way.
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Natalie — July 17, 2018 @ 10:11 am
Exactly right Lara! So definitely don’t make these if you want to be extremely strict on the Whole30, regardless of eating compliant ingredients.
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Gayle @ Pumpkin 'N Spice — March 15, 2017 @ 4:37 am Reply
How fun are these banana bread pancakes?! I’ve seen recipes like this before, but have never taken the plunge to try them, so now I NEED to! I love how easy these are. And I would totally be smothering these in some almond butter! :)
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Natalie — May 1, 2017 @ 10:15 pm Reply
Thanks Gayle! They are such a favorite!
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