Paleo Pancakes Recipe

Paleo Pancakes RecipePaleo Pancakes RecipePaleo Pancakes Recipe

Last weekend I had my beautiful niece over for a sleepover party! It was super fun, we had a game night and did lots of drawing! In the morning we had breakfast and when it came time to decide what everyone could eat it was unanimous. We all wanted pancakes. This Paleo pancake recipe makes it possible for everyone to have the same meal in the morning. Not to mention the fact it is packed full of bananas! This recipe is very fluffy and light, you could never tell they are super healthy compared to “normal” pancakes.

As a side note for this specific recipe:  These pancakes need to be cooked at a somewhat lower temperature than regular pancakes to help them set a little better before flipping. Take care to not let the heat rise above medium.

I love to have pancakes for breakfast, lunch, or dinner! They are so versatile, you can have so many different toppings with them depending what you are feeling in the moment. What is your favorite toppings for your pancakes? Are you a waffle or pancake person?

If you would like to get more Paleo Recipes, please either view our Paleo recipes index, follow our Paleo Recipes board, follow us on Google+ or join our weekly Paleo Recipes Mailing List -

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1.0 from 1 reviews
Paleo Pancakes Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • ½ C. Coconut Flour
  • ½ t. Salt
  • ¾ t. Baking Soda
  • 2 small Bananas, very ripe
  • 2 Eggs
  • 1 t. Lemon Juice
  • 2 T. Coconut Milk
  • Coconut oil or grass-fed butter, for cooking
  1. In a small bowl, combine the coconut flour, salt, and baking soda. Set aside.
  2. Place the peeled bananas in a mixing bowl and mash very well, so that very few lumps remain. Whisk in the eggs and lemon juice, combining well.
  3. Whisk in the flour mixture. Mixture will be somewhat lumpy at first. Keep whisking until the lumps are gone(a few very small lumps will remain from the banana). Whisk in the coconut milk.
  4. Heat a griddle or skillet to medium. Melt a bit of butter or coconut oil in the skillet.
  5. Place ¼ C. scoops of batter on the hot griddle, flattening them out and rounding them with the bottom of the scoop or a spoon to a ½" thickness.
  6. Let cook on medium heat until the bottom is golden brown and the batter on top has "puffed up" a little bit.
  7. Very carefully flip over the pancake and cook for another 30 seconds, until the bottom is golden brown. Repeat with remaining batter.
  8. Serve with fresh fruit and syrup.


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  1. D. Wom says

    These did not come out well at all. :( The flavor is good like a banana bread pancake but the batter consistency is horrible to work with.

    • says

      I’m sorry they didn’t work well for you! Because they are primarily made up of eggs, banana and coconut flour, which is thick, they have to be manipulated once on the pan. They need to be smoothed into a circle with a spoon(as per the recipe) so that they will be the correct thickness and shape.

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