Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people.

Mouretsu
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.

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  • Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

330 calories; 22.5 g total fat; 279 mg cholesterol; 251 mg sodium. 19.9 g carbohydrates; 14.6 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2015
We are gluten and wheat free in our family now. I tried these except I didn't have any almond flour. Instead I subbed Coconut flour. they turned out tasty. I find cooking with these types of flours makes the end product denser and it needs more cooking time. Something I need to get used to. Not that light fluffy texture one gets with a white wheat flour. Read More
(6)

Most helpful critical review

Rating: 3 stars
01/03/2016
There okay my husband like them so from a paleo stand point I would make them again Read More
32 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2015
We are gluten and wheat free in our family now. I tried these except I didn't have any almond flour. Instead I subbed Coconut flour. they turned out tasty. I find cooking with these types of flours makes the end product denser and it needs more cooking time. Something I need to get used to. Not that light fluffy texture one gets with a white wheat flour. Read More
(6)
Rating: 4 stars
10/10/2015
We are gluten and wheat free in our family now. I tried these except I didn't have any almond flour. Instead I subbed Coconut flour. they turned out tasty. I find cooking with these types of flours makes the end product denser and it needs more cooking time. Something I need to get used to. Not that light fluffy texture one gets with a white wheat flour. Read More
(6)
Rating: 5 stars
02/22/2016
These were actually quite delicious. I used coconut flour vs. almond flour because that's what I had on hand and I threw in some mini chocolate chips for good measure. The result tasty muffinesque pancakes that the kids devoured! Will certainly keep this recipe on hand! Read More
(5)
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Rating: 5 stars
02/02/2016
My fiancee' and I are working toward a more healthy diet and some paleo-type recipes are included. I couldn't find almond butter so I had to cheat and use regular sweet cream unsalted butter (I know this is not paleo) but I made everything else exactly as the recipe stated. These had a nice flavor and browned up nicely too. I didn't think the cooking time was anything out of the ordinary. The texture of course isn't the same as "standard" pancakes but even my fiancee' said they were good and he'd eat them again. (He's VERY particular about food.) I'm going to try tweaking it a little with more and less almond flour adding some honey and maybe trying some different spices like nutmeg instead of cinnamon. Maybe some almond extract instead of vanilla too. I'm thinking this recipe is a great one to potentially make in different versions for a little variety. For the reviewer who asked about paleo syrup: Real unprocessed maple syrup is considered paleo-friendly. As is raw unprocessed honey. Read More
(5)
Rating: 4 stars
05/25/2014
These were tasty and did not need any topping but maybe some fresh berries. I used frozen bananas this time and they were fine but probably better with fresh bananas. Using coconut oil in the mix was a bad idea as the coconut did not dissolve. Next time I will use another type oil like walnut or sunflower seed. True about the length of time to cook them. Very slow indeed. I will try this recipe again! Read More
(1)
Rating: 5 stars
04/19/2018
I made this exactly as written. Excellent texture and flavor (especially for us: not accustomed to paleo foods.) I agree with the other reviewer(s) who suggested a pinch of salt would help bring out the flavor. The almond flour I used was "super finely ground" so I had no trouble with large chunks. Read More
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Rating: 5 stars
07/10/2016
We used to love zucchini pancakes before paleo so I added a quart of defrosted shredded zucchini that I squeezed out the liquid. YUM! Read More
Rating: 3 stars
03/29/2014
I've been eating gluten-free for a while and started Paleo a couple months ago. Other than bread pancakes are the most difficult thing to "get right" when going wheat free so it's hard to be too hard on any pancake recipe. This recipe uses almond flour so you do get the little chunks of almond which my husband did not like. The flavor was okay though my husband didn't like them at all and he's used to eating gluten-free. Read More
Rating: 5 stars
09/02/2018
These were very delicious but I tweaked them a bit because I didn't have a banana. So I substituted apple sauce instead. I wasn't quite sure how much to put in so I ended up putting too much in. I just added more almond flour to balance it out. My husband loved them as well. He had his with plain yogurt and honey while I did maple syrup and yogurt. I added salt as some reviewers mentioned but not sure it made a difference. Oh and I added allspice with the cinnamon. Read More
Rating: 5 stars
08/20/2016
These are very good. I used a small ripe plantain instead of a banana coconut oil instead of olive oil and added a drop of Fiori di Sicilia. My hard to please five year old ate it and asked for seconds. This means it must have been good. I can barely get her to eat anything. Read More
Rating: 3 stars
01/03/2016
There okay my husband like them so from a paleo stand point I would make them again Read More