2-Ingredient Wheat-Free Banana Pancakes (Paleo)


I whip up these simple banana pancakes for my toddler for a quick homemade breakfast on busy mornings. It gets him to eat eggs and helps me use up those last ripe bananas!

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
2 standard pancakes


  • 1 teaspoon butter

  • 1 large banana, broken into chunks

  • 1 large egg


  1. Heat a large skillet over medium heat; add butter.

  2. Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.

  3. Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.

Cook's Note:

This recipe doubles easily.

Frying the pancakes in butter creates nice crispy edges.

Substitute 1 tablespoon coconut oil for the butter, if desired.

Nutrition Facts (per serving)

228 Calories
10g Fat
32g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 228
% Daily Value *
Total Fat 10g 12%
Saturated Fat 4g 22%
Cholesterol 197mg 66%
Sodium 100mg 4%
Total Carbohydrate 32g 11%
Dietary Fiber 4g 13%
Total Sugars 17g
Protein 8g
Vitamin C 12mg 59%
Calcium 35mg 3%
Iron 1mg 7%
Potassium 555mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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