2-Ingredient Wheat-Free Banana Pancakes (Paleo)

3.5
(51)
43 Reviews
11 Photos

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!

Recipe by Karen Gaudette Brewer
Published on January 12, 2016
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Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
1
Yield:
2 standard pancakes
Jump to Nutrition Facts

Ingredients

  • 1 teaspoon butter

  • 1 large banana, broken into chunks

  • 1 large egg

Directions

  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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