Almond Butter Banana Pancakes – Paleo, Gluten Free and Dairy Free pancakes with only three ingredients!Jump to Video
Almond Butter. Banana. A couple of eggs. These are the ingredients chosen to create this perfect, delicious and fluffy Almond Butter Banana Paleo pancake recipe!
Ever dreamt about eating paleo pancakes for brunch on a Saturday morning but end up only eating the fruits you used to garnish them? LOL. Well, it might have taken A LOT of tries (no seriously, too many to count) but I’ve finally hit the mark with just the right consistency for these Almond Butter Banana Pancakes. I’ve suffered through so many pancake recipes that were either soggy or oily or just everything a pancake shouldn’t be. It really made me wonder if people actually ate pancakes that way (I mean, it’s totally possible – we all have different tastes and so on ♀️). Anyway, this almond butter pancake recipe is a foolproof dream come true!
It’s amazing how you really only need three ingredients here! Bananas, Almond Butter and Eggs! This means that these pancakes are flourless – yes, no Paleo flours needed! Adding coconut flour or almond flour to pancakes can sometimes leave a grainy texture but these pancakes are light and fluffy with a delicate smoothness. This easy low carb pancake recipe has sweetness from the bananas coupled with salty nuttiness from the almond butter – an absolute delight to your taste buds!
I dare say these are the best Paleo pancakes around. They are full of nutrition and help to reduce sugar intake by using the bananas for sweetness. The almond butter is the perfect hub for nutrition in this recipe, as almond butter contains healthy fats and protein that can better heart health. Almond butter is also high in calcium and manganese, two of which in combination may help relieve PMS symptoms in women. Lastly, the eggs are what assist this recipe in being the fluffiest. The perfect breakfast or brunch pancakes, these minimal ingredients ensure these pancakes are low carb and free from refined carbs and sugars.
Tips on How to Make Almond Butter Pancakes
- Mash your bananas as well as you can, hopefully you don’t need to take out any frustration but hey, no judgement here. The final mixture should be quite smooth, with a slight thickness
- Cook low and slow. Use a nicely sized pan and spatula to give you room to flip the pancakes with ease.
- Don’t use too much oil! You only need about 1/2 tbsp per pancake
- Don’t expect bubbles – you’ll probably get three pops if you’re lucky.
- When making these pancakes, be gentle! I give a quick peek under the pancakes after 2 minutes to check if they are firm and then I flip them.
It is also possible to bake these almond butter pancakes. Make sure you use parchment or baking paper and spray with oil to keep the pancakes from sticking.
What makes these the best Paleo banana pancakes?
They use only three ingredients and they do not use flours! You can store them for up to three days in the fridge or freeze and reheat when needed. They will last frozen for up to 3 months.
Feel free to garnish these almond banana pancakes with whatever you please, strawberries are another perfect pairing. Drizzle on some honey and your day is made!
Three-Ingredient Almond Butter Banana Pancakes – you only need these three main ingredients to make yourself a delectable breakfast! These pancakes are smooth, non-grainy and filling!
- 2 Bananas (very ripe even almost black)
- 2 Eggs
- 1/2 cup of Almond Butter
- 1/4 teaspoon of Baking Soda
- Some coconut oil or grass-fed butter of your choice for frying
- 1 teaspoon of Vanilla Extract
- 1 tablespoon of Honey
- Mash your bananas thoroughly in a mixing bowl and whisk in your eggs.
- Add in your almond butter and optional ingredients. Mix well until incorporated.
Heat some oil in a pan at low-medium heat. Pour about 2-3 tablespoons of your pancake mix in the pan and wait about 3 minutes till you flip. Use a spatula it makes it so much easier. These pancakes may not bubble so just keep an eye on them so you don’t burn them!
- Serve with your garnish of choice and enjoy.
Cook low and slow, you want to make sure the pancakes firm up a bit before flipping which will take about 2-3 minutes on a low-medium heat.
Small bits of banana in your mixture is fine but try to mash as well as possible. Mixture should have a slight thickness to it. Slightly thicker than custard.
Keep up-to-date with WhittyPaleo happenings here!