Paleo Banana Pancakes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 -6 pancakes
Author: Justin + Erica Winn
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  • 2 eggs - whisked
  • 2 ripe bananas - mashed
  • 1 cup almond butter (I'm obsessed with crunchy almond butter for this recipe)


  • Preheat your oven to 225 degrees fahrenheit.
  • Preheat your skillet or griddle over medium heat. You want the pan hot when you're ready to start cooking your pancakes.
  • Mash your bananas and set them aside for a moment. I use a ziplock baggie so I can mash them up with my hands without a mess. It's faster and requires no extra dishes. Done and done.
  • In a medium sized mixing bowl whisk your two eggs.
  • Add the mashed bananas and almond butter. Seriously crunchy is the best, but use creamy if you must.
  • Stir the ingredients until everything is combined.
  • Pour the batter into your hot skillet and let them cook. You'll know your pancakes are ready to flip when they start to bubble just a bit.
  • Flip your pancakes and let them finish cooking.
  • Place your finished pancakes on a plate in the oven to keep them warm while you make the rest of your pancakes.
  • Gather your favorite toppings (mine are currently cashew butter and honey).
  • Pull the finished pancakes out of the oven when they're all done and enjoy these simple, yet super satisfying paleo banana pancakes!