Paleo Banana-Egg Pancakes
Your new go-to Sunday pancake recipe! This recipe uses banana, eggs, coconut and almond flours as its base. Packed with anti-inflammatory and anti-oxidant cocoa powder, cinnamon and ginger, these pancakes make for an amazing “recovery day” meal. Take it all the way and top with fresh berries, yogurt and maple syrup!
I have been making some form of these oh-so simple, nutritious and delightful pancakes for so long I don’t even remember how or when it began. These pancakes are a consistent ritual in my life; a way of recognizing the hard work I’ve put in that week, treating myself and allowing myself to rest and restore. They are packed with protein from the eggs and almond flour, and naturally sweetened with banana which also causes them to caramelize on the edges.
I like to load my pancakes with cocoa, cinnamon and ground ginger, but they are delicious without as well! Smothered in greek yogurt, maple syrup or jam and fresh berries, these paleo banana-egg pancakes taste like Sunday brunch decadence without the sugar hangover crash and carb bloat. Sharing this recipe is something like sharing a little piece of my soul, so I hope you enjoy!
Note: because the sizes of bananas and eggs vary, this recipe involves a bit adjustment to get the correct batter consistency.
Ingredient Fun Facts:
- eggs: a complete and well-balanced source of protein, containing a variety of essential vitamins, minerals, anti-oxidant nutrients, and healthy fats, eggs are one of the most nutritious foods on the planet! They also create amazing sticky structure airiness for baked goods, as well as pancakes
- bananas: a natural source of gut-happy resistant starch, vitamin C and potassium, bananas act as the bulk-structure and sweetener for these pancakes
- almond flour: high in protein and unsaturated fats, almond flour is nutritionally dense and filling, giving the pancakes a “heft” that leaves you feeling satiated
- coconut flour: in this recipe the coconut flour mostly acts as an absorbant binder - if you find your pancake batter is too thin, add a little more coconut flour to thicken it up!
- unsweetened cocoa powder: I originally added this in for my husband, who loves all things chocolate. The slight bitter flavor mixes with the sweetness from the banana creating a very balanced pancake that can be covered in maple syrup and not feel too sickly sweet. Additionally, unsweetened cocoa powder is rich in polyphenols, the same powerful anti-oxidants found in virgin olive oil
- cinnamon: another spice with powerful anti-oxidant as well as anti-viral properties, cinnamon is warming and for me is a must in pancakes
- ground ginger: another warming spice, ginger has fantastic anti-inflammatory properties and I have found to be incredibly helpful in dealing with recovery, stress-reduction and muscle soreness
How to Make Paleo Banana-Egg Pancakes:
NOTE: These pancakes caramelize from the banana, and might appear a bit burnt-looking, but actually… that’s the good stuff!
1. Preheat a non-stick frying pan to medium heat, you want the pan hot enough to brown the pancakes but not so hot that they brown too much before it can cook through. Add the eggs and bananas into a blender or magic bullet and blend until frothy (about 1 minute).
2. Pour the egg-banana batter into a medium bowl, and add all of the dry ingredients. Whisk until a smooth, thick batter is formed, and there are no lumps. Add a little more coconut flour if the mixture seems too runny.
Alternative recipe: if you don’t want the cocoa powder, add an additional 1 tbsp of coconut flour (but come on… cocoa pancakes!)
3. Add 1-2 tsp of coconut oil to the pan, the oil should be on the verge of smoking
4. Using a 1/4 cup, scoop batter into 4 small pancakes in the skillet. Pour slowly and in a spiral from inside to out, and fill out the pancake so that it is round and thick
5. Let the pancakes cook until air bubbles appear on the surface and the batter on top begins to look dry, about 3-5 minutes. If the surface is too runny, flipping them will turn into a big mess! If they are browning too fast, reduce the heat a little.
6. Carefully flip each pancake and cook for another minute before flipping onto a plate.
7. Repeat for the remaining batter and re-oil for each round. If the oil begins to smoke a lot as the pan continues to heat up, reduce the temperature
8. Serve with any combo of fresh berries, jam, nut butter, maple syrup and yogurt! Can also be made as a snack and stored in the fridge for up to 3 days
Paleo Banana-Egg Pancakes
Ingredients:
- 4 large eggs
- 2 large bananas, ripe but not overripe
- 5 tbsp almond flour
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- pinch of salt
- coconut oil (for cooking)
Instructions:
- Preheat a non-stick frying pan to medium heat. Add the eggs and bananas into a blender or magic bullet and blend until frothy (about 1 minute)
- Pour the egg-banana batter into a medium bowl, and add the remaining dry ingredients. Whisk until a smooth, thick batter is formed, and there are no lumps
- Add 1-2 tsp of coconut oil to the pan, the oil should be just about to smoke
- Using a 1/4 cup, scoop batter into 4 small pancakes in the skillet. Pour slowly and in a spiral from inside to out, and fill out the pancake so that it is round and thick
- Let the pancakes cook until air bubbles appear on the surface and the batter on top begins to look dry*, about 3-5 minutes
- Carefully flip each pancake and cook for another minute before flipping onto a plate**
- Repeat for the remaining batter. Re-oil for each round. If the oil begins to smoke a lot, reduce heat
- Serve with any combo of fresh berries, jam, nut butter, maple syrup and yogurt! Can also be made as a snack and stored in the fridge for up to 3 days
Recipe Notes:
Calories
489.18Fat (grams)
27.43Sat. Fat (grams)
10.44Carbs (grams)
44.46Fiber (grams)
8.23Net carbs
36.23Sugar (grams)
19.07Protein (grams)
20.40Sodium (milligrams)
214.36Cholesterol (grams)
372.00
