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3-Ingredient Paleo Banana Pancakes

By Tia Ohm

I remember being a kid, waking up on weekend mornings without a care in the world. A hop skip and a jump away from the kitchen table where my dad would already be prepping breakfast, I would be amazed at how fast he could whisk that batter and start the whole pancake-making process. They always turned out so perfect; golden browned to perfection. Flipping through the air, the pancake would land on our plate and no sooner be smothered in butter and maple syrup (always the real stuff). He’d cut them into perfect triangular shapes, that we could eat with complete satisfaction and zero regrets.

I have to be honest, this recipe is not like “the real thing”. It’s a completely different experience. But, if you prefer to limit gluten or sugar, this is a great alternative that gives the same satisfaction. And that different, can be just as good (dare I say better?) than before. For me, it is better because I know I’m feeding my body whole foods, while still enjoying the fun breakfast pancakes offer. These 3-ingredient pancakes are void of all grain, gluten, added sugar, thickening agents, etc. They are basically all of what a traditional pancake is not, except for the egg and baking soda. They are made with three ingredients: banana, egg, and baking soda. I know, it was hard for me to believe at first too. But seriously. Those three ingredients are the base of the batter here, and feel free to stick with just that (it’s still delicious). But me loving to cook, I didn’t stop there. I added a dash of sea salt, some vanilla, and dash of cardamom (which is the new cinnamon in my kitchen, and is a must try!). You could also add some dark chocolate chips if you are really feeling crazy. Or perhaps some nuts, seeds, or coconut flakes for some crunch. I topped them with homemade yogurt and fresh strawberries; any other in-season fruit would be a great option too. No, I didn’t add maple syrup. Why? Because it didn’t need it, really. It was already plenty sweet with the ripened bananas, there was no need to add more sugar here. Did I miss it? No, because the vanilla and banana and cardamom really took it’s place and made the flavor just perfect as is. The result? A naturally sweet and moist pancake that completely fulfilled all my hopes and dreams of what any super-simple-paleo pancake might be. I will be honest though, cooking them was slightly tough at first. However, the more I made, the easier it got. What is that with pancakes, by the way? They always get better the more you make. A secret conspiracy to get you to eat more? Maybe. Nonetheless, the key is to make sure your pan is coated with oil throughout the whole process; to cook them for a bit longer than you’d expect; and to refrain from flipping until they are completely ready, otherwise they will just fall apart. But once you get the hang of it, these babies are really easy AND delicious! They passed one-other’s taste test, though I really need to try it on the kids because they are the real judges here (let’s be honest, we are doing it for them). Give it a try and let me know! Perhaps, they won’t miss the heavy, bready version they once thought were the only option. Perhaps, these could even be their new favorite. Now wouldn’t that be something to celebrate? I think so. Enjoy!

What You’ll Need:

  • 1 ripe banana
  • 1 pastured egg
  • 1/8 tsp baking soda (helps them rise)

optional ingredients (first three are recommended):

  • dash sea salt
  • 1/2 tsp vanilla extract
  • couple dashes of cardamom, cinnamon, or ginger
  • dark chocolate chips
  • nuts, seeds, berries, and/or coconut flakes

What to Do:

  1. Mash your banana in a bowl.
  2. Add egg, baking soda, and any other optional ingredients and mix well.
  3. Heat a cast iron over medium-heat and coat with coconut oil.
  4. Pour in about half your batter (or however much makes your desired size pancake).
  5. Allow to cook for a few minutes over medium-low heat or until it is fairly solid and the bottom starts to brown nicely.
  6. Take a spatula and try to flip it quickly and efficiently. Once it flips and starts to cook it will solidify more. You can push the edges back in if it starts “running” out.
  7. Cook other side for a few more minutes (adding more coconut oil if you need to) and remove from heat.
  8. Repeat steps until you have used all your batter.

*note: many recipes call for 2 eggs and 1 banana. I tried that at first and the batter was very runny, which made a very thin pancake; however, this made it easier to cook and was more like a crepe (very eggy). I didn’t mind that but decided to add another banana and cooked the rest with the above ratio. I preferred that because they were thicker, even though they were a bit harder to flip. You can decide what you like and what works for you.  Not all bananas and eggs are the same size so it depends on what you have as well. Makes 2 pancakes