Paleo Pancakes

These Paleo Pancakes are a deliciously healthy breakfast! Fluffy and naturally sweetened with ripe bananas, they're a guilt-free start to your day.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: Paleo

Stepwise Method

Start by gathering all of your ingredients on the counter. Ensure your bananas are ripe, as this will influence the sweetness and flavor of your Paleo Pancakes.
In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. It's okay if there are a few small lumps; they will add character to your pancakes.
Crack the 6 large eggs into the bowl with the mashed bananas. Whisk them together until fully combined. The mixture should be a light yellow color and slightly frothy.
Add 1/3 cup of coconut flour to the banana and egg mixture. Stir until the flour is fully incorporated, and the batter is smooth. If it appears too thick, you can add a splash of water or almond milk to reach your desired consistency.
In a non-stick skillet or griddle, heat a tablespoon of coconut oil over medium heat. Allow the oil to melt and coat the surface of the skillet.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
Continue the process until all the batter is used, adding more coconut oil to the skillet as needed. Keep the cooked pancakes warm in a low oven until ready to serve.