If you’re searching for a quick, wholesome breakfast that’s bursting with flavor and fits perfectly with your Whole30 goals, these Whole30 Banana Pancakes will make your mornings shine. With sweet, ripe bananas at the heart and just a handful of other simple pantry staples, each pancake is delightfully soft, naturally sweet, and free from flour, dairy, and refined sugar. Whether you’re serving a weekday treat or a lazy weekend brunch, this recipe turns basic ingredients into something truly special—the kind of dish you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about these pancakes is how approachable the ingredients list is: everything is easy to find, and each component plays a key role in flavor and texture. A few minutes and these staples are all you need to whisk up Whole30 Banana Pancakes from scratch.
- Ripe Bananas: Provide natural sweetness, moisture, and that lovely banana flavor—be sure to use spotty, fully ripe bananas for best results.
- Large Eggs: Create structure and help the pancakes hold together, delivering a satisfying, fluffy bite despite being grain-free.
- Cinnamon: Adds cozy warmth and a hint of spice that complements the bananas beautifully.
- Whole30-Compliant Vanilla Extract: Brings depth and aroma—double-check labels for no alcohol or added sugar to keep your pancakes Whole30-friendly.
- Baking Soda: Gives the pancakes a little lift, helping them puff up ever so slightly while cooking.
- Pinch of Salt: Balances the sweetness and intensifies the other flavors.
- Coconut Oil or Ghee: Keeps the pancakes from sticking and browns them to golden perfection while adding a touch of richness.
How to Make Whole30 Banana Pancakes
Step 1: Mash the Bananas
Start by peeling your ripe bananas and placing them in a bowl. Now comes the fun part—use a fork or potato masher to mash the bananas until they’re mostly smooth. If you like a bit of texture, leave a few small lumps; if you prefer extra-smooth pancakes, mash them thoroughly.
Step 2: Mix in the Eggs
Crack the eggs directly into the bowl with the mashed bananas. Grab a whisk or a sturdy fork and beat everything together until the eggs are fully incorporated and the mixture looks uniform and creamy. This step is key for getting that pancake batter texture.
Step 3: Add Flavor Boosters
Pour in the cinnamon, Whole30-compliant vanilla extract, baking soda, and a good pinch of salt. Stir everything together so the spices are evenly distributed. These additions turn your base into a truly crave-worthy batter—don’t skip them!
Step 4: Preheat and Grease Your Pan
Place a nonstick skillet or griddle over medium heat and let it warm up for a minute or two. Add a little coconut oil or ghee, swirling to coat the surface. This not only prevents sticking but also helps the pancakes get those irresistible golden edges.
Step 5: Pour and Cook the Pancakes
Ladle about 2 tablespoons of batter per pancake onto the hot pan. This is the sweet spot for size—they cook evenly and are easy to flip. Let them cook undisturbed for 2 to 3 minutes, until you see tiny bubbles forming on top and the edges look set. Gently flip with a thin spatula, then cook 1 to 2 minutes more until both sides are golden brown and the pancakes are cooked through.
Step 6: Finish and Serve
Transfer finished pancakes to a plate (cover with a clean kitchen towel if you want to keep them warm!) and repeat with the remaining batter. Enjoy your stack immediately—these Whole30 Banana Pancakes are best straight from the skillet, warm and fragrant.
How to Serve Whole30 Banana Pancakes
Garnishes
For a pop of freshness and extra color, scatter a handful of fresh berries or slices of banana over your pancakes. A dollop of compliant nut butter like almond or cashew gives creamy richness, while a sprinkle of cinnamon or unsweetened coconut takes things up another notch. If you want a touch of tartness, a few pomegranate seeds or a drizzle of coconut yogurt are both delicious options, too.
Side Dishes
Whole30 Banana Pancakes are wonderful on their own, but for an even more satisfying breakfast, try adding a side of crispy compliant bacon, sautéed greens, or a scoop of breakfast hash. A steaming mug of black coffee or herbal tea rounds out the meal, making your breakfast (or cozy brunch) feel extra special and nourishing.
Creative Ways to Present
Don’t be shy with the presentation—stack the pancakes high, layer them with slices of banana and a cascade of berries, or arrange them in a fan shape and dust with extra cinnamon. For a fun twist, make mini pancakes and serve them as “pancake sliders” with fruit and nut butter in between. Let your creativity take over and make every plate picture-perfect!
Make Ahead and Storage
Storing Leftovers
If you happen to have any pancakes left (it’s rare in my house!), let them cool completely, then place a sheet of parchment between each pancake and store them in an airtight container in the fridge. They’ll keep their tender texture and delicious flavor for up to three days—making quick breakfasts a breeze.
Freezing
Want to prep ahead? Simply freeze leftover Whole30 Banana Pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once solid. Keep a layer of parchment between them to prevent sticking. They freeze beautifully for up to two months and are perfect for meal prepping or busy mornings.
Reheating
To reheat, you can pop individual pancakes in the toaster (just keep an eye on them!), or warm them gently in a skillet over low heat. For a big batch, spread them out on a baking sheet, cover with foil, and warm in a 325°F oven for about 8 minutes. This way, you recapture that fresh-from-the-skillet texture and flavor every time.
FAQs
Are these Whole30 Banana Pancakes actually compliant?
Yes, as long as you stick to Whole30-approved ingredients (check your vanilla extract and nut butters for sneaky sugars or alcohol), every bite is 100 percent compliant. They’re grain-free, dairy-free, and have no added sweeteners—just pure, simple goodness.
Can I make these pancakes thicker or fluffier?
Absolutely! If you like your pancakes with a bit more body, try stirring in a tablespoon of almond flour or coconut flour to the batter. This tweak adds extra thickness and makes the pancakes even more satisfying while keeping them gluten-free and Whole30 friendly.
What’s the best way to flip these without breaking them?
The trick is patience—wait until you see bubbles forming and the edges look set before flipping. Use a thin, flexible spatula and flip gently. Smaller pancakes (about 2 tablespoons of batter each) are much easier to manage than larger ones.
Can I add extras like berries or nuts?
Definitely! Blueberries, raspberries, or even chopped nuts can be gently folded into the batter, or sprinkled on top as they cook. Just make sure any additions are Whole30 compliant and avoid overloading the pancakes with heavy fillings so they still cook through evenly.
Do the pancakes taste eggy?
Because the bananas are so ripe and sweet, they provide most of the flavor, while the eggs mainly create the structure. The result is a soft, lightly sweet pancake with a mild banana taste—the eggs don’t stand out, so even picky eaters won’t notice!
Final Thoughts
If you’re ready to start your day with something that feels decadent but is truly nourishing, you’ll love making (and eating!) these Whole30 Banana Pancakes. They’re a simple joy that always puts a smile on my face, and I hope they become a new staple in your kitchen, too. Happy breakfasting!
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Whole30 Banana Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings (about 6 small pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delicious and healthy breakfast with these Whole30 Banana Pancakes. Made with just a few simple ingredients, these pancakes are gluten-free, dairy-free, and perfect for anyone following a Whole30 diet.
Ingredients
Banana Pancakes:
- 2 ripe bananas
- 4 large eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract (Whole30-compliant)
- 1/4 teaspoon baking soda
- pinch of salt
- coconut oil or ghee for cooking
Instructions
- Mix the Batter: In a medium bowl, mash the bananas until mostly smooth. Crack in the eggs and whisk until fully combined. Stir in the cinnamon, vanilla extract, baking soda, and salt.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or ghee. Pour about 2 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes or until small bubbles form on the surface and the edges begin to set. Flip gently and cook for another 1–2 minutes on the other side until golden brown. Repeat with remaining batter.
- Serve: Serve warm with fresh fruit or compliant nut butter.
Notes
- These pancakes are soft and naturally sweet thanks to the bananas.
- For a thicker texture, add 1 tablespoon of almond flour or coconut flour.
- Make sure your vanilla extract is Whole30-compliant (no added sugar or alcohol).
Nutrition
- Serving Size: 3 pancakes
- Calories: 215
- Sugar: 9g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg
