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
Scale
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
