Pancakes - Paleo

Pancakes - Paleo

Mouretsu 1

"Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people."

Ingredients 25 m {{adjustedServings}} servings 166 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 140 mg
  • 46%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
  2. Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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Reviews 4

  1. 4 Ratings


These were tasty and did not need any topping but maybe some fresh berries. I used frozen bananas this time and they were fine but probably better with fresh bananas. Using coconut oil in the mix was a bad idea as the coconut did not dissolve. Next time I will use another type oil like walnut or sunflower seed. True about the length of time to cook them. Very slow indeed. I will try this recipe again!


I added frozen strawberries and blue berries BC they seemed dry... I need a paleo syrup type??


I've been eating gluten-free for a while, and started Paleo a couple months ago. Other than bread, pancakes are the most difficult thing to "get right" when going wheat free, so it's hard to be too hard on any pancake recipe. This recipe uses almond flour, so you do get the little chunks of almond, which my husband did not like. The flavor was okay, though my husband didn't like them at all, and he's used to eating gluten-free.