If you are searching for a warm, comforting breakfast that fits your clean eating lifestyle, look no further than this Whole30 Banana Pancakes Recipe. It’s a delicious, naturally sweetened twist on the classic flapjack that uses simple, wholesome ingredients to create fluffy pancakes bursting with wholesome banana flavor. Whether you’re new to Whole30 or just love banana pancakes, this recipe is bound to become your favorite way to start the day with pure, nourishing goodness.
Ingredients You’ll Need
These ingredients are simple yet thoughtfully chosen to ensure your pancakes are perfectly tender, fluffy, and packed with flavor. Each one plays a vital role in balancing taste and texture without any added sugars or grains.
- Ripe bananas: They provide natural sweetness and moisture, creating a tender pancake base.
- Large eggs: Eggs bind everything together and help create a fluffy texture.
- Coconut flour: This gluten-free flour adds lightness and a subtle nutty flavor.
- Baking powder: Gives your pancakes the rise they need to be fluffy and soft.
- Pinch of salt: Enhances all the flavors and balances the sweetness of the bananas.
How to Make Whole30 Banana Pancakes Recipe
Step 1: Mash the Bananas
Start by peeling your ripe bananas and mashing them in a mixing bowl until they are smooth and creamy with no large chunks. This step sets the foundation for your batter and ensures every bite is perfectly moist and sweet without needing any added sugar.
Step 2: Combine Eggs with Bananas
Next, crack the eggs into the bowl with your mashed bananas. Whisk them together thoroughly until the mixture is uniform and slightly frothy. This blend of eggs and bananas is crucial as it adds structure and richness to the pancake batter.
Step 3: Add Dry Ingredients
Sprinkle in the coconut flour, baking powder, and a pinch of salt right into the wet mixture. Stir gently but thoroughly, making sure there are no dry pockets of flour left. The coconut flour will soak up some moisture, so your batter should be thick but spoonable.
Step 4: Prepare the Skillet
Heat your non-stick skillet over medium heat, adding a light grease if needed (like a little coconut oil). Getting the temperature right here is key to cooking your pancakes evenly and achieving a lovely golden crust.
Step 5: Cook the Pancakes
Pour about a quarter cup of batter for each pancake onto your skillet. Cook for approximately three minutes, watching for bubbles starting to form on the surface—this signals it’s time to flip. Turn them over carefully and cook for another two minutes until both sides are beautifully golden brown.
Step 6: Serve Warm
Once cooked, plate your pancakes immediately to enjoy them warm and tender. Their natural sweetness and soft texture make them perfect for a comforting morning meal.
How to Serve Whole30 Banana Pancakes Recipe
Garnishes
Keep it fresh and simple by topping these pancakes with sliced fresh fruit like strawberries or blueberries, a sprinkle of chopped nuts for crunch, or a drizzle of compliant nut butter. These additions complement the natural banana sweetness beautifully.
Side Dishes
For a complete breakfast, pair your pancakes with savory sides such as crispy bacon, avocado slices, or sautéed greens. The contrast of sweet and savory creates a satisfying balance that will keep you energized through the morning.
Creative Ways to Present
Turn your pancake stack into a work of art by layering bananas between each pancake or using them as mini pancake sandwiches filled with almond butter. You can also create a tropical theme by serving with toasted coconut flakes and fresh pineapple chunks.
Make Ahead and Storage
Storing Leftovers
If you have extra pancakes, place them in an airtight container and store them in the refrigerator for up to two days. They stay moist and flavorful when properly covered.
Freezing
To enjoy these pancakes later, freeze them in a single layer on a baking sheet and once frozen, transfer to a freezer-safe bag. They can be kept frozen for up to two months without losing quality.
Reheating
Reheat your pancakes by toasting them lightly in a toaster or warming them in a skillet over low heat. This helps maintain their crisp edges and tender centers, making them taste freshly made.
FAQs
Can I use a different flour instead of coconut flour?
Coconut flour has unique absorbent properties, so substituting another flour may affect texture and moisture. Almond flour is a popular Whole30 alternative but expect a denser pancake.
What if I do not have ripe bananas?
Using underripe bananas will make the pancakes less sweet and harder to mash. It’s best to wait until the bananas are spotty and soft for optimal flavor and texture.
Are these pancakes gluten-free?
Yes, by using coconut flour and no wheat-based ingredients, this Whole30 Banana Pancakes Recipe is naturally gluten-free and suitable for those avoiding gluten.
Can I add spices to the batter?
Absolutely! Adding cinnamon, nutmeg, or vanilla extract can enhance the flavor and add warmth without deviating from the Whole30 guidelines.
How many pancakes does this recipe make?
This recipe yields about 8 medium-sized pancakes, making four generous servings, perfect for sharing a lovely breakfast with family or friends.
Final Thoughts
I can’t recommend this Whole30 Banana Pancakes Recipe enough when you’re craving something simple, satisfying, and wholesome. It’s a joyful breakfast that manages to be both comforting and nourishing without any fuss. Give it a try and watch it quickly become a go-to favorite for your mornings.
Print
Whole30 Banana Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Whole30 Banana Pancakes are a delicious and healthy breakfast option made with ripe bananas, eggs, and coconut flour. Perfectly fluffy and naturally sweetened, they are grain-free, gluten-free, and compliant with the Whole30 program. Ready in just 20 minutes, these pancakes make a wholesome and satisfying start to your day.
Ingredients
Banana Pancakes
- 2 ripe bananas
- 2 large eggs
- 1/3 cup coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth and free of large lumps to create a creamy base for the batter.
- Combine Eggs: Add the two large eggs to the mashed bananas and whisk thoroughly until the mixture is fully combined and slightly frothy.
- Add Dry Ingredients: Stir in the coconut flour, baking powder, and pinch of salt into the banana-egg mixture, mixing well until there are no dry spots and the batter is uniform.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with a small amount of oil or cooking spray if necessary to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the top, approximately 3 minutes. Flip carefully and cook the other side for an additional 2 minutes until golden brown and cooked through.
- Serve Warm: Remove pancakes from skillet and serve immediately with your favorite toppings such as fresh fruit, nut butter, or syrup suitable for Whole30.
Notes
- Use very ripe bananas for natural sweetness and best texture.
- If batter is too thick, add a splash of almond milk or water to loosen it slightly.
- Make sure to cook on medium heat to avoid burning the pancakes before they cook through.
- These pancakes are grain-free, gluten-free, and Whole30 compliant.
- Reheat leftover pancakes in a skillet or toaster for best results.
