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
Scale
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.
