Start your Sunday morning with a stack of pancakes that don’t pack on empty calories. These grain-free banana pancakes are based on whole foods that contain high quality ingredients that provide many nutritional benefits! The best part is that they are gluten free, dairy free, paleo, pegan and added sugar free.
The first time that I made these pancakes was when I was in Florida with the family that I babysit. We went to the Whole Foods and bought lots of yummy ingredients including the ones that are listed below. For breakfast one morning I tried making them after seeing a few similar recipes used banana and eggs. I decided to play around with a few other ingredients to help make them more fluffy. All of the parents in the house were shocked that the kids liked the pancakes! For the younger kids we added a few chocolate chips, which I still feel is a better option than Aunt Jemima Pancakes!
If you are trying to avoid added sugar then I would suggest replacing syrup with frozen berries. If you heat the frozen berries or thaw the in the sink then they become more syrupy and taste amazing on top of the pancakes. The pancakes alone are fairly sweet because of the banana so it is also good to top with nut butter.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Grain-Free Banana Pancakes
Ingredients
- 2 Bananas, mashed
- 4 eggs
- 1/2 cup almond flour (Bob's Red Mill)
- 1 tsp baking soda
- 1 tsp coconut oil
- Assorted toppings: frozen berries or cashew/nut butter
Instructions
- In a medium bowl whisk together the mashed bananas and eggs. Try to reduce small lumps.
- Add the dry ingredients to the egg mixture and stir.
- In a large skillet over medium heat add coconut oil.
- For each pancake, spoon 2-3 tablespoons of batter on the pan.
- Cook the pancakes for about 45 seconds on each side or until the pancake feels firm enough to flip.
- Remove the pancakes from heat and top with berries or the other assorted toppings.
Nutrition Facts
Grain-Free Banana Pancakes
Serves: 9-10 pancakes
| Amount Per Serving: | ||
|---|---|---|
| Calories | 85.1g | |
| % Daily Value* | ||
| Total Fat 5.4g | 7.7% | |
| Saturated Fat 1.3g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 74mg | 24.7% | |
| Sodium 154.7mg | 6.4% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 3.1 g (Added Sugar: 0 g) | ||
| Protein 3.8g | ||
| Vitamin A 2% | Vitamin C 3% | |
| Calcium 2% | Iron 3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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