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Just three core ingredients - mashed banana, eggs, and almond butter - whisk together into a batter with no flour, no dairy, no sweetener, and nothing that falls outside Whole30 or paleo guidelines. They're thinner and more delicate than flour-based pancakes, closer to a crepe in texture, but naturally sweet enough to skip syrup entirely.
Per serving
260kcal
Calories
11g
Protein
18g
Carbs
17
Prep Time
10 min
Cook Time
10 min
Servings
2 people
Difficulty
medium
Fat
4g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
In a medium bowl, mash the ripe banana until smooth with few lumps remaining.
Add the eggs, almond butter, cinnamon, vanilla extract, baking soda, and salt to the mashed banana, and whisk until fully combined and smooth.
Let the batter rest for 2-3 minutes to thicken slightly.
Heat a nonstick pan over medium-low heat and lightly grease with coconut oil or ghee.
Pour about 2-3 tablespoons of batter per pancake onto the pan - these pancakes are delicate, so keep them small and don't overcrowd the pan.
Cook for 2-3 minutes on the first side, until the edges look dry and small bubbles form, then flip very gently and cook for another 1-2 minutes.
Serve warm, topped with sliced banana and a drizzle of extra almond butter if desired.
Keep the Pancakes Small: Without any flour to bind them, these pancakes are more fragile than traditional ones - smaller 2-3 tablespoon portions are much easier to flip in one piece than larger ones. Flip Very Gently: Use a thin, wide spatula and flip in one smooth motion to avoid tearing, since there's no gluten structure holding the pancake together. Don't Rush the First Side: Letting the first side cook fully until the edges are visibly dry gives the pancake enough structure to survive the flip.
Check the label carefully - it needs to contain only almonds (and possibly salt), with no added sugar, honey, or oils, since many commercial brands include non-compliant sweeteners.
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