Breakfast, Healthy Baking

4 Ingredient Paleo Pancakes

4.11 from 39 votes
My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!
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Hi Bold Bakers!

Imagine a big stack of warm and fluffy banana pancakes, made of 4 basic ingredients in the blender in minutes. Oh and they’re paleo, gluten free, dairy free, and have no added sugar! I know, it’s a breakfast miracle!

With this recipe you can have your pancakes and eat them too. Topped off with fresh fruit and my favorite sugar free maple syrup, these banana pancakes make for a very well-rounded breakfast or brunch that you can feel great about making and sharing with your kids, family, and friends!

What is Almond Flour?

Almond flour is simply almonds that have been ground into a fine powder.

While there are lots of different brands of almond flour that are great store bought, it can also be made super easily at home! Gemma’s recipe for Homemade Almond Flour has all the info you need to know, so if you’ve never tried almond flour, there’s no reason not to.

Also, almond flour is naturally free of gluten, high in fiber and healthy fats, making it one of my go-to’s for all my baking.

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How to Make Pancakes In The Blender

One of the best parts about my Paleo Pancakes recipe is that everything is made in the blender!  I love the ease of this, as I just throw all the ingredients in at once, in no particular order, and blitz. Set’em and forget’em! I often walk away while they’re blending.

After about 2 minutes, the eggs, almond flour, and banana form a lovely thick batter. Even though I kept my pancakes classic after the batter has formed — to keep the ingredient count low — feel free to add in berries, chocolate chips, or even rolled oats.

This recipe is a great base and one of my most favorite to make when breakfast rolls around. No need to measure several wet and dry ingredients out. You simply throw it all in a blender, food processor, or your magic bullet, and blitz away.

What If I Don’t Eat Eggs?

If you don’t eat eggs, have no fear, as a flax or chia eggs can be replaced in this recipe 1 for 1. This means if you’re vegan, or have an egg allergy, you can still whip up these fluffy pancakes in no time! Refer to my Egg Substitute Chart for guidance.

Pancake Toppings

To keep this breakfast low in sugar, I like to top my pancakes with a sugar free maple syrup, but feel free to use whatever you like. Additionally, I love things like tangy fresh fruit, banana, and even a little bit of nut butter.

Get creative here, because my Paleo Pancake recipe would be lovely with just about everything!

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4 Ingredient Paleo Pancakes Recipe

4.11 from 39 votes
My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!
Author: Olivia Crouppen
Servings: 2
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
My 4 Ingredient Paleo Pancakes recipe is warm, fluffy, and makes for a well-rounded and healthy breakfast!
Author: Olivia Crouppen
Servings: 2

Ingredients

  • 3 eggs
  • 1 1/2 cups (6oz/172g) almond flour
  • 1 medium ripe banana
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract, optional

Instructions

  • Add all the ingredients into a blender or food processor. Blend for 1-2 minutes, stopping to scrape down the sides of the blender as necessary.
  • Once the batter has formed heat a large non-stick pan over medium heat with a little bit of coconut oil. 
  • Using a 1/4 measuring cup, scoop batter and pour into the center of the pan. 
  • Allow the pancakes to cook for around 2 to 3 minutes on the first side or until the edges are firm and browned. Flip and cook for another minute on the other side. 
  • remove the pancakes from the pan and repeat until all of the batter has been used. This recipe makes 5 pancakes 
  • Top with sugar-free maple syrup and fresh fruit and enjoy!
  • Cover and store left over pancakes in the fridge for up to 2 days. 

Recipe Notes

Nutrition Facts
4 Ingredient Paleo Pancakes Recipe
Amount Per Serving (2.5 pancakes)
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Potassium 329mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 9g10%
Protein 15g30%
Vitamin A 450IU9%
Vitamin C 7.4mg9%
Calcium 90mg9%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Dede
Guest
Dede
4 months ago

The pancakes and so many other recipes you have shared work without a hitch for me. The chocolate cupcakes are the closest recipe to the real deal we have ever tried since going gluten free. The icing is so luscious and so satisfying. At times I will grind up dates with the liquid or eggs in recipes instead of sugar and it works quite well. Thanks for opening up my world to far more variety in our foods using high quality ingredients. Also Gemma I like listening to you on the videos such an enjoyable accent. Thanks again. Great website!

Donald
Guest
Donald
4 months ago

I love these Pancakes

Ashley
Guest
Ashley
4 months ago

Hi, I love these but my 2.5 year old didn’t seem to enjoy them so much. I think the banana flavor is too strong, even though he likes bananas ???? Anyways, if I used apple sauce instead how much would I use?

Megan
Guest
Megan
4 months ago

I doubled recipe and it’s a dough not batter. What do i add to thin it out?

Yellowroze74
Member
Yellowroze74
5 months ago

Gemma ,
I’m sensitive to nuts can I use coconut flour instead? This looks really good would like to try this on my kiddos.

Thank you,
Dawn FIKE

Kelly
Guest
Kelly
5 months ago

We just made these and loved them! Any idea if they freeze okay?

Tracy
Guest
Tracy
6 months ago

What else can I substitute for the banana? I prefer not to use applesauce or pumpkin. I saw other recipies that added milk or water. What do you recommend.

Gemma Stafford
Admin
6 months ago

Yes absolutely. Make them as thin as you would like.

Best,
Gemma.

Gemma Stafford
Admin
6 months ago

Yes great question. You absolutely add a little more coconut milk to thin it out.

Happy Baking!
Gemma.

Gemma Stafford
Admin
6 months ago

Yes great question. Yo absolutely add a little more coconut milk to thin it out.

Happy Baking!
Gemma.

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About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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