Healthy Banana Pancakes - Bravabod
Recipes

Healthy Banana Pancakes

Valentina

There's nothing like biting into a warm, fluffy stack of homemade banana pancakes. These ones taste just as good as the ones you grew up with, but contain no gluten, grains, or refined sugars. They're perfect with a generous drizzle of your favorite nut butter. I like to make a double batch of these on weekends and store extras in the freezer for a quick weekday breakfast.

How To MakeDiet Type: Paleo

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Freeze For 2 months

Best by 4-5 days


Shopping List
  • 1/2 cup almond flour
  • 33333333/100000000 cup tapioca flour
  • 1/4 cup coconut flour
  • 3 large eggs
  • 1 small ripe banana, mashed
  • 3 tablespoons non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • cooking oil, to grease the pan (such as coconut oil)

Instructions
  1. Step 1: Whisk all of the dry ingredients together in a bowl. In a separate bowl, whisk all the wet ingredients. Add the wet ingredients to the dry and stir until just combined. It's fine if you still have some small banana chunks in there.
  2. Step 2: Heat a skillet or griddle on medium-high heat and coat lightly with oil.
  3. Step 3: Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until little air pockets appear. Flip and cook on the other side for 1 to 2 minutes.
  4. Serve: Enjoy warm with your favorite toppings. Any leftovers freeze well.

Recipe Notes

Note 1: Recipe adapted from the talented Lisa at Downshiftology.

Nutrition

There's nothing like biting into a warm, fluffy stack of homemade banana pancakes. These ones taste just as good as the ones you grew up with, but contain no eggs or dairy. They're perfect with a generous drizzle of your favorite nut butter. I like to make a double batch of these on weekends and store extras in the freezer for a quick weekday breakfast.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 4-5 days


Shopping List
  • 1 cup + 2 tablespoons all-purpose flour (I used gluten-free)
  • 1 cup non-dairy milk
  • 1 medium-sized ripe banana, mashed
  • 1 1/2 tablespoons coconut sugar (agave syrup or maple syrup will work too)
  • 3/4 tablespoon neutral-flavored oil (such as melted coconut oil or vegan butter)
  • 3/4 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon + 1/8 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • cooking oil, to grease the pan (such as coconut oil)

Instructions
  1. Step 1: Whisk all of the dry ingredients together in a bowl. In a separate bowl, whisk all the wet ingredients. Add the wet ingredients to the dry and stir until just combined. It's fine if you still have some small banana chunks in there.
  2. Step 2: Heat a skillet or griddle on medium-high heat and coat lightly with oil.
  3. Step 3: Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until little air pockets appear. Flip and cook on the other side for 1 to 2 minutes.
  4. Serve: Enjoy warm with your favorite toppings. Any leftovers freeze well.
Nutrition

There's nothing like biting into a warm, fluffy stack of homemade banana pancakes. These ones taste just as good as the ones you grew up with, but contain only 6 grams of net carbs thanks to a little help from banana extract. They're perfect with a generous drizzle of your favorite nut butter. I like to make a double batch of these on weekends and store extras in the freezer for a quick weekday breakfast.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 4-5 days


Shopping List
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup milk of choice
  • 33333333/100000000 cup plain Greek yogurt
  • 2 tablespoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon smooth nut butter (such as almond)
  • 1 teaspoon baking powder
  • 1 teaspoon banana extract
  • 1/2 teaspoon cinnamon
  • cooking oil, to grease the pan (such as coconut oil)

Instructions
  1. Step 1: Whisk all of the dry ingredients together in a bowl. In a separate bowl, whisk all the wet ingredients. Add the wet ingredients to the dry and stir until just combined.
  2. Step 2: Heat a skillet or griddle on medium-high heat and coat lightly with oil.
  3. Step 3: Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for about 2 minutes, or until little air pockets appear. Flip and cook on the other side for 1 to 2 minutes. Keep an eye on them - these low-carb pancakes have a higher tendency to burn than traditional pancakes.
  4. Serve: Enjoy warm with your favorite toppings. Leftovers freeze well.
Nutrition

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Healthy Banana Pancakes

PT25M 1/2 cup almond flour 33333333/100000000 cup tapioca flour 1/4 cup coconut flour 3 large eggs 1 small ripe banana, mashed 3 tablespoons non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1/2 teaspoon cinnamon cooking oil, to grease the pan (such as coconut oil) Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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