Almond Banana Pancakes

(Revised 9.1.18 from the original post.)

Try as we might, many of us find the temptation of pancakes too hard to resist. Maybe it’s the sweet, buttery aroma of the batter on the griddle or the soft doughy texture, or that eating something with the word “cake” in it for breakfast just feels so deliciously naughty. But it doesn’t have to be. There are decent Primal substitutes. Pancakes made with almond meal or coconut flour are a good option, but can be pretty heavy and, for some, overly filling. And then there’s this dish sent in by Jack Etherington for the Primal Cookbook Challenge. His Almond Banana Pancakes contain just three ingredients: banana, egg and almond butter. You can whip up a batch in five minutes flat and top the pancakes with a pat of butter, a scoop of nut butter, or fresh berries.

Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small (or add an extra egg) and wait until the edges are nicely browned before flipping them. This shouldn’t deter you from trying the recipe—the delicate texture of Almond Banana Pancakes is the very thing that makes them so irresistible. If you’ve tried pancakes made from almond or coconut flour and find them slightly grainy, you’ll really love the silky, airy texture of these cakes. The flavor is sinfully close to banana bread; add a little vanilla and cinnamon to the batter if you really want to get decadent.

As is evident from the comment board of last week’s recipe, this (very similar) recipe may be too carb-centric for some of you. For those who are keto or are restricting carbs for weight loss purposes this recipe might not fit into your personal Primal plans. For others, it might be part of your 20%. And for others that are extra active or have already achieved your preferred body composition, this recipe might be a perfect fit. (Kids tend to love it, too, by the way.) Enjoy!



  • 2 ripe bananas
  • 1 egg (or 2 if pancakes aren’t holding together well)
  • 1 heaping tablespoon of almond butter


Mash the bananas, add the egg and mix well.

Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.

Warm butter in a pan and pour batter into small cakes.

Brown on each side and serve warm.

Nutritional Info per Serving (3 servings total):

  • Calories: 125
  • Carbs: 19 grams
  • Fat: 5 grams
  • Protein: 4 grams

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177 thoughts on “Almond Banana Pancakes”

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  1. I”m a new Grok in training, but I’m headed to the Grokery Store as we speak to pick up these recipe ingredients!

    1. Made these today to bring to a pancake breakfast. Yummy and great with sausage and eggs.

  2. These look amazing! I’m going to try them this weekend for sure!

  3. I *just* finished making and eating these. This recipe made 9 “normal” sized cakes (about 4″ across). Make sure to cook them on lowish heat so that they have time to firm up but not burn before turning (and be gentle when turning!).

    I didn’t have any decent fresh fruit so I tried them as follows:

    1. plain (pretty darn good on their own – “plain” is a misnomer for these things)

    2. with butter (very tasty – probably my preferred mode)

    3. with a bit of honey (not too much – very good)

    4. with maple syrup (not too Primal, but I’m Canadian, eh, and I just shoveled the driveway from our first blizzard of the year so I earned the treat). Just don’t use too much as the pancakes are already sweet from the bananas.

    Out of the nine “primal cakes” (PCs) my wife had 3 and was full up. I of course ate the other 6 and was more than full!

    Good call on these PCs! What’s for breakfast tomorrow?

    1. Thanks for the info. I was just wondering how many the recipe made. Blizzard??? Where do you live? It is feeling like 30c in Ontario today. LOL

        1. Thanks so much for the laugh. I literally laughed hard at this.

  4. Mark I find it TRAGIC you had to put the disclaimer at the end.

    Yes, for the most part they are more carb dense than I’m currently eating, but PB is not just about me!

    This is a great recipe. Do us all a favor and don’t and disclaimers anymore. The people who bitch will be PB fly-by-nighters anyway.

    1. Excuse me, but I’m one of those “people who bitch.” I have to. I’m a diabetic. And I’m no fly-by-nighter, so pardon me for needing Primal food that won’t spike my sugars through the roof.

      While these look amazing, I can’t have them. Bananas spike me like almost nothing else will.

      1. clearly, if you have serious health problems such as diabetes you have to be vigilant with what you consume. However, almond meal/flour also makes great pancakes with just almond meal/flour(I make my own using blanched almonds processed in my cuisinart), a pinch of sea salt, eggs (i use 3-4 eggs per cup of almond flour), melted butter or coconut oil and a dash of milk or coconut milk. no banana or fruit required!

        1. You don’t have to use bananas, I crushed up almonds with dried cranberries to give more of a consistency, and used apples not bananas. My mother and her father were both diabetic so I do carefully watch my sugar intake. My guess is other fruits work as well. Adding dried fruit to the nuts really helps add more of a consistency to the pancakes.

      2. Since a premise of the primal diet is low-carb eating, it makes sense to let readers know when a recipe is “borderline” for sugars and carbs. Maybe I missed some of the comments but I don’t recall anyone complaining about the previous recipe; I thought people were just pointing out that it was a lot of sugars. Not all of us who limit our carbs are doing so by choice and not all of us are doing so to meet body composition goals–some of us find it medically necessary to follow this diet 100 percent of the time and use this site as a resource to do so. Like Mark says, we all have to adapt the plan to meet our needs. Information about the macronutrient content of the recipes helps us all make our own decisions (and ideally we don’t deride the decisions and requirements of others). I think this recipe would be a great alternative for people tempted to eat wheat. I might make them for my husband. But it’s not for me, either. One resource that helped me figure out which fruits are too sugar laden for me was the table on the paleo diet page:

        I was able to look at the “total metabolic sugars” column on this chart for the fruits that work for me–and not–and then deduce which others might be OK. It saved me some painful experimentation and I found some new fruits that worked. I hope that helps.

      3. So Griff… You’re saying you need Mark to add a disclaimer to everything he posts that’s not low-carb so you don’t spike your sugars? You’ve got be smarter than that if you found PB in the first place.

        There are A LOT of hardcore athletes who also follow this website. Many of who welcome recipes like these (especially post morning workout).

        If it doesn’t fit your lifestyle/needs pass… but quit bitchin! There are plenty of VLC recipe ideas on this site for low-carbers like you and me.

        1. No, Grok, I’m not saying that I need him to add a disclaimer. But I am wishing that I could see more Primal recipes that are diabetic-friendly.

          And as I’m as much a user on this site as you are, I’ll continue to speak my mind on this topic until Mark tells me I need to shut my mouth.

        2. The fact that there is this kind of talk in this kind of blog proves that we still have a very long way to go.

        3. Mark’s disclaimer is an act of consideration and kindness for people with certain needs.

          Why does that offend you?

          If you don’t like it, just ignore it.

          And, for Grok’s sake, stop telling all these other people, including Mark, what to do/feel! What’s that all about?

      4. I too wonder…I am allergic to bananas. What could we use instead?

        1. finely shredded apples work well too. i didn’t measure the exact amount, probably a cup and a half or so. just keep adding it until the consistency is right. hope you like them.

        2. Sweet potatoes make awesome pancakes. Pretty much the same composition, though I add a little almond flour. Tip: if they’re too gooey to flip without destroying, throw them under the broiler for a second to set the top, then flip!

      5. you can replace the bananas with canned pumpkin and your spike will be minimal, if at all.

  5. I made them too, and agree with Chris about cooking them on low heat. We devoured them with butter (from grass-fed cows of course) and some grass-fed beef hot dogs on the side.

    1. I tried these and it seemed like they would never get done. My date for breakfast had finished his eggos while I was still waiting to flip the first side. Finally just scrambled it! Next cake I added almond flour and that helped. Takes a very long time to cook though.

  6. Speaking of breakfasts I have been enjoying and wondering about eating raw oat grouts. They are a part of many raw diet “allowable” foods. Apparantly they have a very low glyceamic index and trace amounts of vitamins and minerals as well as small amounts of zinc and iron. I have been making a breakfast of these oats (soaked) and add nuts, seeds, berries, raisins, and add almond milk as a cereal breakfast.
    Would you consider this part of a trsnsition diet off grains or a useful part of the Primal diet.
    Thanks for your feedback!

  7. Grok, some of us simply are not at the point in our journey where we can afford high-carb treats like this. That being said, I love reading these recipes and looking forward to when I can still remain primal, but can afford the extra carbs in bananas and almond butter. Meanwhile, please try not to judge too harshly. We’re all on a journey here, some are simply further along. It was disheartening to read your words that those who complain will likely not be here for the long term. I’m not complaining; I simply cannot afford such indulgences at my current point in my (very personal) journey.

    1. But you’re probably smart enough to realize that scarfing down bananas for breakfast isn’t the best idea if you’re “counting carbs.” And you don’t need a disclaimer to know that.

      1. Exactly my point FyNavyWife. See the comment I added above.

        “disheartening to read your words that those who complain will likely not be here for the long term”

        Usually the complainers are here today, goons (oops… “gone”) tomorrow. They get all gung-ho on what “is/isn’t paleo” B.S. (none of this is). Next thing you know, they’re gone.

        If you’re here long term you’ll know that there are enough regularly added options to suit everyone following the Primal Blueprint. Or… usually (just like on this recipe) someone will offer a lower-carb substitute.

  8. Hey Mark,

    Do you make your own almond butter? I found a decent deal on amazon for 48 ounces of almond butter for $20. I can probably pick up a processor and make my own for a bit cheaper. Most recipes call for an external oil to make the butter smoother. Would you recommend Olive or Coconut? Thanks for the thoughts.


    1. I’ve made my own in the past but now I usually purchase it from Trader Joe’s. You can get 16 oz. of Raw Almond Butter for around $5-6 here in Los Angeles.

  9. mmm making this tomorrow am for the hubs and i sounds so good! may add a little cinnamon to mine 🙂

  10. I’m so making these. I have some ripe bananas that need to be used up soon.

  11. I wish it was indicated to cook these at a lower heat. I made kinda of a porridge out of it instead but it was really good, too!

  12. Way to “Grok it” Jack! I’ve made a very similar recipe before using bananas, sweet potatoes,or pumpkin, and coconut oil as my “butter.” I really love the creativity of all these cookbook recipes.

    Trying to turn your life completely around takes a lot of adapting, on your part. Is this recipe high in carbs? Maybe, or maybe not, depending on how you adapt it to your nutritional goals.

    Is it 100% better than tall stack of chocolate chip pancakes topped w/ chocolate syrup and sugar coated strawberries? You’re damn right it is!

    No matter what kind of comments you get from posting this, just know that this recipe could literally save someone’s life.

    Well done dude.

    1. Ooo–thrilled to read the pumpkin idea–I’m totally going to adapt it this way so I can do it w/ fewer carbs…


  13. Those babies are a thing of beauty. Can’t do the bananas (too carby & hi gi for me) but wow…jealous!!

  14. I’ve always had a ‘banana problem’ even before I went Primal – I just new that eating one would leave me hungry and skittish on sugar. So as a treat these sound great, but not as a regular item in my diet (I know you pointed out the carbs issue already, but these are just my thoughts!).

  15. So simple and effective. I make a buckwheat version usually, but this is something I’m definitely going to start making!

  16. By the way for all the “high carb” and “high GI”, the almond butter and egg yolk bring the GI waaaaay down.

    Stop over-thinking smart eating.

    1. Yes mixing fat with carbs brings the GI down…but mashing and cooking food tends to bring it up, since it makes the food easier (and quicker) to digest. It’s hard to say how much, since GI/GL is not an exact sciene and foods react differently in our guts and elicit different insulin responses for different individuals.It may that the person who commented earlier is not “overthinking” it; it may be that she really truly knows how her body will react. Some readers here really are protective about their bananas, esp. the guys. 🙂 I’m glad we have this forum so we can debate such esoteric diet issues–thanks to Mark for providing this for us!

  17. These were so good! Definitely delicate, though. I added vanilla and cinnamon as suggested.

  18. I’ve been making something similar for a few years now:

    4 bananas
    8 to 10 eggs
    1 cup almond meal
    1 tspn cinnamon

    Blend and cook on a skillet with coconut oil.

    This makes a good number but with 3 kids not much is left at the end of the meal…

    1. I was just thinking the same thing! I’d do an exchange of one banana for some almond flour. Might make it a bit more “cake-like”. Can’t wait for the weekend to try this! Yum.

    2. I thought we shouldnt be heating almond/almond flours due to free radicals?

  19. To those with banana issues–use 4 eggs like I just did. That will make the GL per pancake even lower. I used a blinis pan and made 20 cakes. And had them for dinner now with my two young’uns, daughters, 2 and 5.

    More eggs… that is the answer to most dietary problems 😉

  20. Hello! Newbie here! Tried this recipe today. I didn’t have any bananas so I used a boiled yam that was in the frig. Added some cinnamon and nutmeg. Tasted pretty good. My son didn’t like it though only because he doesn’t like yams.

  21. I just tried them and I used double the almond butter (purchased from TJs) and it tasted great – fluffy and perfect sweetness. I cheated an used real maple syrup though, but they taste great plain

  22. Thank you for the recipe. I have had trouble adjusting to eating paleo, but this will be great post-workout.

  23. I think this recipe needs at least two eggs. First attempt didn’t work so well. They fell apart too easily. Any other suggestions?

    1. make a flour out of flaxseed and chopped nuts. this will help hold everything together.

  24. I tried these with just one banana and they’re great – make about two nicely-sized pancakes. However, I wanted to try something lower-carb and came up with something that, to me, is even tastier and fluffier with way fewer calories (more room for bacon!). Doug alluded to a similar modification up above.

    Try making these with two heaping tablespoons of pumpkin (canned) and a small touch of stevia (I used one packet, should be equivalent to about a teaspoon of the powder). So:

    Two tablespoons almond butter
    One egg
    Two big heaping tablespoons of pumpkin
    A touch of stevia for sweetness (use whatever sweetener you prefer)

    I also add a little bit of sea salt, cinnamon, and vanilla extract, all to taste.

    I also make a topping of 1/2 cup (or more) frozen blueberries, 2 teaspoons butter, and 1 teaspoon honey all melted together at low heat. Add a couple shakes of salt from a salt shaker to make it even better.

    This has been my breakfast of choice for the last week or so.

    I hope this helps some of the folks who are looking for something lower-carb!

    1. Thank you Clay, I’m gonna try your pumpkin variation tomorrow! I’m still trying to kick my sugar addiction so this should be a good low carb treat 😀

    2. Clay !

      Thank you for sharing this. They were DELICIOUS. I made a fresh blueberry compote as well. Tons of protein and fat to start the day off right ! 🙂

  25. Waiting for my bananas to ripen up exactly for this recipe. Hoping the almond butter makes it til then hahaha.

  26. Will be making these tonight for our traditional annual Christmas Eve pancake dinner. Looking forward to it.

  27. Just made these…kind of messed up the first two…but with a little trial and error…the others turned out great.

  28. These are excellent! I went with an extra egg and some cinnamon and ground cloves. I like them with butter, or with a little pureed berry “syrup” (any combination of berries blended with a little water; sometimes a few kale leaves thrown in too).

    My nephews and mother loved them as well, and they all subsist on high-carb grain-based diets.

  29. These sound great – but I can’t keep egg yolks down. Do you think egg whites would work instead?

    1. Definitely. I used egg whites in these (I had a carton about to expire) and they were fine. A little more delicate than if you had the binding-power of the yolk but still delicious and fluffy.

  30. The best recipe I have tried in years! I read the “too much carb” comments with mixed feelings. I understand for those that are diabetic, or are trying to lose weight these might be a little high on the GI scale. And I do realize that the PB diet is very low carb centric. However, there are a lot of us PBers who are more focused on the no grains/processed food aspects for whom this is a perfect occasional treat. BTW on the John Stewart show last night he interviewed an author who stated that the average American gets 20% of their calories from HFCS and eats 240lbs of sugar a year! Sure puts eating the odd banana from time to time into perspective!

  31. Does anybody know a good alternative to almond flour? I’m allergic to all nuts including coconut. Thanks

    1. Bummer!

      You might have to go for flax meal or maybe settle for some other gluten free or sprouted flour. Check out the local health food store or Bob’s Red Mill website for alternatives.

    2. Just starting to read through this site, so please excuse the fact that this a response 6 months after the questions, hehe 🙂

      I have a friend who is allergic to all nuts (though I don’t know about coconuts) and he uses sunflower seed butter. We have it in Andronico’s here… which makes me assume it would be in a store like Whole Foods as well. Hope that helps!

  32. My husband and I love these pancakes – but I decided to fiddle with the recipe a bit and used the following:

    2 bananas
    2 tbsp almond butter
    2 egg yolks
    ~6 egg whites beaten until stiff
    1/2 cup coconut flour
    1 cup raspberries (or other fruit) on top

    I folded the beaten egg whites into the rest and they gave the pancakes a great fluffy consistency, and the coconut flour make them more pancake-y.

    I love the original recipe for simplicity, but these modifications made them a bit more like traditional pancakes, and a bigger yield – more than enough for two hungry people! YUM!

    1. Wow. Primal has gone gourmet! This sounds yummy with a cup of oolong tea.

  33. I love bananas. When they are perfectly ripe, they are the best candy on earth. I have eaten four in one day in the not so distanct past. Maybe I shouldn’t do that. I just love them so much. =)

  34. i made these this morning. i basically failed. they were either burnt or too gooey but i will try again because i think it was an operator error. but, i wanted to say that next time i will be making them blueberry banana almond pancakes and i think that will be just perfectttt!! i wish i could make them right now.

  35. I made these finally but added some unsweeten coconut flakes, cinnamon, hit of nutmeg and a dash of vanilla…. yummy… kind of bunt one side of them. but they were still good. two is actually really filling.

  36. Hey guys, how often do you guys eat these? Okay to have once or twice a week? I’m not looking to lose weight really, just body fat. Currently doing weights etc.


  37. I made these this morning using one banana instead of two. It made more of a banana almond flavored egg patty but they were really good and held up well when cooking.
    Those and a trout fillet made for one amazing breakfast.

  38. I tried this recipe this a.m. and it completely fell apart upon flipping. Actually, there was nothing cohesive about these little “cakes” to flip. Thought cooking longer on lower heat would help… not! Tried both a griddle and a non-stick pan. Any suggestions?

  39. Late to the game on this one, but just made it tonight. Wow, awesome. Coming into my fifth week of strict primal, this was a nice treat.


  40. Anyone have a suggestion on how to make these without burning them ?

    What temps did you use ?

    Thanks !

  41. Tried these for the first time this morning. Very tasty indeed. Had no almond butter so just went with the two bananas, egg and dropped a handful of mixed nuts in there.

    Been primal for all of about a week now and these are the first things I’ve eaten that haven’t left me feeling hungry afterwards. Loving everything else though and feeling great!

  42. I just made these this morning. My son Sam is DEVOURING them. He’s 2.5 years old. I haven’t added syrup of any type to them. I also fried them in copious amounts of grassfed ghee, so they didn’t need extra butter, either. I LOVE that these taste good and took less than a minute to whip up. They’re an excellent use for overripe bananas, especially when one can’t make banana bread anymore (though I’m sure Elena’s Pantry has a recipe for banana bread using almond flour). As a bonus, I’m intolerant to bananas and avocados (sad, I know), but I’ve discovered that COOKED bananas are OK. Must kill the enzymes/protein, etc in the bananas that bothers me. So I can eat these too! Of course, since I’m trying to lose weight, I shouldn’t. So I only ate half of one. My son–so far–has eaten 3!

  43. For those having issues with the pancake falling apart or burning: I followed the recipe exactly (added a tiny bit extra almond butter). I used a generous amount of butter on a seasoned cast-iron skillet. Heat it up nicely at medium heat before adding the batter, then once it’s on the skillet and sizzling/holding shape, let it cook at medium heat. You can peak at the underside to check on the browning, but after about 20 seconds or so, I turn the heat to low to allow the inside to cook after the outside is nice and browned. The held together and came out looking exactly as pictured in the article. Added some homemade chocolate-coconut cream on top and wow! Rivals bacon and eggs for breakfast.

  44. I just made these for breakfast, but I left the almond butter out of the mix and added some vanilla. Then spread the almond butter on top once cooked. They were amazing!!
    Thanks for the recipe.

  45. I have never come across a more simple recipe for pancakes. I love the coconut pancakes from the primal blueprint cookbook but will have to give these a try… tomorrow!

  46. I make these for my kids and they love them. Adding 2 Tbsp of almond butter does make them less prone to falling apart. The only topping my kids want on these is plain greek yogurt. It cuts the sweetness a lot. Does anyone have more exact measurements for making it with pumpkin? I am going to give that a try tomorrow morning.

  47. Tried these this morning and they were great. I first made them with almond butter and then decided to experiment with peanut butter. Both were excellent. I only used one egg though and they came out fine. I made the peanut butter one on my grill just to see what would happen and they came out less oily, due to not using any butter.

  48. my friend is crazy about pancakes and I stumbled on this recipe and sent it to him

    I used coconut oil, 5 bananas, 3 eggs, and 3 heaping spoonfuls of almond butter

    I put all the ingredients into the food processor and it came out great

    the “pancakes” held together perfectly and tasted fantastic

    the coconut oil didn’t give any flavor, and it wasn’t butter, so that may be an option for people who don’t want to use butter

  49. I just made these, i added some cinnamon and topped with sliced strawberries, FANTASTIC!

  50. These are the best pancakes I’ve ever had. Simple as that.

    One thing I’ve noticed though is that they tend to turn out better if the bananas are not so ripe. Yellow seems to work better than brown. If you want them soggy then use brown ones. If you want a more puffy one then use yellow ones.

    I found this out by accident when I couldn’t wait to make the first ones and all I had was fresh yellow bananas. I was in disbelief at how dam good they were. The next time I waited for them to ripen a bit and it was a mess. Then I tried again with yellow ones and once again they were perfect.

    If using soggy ones the workaround is to use really low heat and wait ages and it will help a bit. If you have yellow ones you can whip them up really quick on high heat. put more than one in the pan at the same time before it gets too hot though.

    1. I found that too, but the biggest difference is that if you mash them by hand I find they come out a lot better than if you use something like a food processor.

      I added fresh blueberries (even though they are not really blue) in for a change so I didn’t get burnt out eating the same type of food, and they worked well in this recipe too

  51. I can’t seem to get them to turn over, no matter how long I cook them. Is there a secret? Could it be that I used Canola oil rather than butter? My Dr. told me to stay away from butter and I don’t have any coconut oil in the house.

    It was tasty mush though.

    1. I made 18 of them on the weekend and all turned out perfect. I’m not sure what you’re doing wrong. Just make sure the bananas are not too ripe and mash them by hand as Jeff points out. I don’t have a food processor so that is how I did it too.

      Maybe try putting more almond butter. I use 2-3 tablespoons.

      I don’t think the oil would matter but I have been using coconut oil. However I think the first time I made them I used olive oil (which I know is not good for high temp) and came out fine.

  52. Thanks Michael. I think that the bananas were too big and I only used 1 TBSP of Almond butter. I baked the rest in small creme brulee pans and it made kind of a banana nut pudding. Hmmmm Ideas for another recipe!

  53. Question,

    I made this recipe this morning but couldn’t eat all of the pancakes (cooking for one here). Do you think if I left half the batter in the refrigerator it would stay good until evening or the next morning?

    1. Hi Rebecca. If you cook all of them and put the left overs in the fridge they taste nice cold as well. Just have for a snack later.

  54. Hi there Rebecca

    I did that, and the only problem is that the bananas turn black very quickly.

  55. i dont have any almond butter at the moment but can i substitute it with crunchy peanut butter?

    1. You could if you wanted to I guess but it’s not going to be as healthy as peanuts are legumes and legumes are apparently not good for you (not primal/paleo). Too many anti nutrients in them.

  56. Tried these this morning after downloading the free user-created cookbook. OH MY GOD these are perfect! fluffy and delicious just as they are, and so naturally sweet they don’t need anything on top of them. Thanks!!

  57. This is a great combo -now one of my favorite breakfast foods! It actually works well just with one banana/two eggs/two Tbsp almond butter. Try adding a bit of shredded coconut, too, and a bit of fruit preserve on top…yum! This food keeps me going for half a day without getting hungry.

  58. I think these things are great! I tried something similar replacing the bananas with avocados… yeah, that didn’t work.

  59. My husband and I just recently went “primal” this week (bought the book and cookbook last year) and I’ve been trying out the recipes from the down-loadable cookbook. These. Were. Awesome. Really pain in the rear to flip, but totally worth the effort. My husband thought they tasted like banana oatmeal and I thought they tasted like banana bread. I topped them with a teeny bit of the SWEET AND SALTY
    PRIMAL TRAIL MIX from the same .pdf.

  60. With sincerity, I love the passion you have. It is inspiring. I just started to reduce my carbs and sites like these are helpful with ideas.

  61. Made these for lunch today post morning workout. Added, Coconut flour, and coconut butter. Fried in Pastured butter – no topping. Very tasty. Unfortunately I had trouble keeping the heat down on my oven and ended up with a pancake scramble. However, it was still extremely tasty, and kind of like the contrast between some of the underdone and overdone pieces. Hope for better luck on the next attempt.

  62. Had a huge craving for pancakes today, and found this to be the most delicious and easy recipe I’ve had so far.

  63. I absolutely LOVE this recipe. Not having Pancakes would almost be a deal breaker for the Paleo/primal lifestyle that I have embraced for over a year. My wonderfully, brilliant wife suggested tweaking this recipe, with great results: 1. Like the recipe instructs, mash the banana first. 2. Then separate the egg. add the yolk to the banana and blend in. Whip the white until slightly stiff. Set aside. Add the almond butter to the mix, blend well, then fold in the whites. The cakes come out fluffy and spongy, just like regular pancakes.

  64. Great recipe! Really liked these. However, as an absolute pancake/waffle lover, it still wasn’t quite what I’ve been looking for. So, I tinkered with this one and came up with something fantastic (I think). Here’s what I did:

    Used 1 banana instead of 2
    Used 2 eggs instead of 1—I used duck eggs, which had very large yolks, so perhaps 3 are in order here if you’re using smaller chicken eggs.
    1 T almond butter

    Now, the rest I didn’t measure out, but these are approximations. I was just trying to achieve the viscosity of a typical batter, but a little runnier.

    1-2 T whole milk (I’m sure coconut milk would be a fine substitute if you don’t do dairy)
    3 T coconut flour, sifted
    2 T almond meal
    1 T ground flax
    1/2 tsp baking powder
    1/2 tsp cinnamon
    1/2 tsp vanilla
    1/4 tsp salt
    1 tsp honey
    1 T melted butter

    They’re not too fragile, so you can cook them 4″+ in diameter and are not difficult to flip. Cooked them in butter on a nonstick pan and had no problems.

    The recipe makes about 8 pancakes. All together, the recipe is about 725 calories, 44 g fat, 28 g protein, 15 g fiber, 46 g carbs, which per pancake is 90 cal/5.5 fat/3.5 prot/2 g fib/6g carbs. Not bad for how tasty these are.

    1. JP,
      Thanks for your suggestions! This worked much better than the first time I made them. The only things I did different from your post was:

      added more cinnamon and a little nutmeg
      used grape-seed flour instead of coconut flour (I don’t do well with coconut)
      used pear concentrate instead of honey
      used only 1 tablespoon of almond milk

      These cooked up perfect with some blueberries thrown into the batter. Much easier to flip and I topped it off with warmed mixed berry sauce. My husband just devoured them! Good stuff.

    2. Just wanted to say thanks so much for your FANTASTIC recipe here. I am diabetic, and with the changes to the basic recipe that you added, my sugars don’t even budge more than a point or two. I added 1 T of milk, and left out the honey and butter. These babies are VERY filling! The original recipe spiked my sugars a little. Now the whole family gets to eat pancakes, and they make a very nice change from coconut pancakes.

  65. I just made these for my kiddos, big pancake lovers. I used 2 yellow bananas, 2 eggs and 2 T of almond butter. I used coconut oil to grease up my pan. Cooked them on low heat and made small cakes and had no problems keeping them together. The kids are dining on them now.

  66. Love the taste – But how do you get these to not stick, not burn and actually cook?

  67. Just made these, and they were super tasty, but way, way delicate. Low heat all the way, and a thin spatula kept things from falling apart.

  68. been primal for two weeks now and just tried these as the saturday morning breakfast with black cherries just fantastic!

  69. I’ve tried many of the suggestions here, but the perfect way to make these pancakes more cake like is simply to add some almond meal and a pinch of baking powder to make them rise. Simply better than any flour-based pancake and will not make your blood sugar crash. For an extra treat, add blueberries to the batter or raspberries on top!

  70. Thank you for posting these. I was looking for grain free pancakes and found this… A new favorite!

  71. I made these for the kids (2.5 & 7mo) with cocoa and buckwheat instead of almond flour (gotta be careful about allergies). Xanthan gum helps them to stick and b. powder helps them bubble – never had any probs with burning/sticking/falling apart! Chocolate pikelets with butter mmmmm!

  72. These are terrific! Like a banana nut muffin without the guilt. Added a smidge of vanilla and walnuts. Awesome!

  73. I tweaked this recipe too.
    1 x med over-ripe banana
    1 x large egg
    2 tsp x almond butter
    2 tsp x tiana coconut flour
    1 tsp x cinnamon…

    fried in very gently in butter and served with cooked frozen blueberries to create a sort of compote. That rejigs the carb:protein ratio for anyone concerned about it, and makes them a bit more stable although a bit tougher.

  74. Just wanted to add to the lessons learned pile for this recipe.

    I’ve made this recipe about two dozen times (love them), and I find that there’s an optimal ratio of banana to egg that lets them cook and hold together. If you have extra large bananas and a smaller egg (sizes of these vary when you buy them as nature intended), they just won’t cook and they fall apart. A larger egg with medium size bananas (approx. 2X 9 inch tip to tip peeled) is perfect. I even did them with 3 “finger” bananas from Hawai’i last week (super yummy). Anything up to 2 super-heaping tbsp of almond butter seems to work fine.

    I use the butter to gauge the heat. If the butter browns on contact, it’s too hot. If you don’t get any “sizzle” when you pour the batter on the skillet, it’s too cool.

    I like the yam ideas!

    Happy “pancakes” everyone!

  75. How can I make these completely without bananas? Can I just add more eggs or flax? Would that work?

  76. I made this this morning for my kids breakfast and they loved them. Although my eldest said they were sickly. I whizzed them up with a hand blender to make a more them more ‘batter’ like. Also (I’m not primal, just stumbled across this!) had no almond butter, so used olive oil. I would imagine almond butter is nicer and better, but olive oil did work 🙂

  77. My version:

    2 bananas
    4 eggs
    4 tablespoons cup nut butter
    4 teaspoons coconut flour
    pinch of salt
    pinch of cinnamon

    Whiz it up in the blender and fry over medium heat. The coconut flour helps the pancakes hold together. Plenty of protein 🙂

  78. Oh my these are yummy! I definitely need to try to cook them “low and slow” next time… mine were a little crispy on the outside and undercooked on the inside (but still very good). Can’t wait to try some of the variations that have been posted!

    1. Try putting the bananas in the fridge and not letting them get too ripe. that’s half the trick to it. that way they aren’t so delicate.

      I tried this 2 days ago and they came out perfect! it probably also helped that I have a new frypan which is very good. scanpan ctx. highly recommended so far (only had it for about 2 weeks).

      going to cook some more tomorrow as I still got 2 bananas left. I would also recommend sticking to the recipe. 2 bananas (not too ripe), 1 tablespoon of almond butter, 1 egg.

      good luck.

      1. Thanks for that tip! I decided to try the recipe again this morning because the bananas we have still had some green to the peel (vs. being super ripe last time). I cooked them on a little lower heat as well. They turned out perfect!

  79. Made the originally posted recipe post work out this morning. Lower temp is a good recommendation. Will try two eggs next time. Very good. Very sweet for my taste…but the three strips of bacon crumbled on top made them divine. Great accompany to my Americano. Even selectively hubby liked a lot.

  80. WOW I just made these and they are TO DIE FOR.

    I only used one banana because I wanted to make a small batch, so maybe if I make a big batch next time I’d make it 2 bananas, 2 eggs, 2 heaping tbps almond butter.

    These are honestly better than normal pancakes, and they don’t need any syrup because they are already so sweet from the bananas… oh and moist and flaky… be still, my heart.

  81. Used Coconut oil on medium heat and made a double batch. Our boys (6 and 9) chowed down! One covered them with apple sauce, and the other with warm blueberries. A welcome break to quiches, frittatas and the dreaded veggie scramble. Thanks for sharing!

  82. I am new to the Primal/paleo diet, so I’ve been looking for breakfast ideas to avoid grains (getting tired of omelettes). Just tried these and they are Good!! Crispy on the outside, creamy on the inside. I put a spoonful of applesauce on the side with a sprinkle of cinnamon, dipped each bite in the applesauce…really tasty! I might try adding some chopped pecans or walnuts next time. Thanks for the recipe.

  83. With 4 eggs to 2 bananas and a big glob of almond butter, these did great in a waffle iron.

  84. These are DELICIOUS! Served with a handful of fresh raspberries! Mark Sisson you are my hero this morning!!!

  85. Yum. Thanks for this. A couple tablespoons of chickpea flour make them easier to flip and more solid.

  86. I just attempted these and they were amazing! I only used 1 banana though. I think if I used 2 I’d double the almond butter and add another egg or egg white. Check out my attempt on 🙂

  87. I just made these this morning and would like to know what I did wrong…?! They tasted amazing but looked like regurgitated pancakes rather than then freshly cooked beauties above. I cooked them on low-med heat and as some others have noted, they took a very long time to cook… again, tasted amazing but looked kinda ugly ^_^

  88. I made a double batch and used my waffle griddle. Not as delicate to handle that way:)

  89. I just made a version of these, and they turned out just as I wanted.Light, fluffy, sweet and nutty. Delicious 😉

    3 eggs, separated
    1 large banana, chopped
    1 heaped tablespoon Hazelnut butter.
    unsalted grass-fed butter

    Whisk the egg whites until light and fluffy.
    In a separate bowl whisk together the egg yolks, chopped banana and hazelnut butter for about 1 minute until combined and slightly creamy.
    Gently fold in the egg whites to the banana mixture.
    Heat some butter in a frying pan. Once sizzling, drop in dessertspoonfuls of the batter and then turn the heat down slightly. Leave them alone for a minute or 2 – then shake the pan, and if the pancakes start to slide around, you can peek underneath to see if they are browned. start to flip them, be delicate when turning over, and don’t squish the top of the pancake or you will knock out all the air.
    Fry on the other side for another minute or 2, and they are ready to serve. No need for syrup or any additions, as the banana makes them nice and sweet.

    This recipe yielded about 15 blini-sized pancakes.

    Hope some of you enjoy this recipe 🙂

  90. For all those looking to try a lower carb option and are or would consider pumpkin – you should try this with butternut squash. So much tastier! Plus it doesn’t come from a can so no preservatives. What I do is take 1 butternut squash, cut it in half lengthwise, scoop out the seeds, wash it then put it cut side down on a baking sheet, prick it and roast at 400F for 45-65 mins (depends on size – until it’s soft). Discard the skin, mash or blend in a food processor and voila! It freezes super well so you’ll have squash for quite a few pancakes.

  91. I make these every morning but use a different ratio that I highly reccomend…

    4 eggs
    2 bananas (ripe)
    2 tablespoons almond butter (justins is the best)
    1 tablespoon of cinnamon
    1 tablespoon of vanilla

    use a handmixer and beat the eggs
    Add the rest of the ingredients and beat well

    Turn your heat on your stove just below medium.

    grease the pan.

    Heat and flip in about 1.5 minutes.

    they should be perfecto. The trick is cooking on low as heat as possible.

  92. If any of you live in the NW you can get fresh ground almond butter in the nutrition center at Fred Meyer (Kroger) it’s about $3.50 a pound

  93. These are scrumptious! Simply divine tasting.. yes a bit of a mess to make.. I think mine were a bit big, but I didn’t care too much how they looked. I added vanilla, a pinch of salt and baking powder to mine. I’m assuming baking powder isn’t off the paleo, but I’m not sure about that. I was just trying to mimic my regular pancake recipe and I think it worked… they came out pretty fluffy.


  94. Would this recipe work if I substituted almond butter for coconut oil instead?

  95. unfortunately these were a big fat fail for us. It seemed like it took ages for them to brown enough to where you could flip them, and when you did, even when careful, it just ended up a big pile of mush. tasty mush, but mush. i might try again if i ever were to buy some coconut or almond flour.

  96. New to the primal thing we found these hard to stomach i wouldn’t recomend them sorry. We resorted to a handful of berries for breakfast instead.

  97. I use 2 eggs, 1 banana (not too ripe), 1 tbs coconut flour, coconut oil, bacon , cinnamon to top

    Mash banana with fork
    Add eggs and mix
    Add coconut flour and mix further
    Melt coconut oil
    Fry bacon slices (1 usually use three)
    Lower heat
    Add egg/banana mixture
    Turn when ready under neath
    Bake other side
    Sprinkle some cinnamon on top

    The heartiness of the bacon and sweetness of the banana I find delicious.

    Also with this recipe I can make a large pancake (20-25 cm diam.) instead of smaller ones. To turn I use a plate which I put on top of the pancake in the pan, turn the pan up side down and then slide the pancake back into the pan..

    I eat it with my coffee with coconut oil, some honey and unsweetened whipping cream. Great start of the day.

    Since going Primal I lost 6 kg and I am now back to my wedding weight (25 years…) The thing I find is that I have more energy (especially in the morning which is a great advantage), but as I am not so hungry anymore I have to take care not to under eat. Anyone familiar with this feeling?

  98. I went through the comments and I hope mine doesn’t get lost, but these are way better as waffles!

    Nothing delicate about them. Cooked perfectly, no flipping and awesome flavor.

    So, next time you whip these up get out the old waffle iron and have at it. My kids prefer them to regular pancakes and waffles.

    Thank you for the great recipe, Mark!

  99. These sound delicious and as I have one banana left that is going to go bad soon, I am now having brinner tonight.

  100. I have tried a similar version using shredded coconut but without any coconut flour. They are very delicate indeed. I use a griddle with plenty of grass fed butter and the heat on the stove is set to “3”. I measure out a tablespoon of batter and can make 4 at a time. They don’t always bubble so I cook them about 2 minutes, tilt the griddle to check them. If they slide they are ready to turn, use a very thin spatula with a swift motion and they will remain in one piece and come out picture perfect.

  101. Newbie to paleo and am already sick of bacon of eggs every morning so I found these while searching for a decent and quick alternative. Wow! So delicious! I subbed the butter in the pan for a tsp of coconut oil. Amazing! Tastes like banana bread and filled me up very quickly. Thank you for this – saved me from a boring breakfast!

  102. Mark, I absolutely love these. I have these most mornings for breakfast. Hope that’s not a bad thing. I really enjoy a sweet type of breakfast and I can’t just eat eggs every day. I am a Zumba instructor an do an hour class 4 mornings a week and I find these are great to fuel my energy needs for the class. Other than these, I am pretty ,much sugar & grain free.

  103. Sorry that I’m late to teh game, but just wanted to share our name for these: bancakes.

    Great recipe, great treat, etc.

  104. Just finished making these! They are so delicious and much lighter than I expected. We had 3 bananas that needed eating up, so I used 2 eggs, 2 Tbs almond butter, several shakes of cinnamon and about a tsp of homemade vanilla extract. My hubby, who is a HUGE pancake fan, loved them! No syrup needed, just a pat of butter and they’re perfect. What a treat! 🙂

  105. I love this site!! I’m very new here, just discovered it, and am disappointed that people argue on EVERY site…. It just disappoints me, as I feel we need to all work together and have compassion for one another. Just couldn’t resist saying that ….. I would love to find a site that wasn’t so condemning of others. We never know what people are facing or what demons they are fighting. Mine are simple. I just want to fight arthritis, lose 20-30 lbs, while stopping pre-diabetes and feel great again, so I can play with my 3 yr. old granddaughter. 🙂 May God bless and keep you all safe & well!

  106. I love these. I make them for my kids who are just excited to be eating pancakes. It’s a great way to get eggs into them.

    I personally cannot touch bananas unfortunately… I have Adrenal Fatigue and Histamine Intolerance. But I love the smell of them as they cook and dream of the day I can go back to bananas. In the meantime I might use coconut flour but usually I stay away from baked goods and just go whole foods instead.

    Thanks for sharing. xx

  107. LOL! So many comments! Then I noticed that this was a post from 9 years ago!

    I use green bananas instead of ripe, then add a little stevia and vanilla. Increases my intake of resistant starch and gives the cakes more body than ripe ones do. That way I’m feeding my gut bugs while I’m feeding my lust for pancakes.

    I’ve tried many of your Saturday recipes and some have been keepers. If I could make one suggestion: instead of disclaimers, perhaps your editorial team/worker bees could include nutritional info at the bottom instead of saying “a little high in carbs, may not be suitable….”

    Most primal/keto cookbooks include nutritional info for each recipe so I’m surprised we’re not seeing it here at the heart of the primal/paleo/keto world. It isn’t hard to do and would be a great service. That way many of your readers would be able to look at the macros and decide instead of having to enter the ingredients into their food apps.

    Just a thought. Grok on!

  108. Hey, here it is late Sunday afternoon. Where in the heck is pur Love Link?!!?

  109. I make these all the time, so I thought I’d offer some tips/suggestions from experience:

    • I use the opposite ratio: 1 banana, 2 eggs. More substantive and a great way to make sure my kids get at least an egg in them.

    • If mixing by hand, mash the banana with a fork, and mix in the spices BEFORE adding the eggs.

    • I find a few shakes of salt a must to balance the banana flavor. I also always add a few shakes of cinnamon, a cap of vanilla, and a heaping spoonful of almond butter.

    • Because the pancakes have a thin, crepe-like texture, I’ve settled on a “dollar-pancake” size, which cook faster and are easier to flip. One banana and two eggs (with almond butter) in my Vitamix makes about 25 small pancakes.