Paleo Pancakes

Who doesn’t love pancakes!? 

Were these ever or are they currently an “off-limits” food for you? They definitely used to be one of mine.

I labeled them as “bad” and beat up on myself when I “fell off the wagon” and ended up ordering them when I was out to eat. 

Side-note, indulging in something “bad” every once in a while, does not make YOU a bad person. Food does not have morality. You have farrrrr more going on for yourself than equating self-worth with perfect food choices. 

But guys, that’s not to say that I don’t look for a healthier spin on old favorites! Regular diner-style pancakes make me feel sluggish and swollen. It’s just not worth it to me to feel that way. I like feeling nourished, clear-headed and energized- so I eat the foods that make me feel that way!

And who would have thought- THESE pancakes make me feel AMAZING

Yes, I eat pancakes on a weekly basis. 

Probably because they’re made with real-food not just white flour, sugar, sugar…oh and did I mention sugar? 

Sugar causes cravings, inflammation and is often the root of weight gain. Yikes. 

This recipe only takes 3 things…banana, coconut flour and eggs- that’s IT. Super simple and they turn out perfect every single time!

They’re dairy-free, gluten-free & grain-free and a perfect blend between protein, healthy fat and healthy carbs. The trifecta for balanced blood sugar, hormones and to keep you FULL & HAPPY.

Another thing I love about these pancakes is that they can be prepped ahead of time and stored in the fridge for a busy week ahead. YAY!

So give them a try and let me know if you’re loving them as much as I am :)

Paleo Pancakes 

dairy-free, gluten-free, paleo

makes 3 medium/large pancakes


  • 2 eggs (preferably pasture-raised by Vital Farms)
  • 1 banana 
  • 1 tbsp. coconut flour
  • 1/2 tsp. ground cinnamon (optional)
  • dash of sea salt (optional)


  • In a medium sized bowl, mash the banana with a fork
  • Add the 2 eggs and whisk them together well with the banana
  • Add the coconut flour, cinnamon and sea salt (if using) and whisk everything together well
  • Heat a pan to medium heat and spray with coconut oil spray or add 1/2 tbsp. coconut oil to the pain so that it is well covered with oil, otherwise the pancakes will stick so add more not less
  • Using a 1/4 cup measuring cup, add the batter to the pan (depending on the size of your pan, you may need to do this one pancake at a time)
  • Take the back of a spoon and spread the pancake batter out to enlarge/thin out the pancake a bit, since the batter is quite thick when poured
  • Once the batter begins to bubble, flip the pancake (about 3 minutes) and cook on the other side (about 1 1/2 - 2 minutes)

Enjoy with ghee, coconut oil, nut butter or any other topping of your choice!

I also love eating mine cold straight out of the fridge :)