GAPS Banana Pancakes – Paleo, Whole30
These 3 ingredient grain-free, sugar-free GAPS banana pancakes “fill in the cracks” and are a perfect baby food or snack for kids. Bake in the oven to save time! Rarely do I fry pancakes, as baking in the oven saves so much time and helps cook the batter evenly on both sides. These banana pancakes are one of our go-to spring and summer recipes when pastured eggs are numerous. I love how much protein and healthy fat are in this recipe, and our children can easily eat a 9×13 pan of these for a meal or snacks.
Paleo Banana Pancakes
Whether you are following the healing protocol of GAPS, Whole30, Paleo, or just looking for cleaner recipes, this 3 ingredient pancake batter will check many boxes! Check out our other oven baked gaps intro pumpkin pancakes and paleo pancake recipe for variety, too.
How to Make GAPS Banana Pancakes In The Oven
When eating for healing on the GAPS diet, meal planning and cooking ahead are very important for success. I am all about simplifying our home systems to save time, especially in the kitchen! These pancakes cook super nicely in the oven, so I do not take the time to stand over the frying pan. I also tend to burn or ruin tedious recipes, so we keep things simple around here. These pancakes also freeze and reheat well, so we will sometimes double the recipe. Cut the pancakes to size, freeze, and pop one in the toaster to re-heat as needed.
GAPS Banana Pancakes – Paleo, Whole30 Recipe
Equipment
- unbleached parchment paper
- immersion blender
- mixing bowl
- 9×13 oven and freezer safe glass pan
Ingredients
- 12 pcs eggs (preferably pastured)
- 4 pcs bananas (medium sized)
- 1/2 cup healthy fat (butter, coconut oil, grass-fed lard, avocado oil, palm oil, ghee, duck fat, etc.) + extra for frying or greasing oven pan
- 1/4 cup honey (optional)
- 2 tspn cinnamon
- 1 tspn real vanilla extract
Instructions
- Add 4 bananas and 12 eggs to a mixing bowl.
- Blend eggs and bananas with an immersion blender (or blend in blender).
- Pour batter into a parchment paper lined 9×13 pan or grease the pan well with a healthy fat.
- Bake at 350 degrees for about 20 minutes, or until pancakes are golden brown on top and bottom.
- If frying, add generous amount of fat to a frying pan. Pour half dollar sized circles into the hot fat. Flip when browned. Cook until both sides are golden brown and batter is solid in the middle of the pancake.
Notes
Recipe Notes
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- The base of this recipe can be just egg and banana (omitting fat and seasonings). Our children enjoy this recipe most when it is made with butter, vanilla, and cinnamon.
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- Adding a neutral flavored fat or coconut oil will make this recipe taste better (see recommendations above).
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- This batter will be quite runny. Use an immersion blender or standing blender to create a smooth batter. Mashing bananas with a fork and whisking eggs will work as well but the batter may not be as smooth.
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- I find it much easier and a time saver to bake these in the oven. Simply pour the batter into a parchment paper lined 9×13 pan or grease the pan well with a healthy fat.
I hope your family enjoys these simple, healthy and delicious, 3 ingredient GAPS banana pancakes as much as our family does! Please let me know your feedback and favorite recipe variations in the comments.
Resources
Posts
How to Make GAPS Diet Pancakes in the Oven
Paleo Pancake Recipe – Gluten, Dairy, and Sugar-Free
What is the GAPS Diet – An Easier Explanation
5 Home Systems That Simplify and Reduce Overwhelm
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- coconut oil
- grass-fed lard
- avocado oil
- palm oil
- ghee
- duck fat
- raw honey
- cinnamon
- real vanilla extract
- unbleached parchment paper
- 9×13 oven and freezer safe glass pan
- immersion blender
- mixing bowl
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