GAPS Banana Pancakes - Paleo, Whole30 Recipe
Start your morning right with these fluffy GAPS Banana Pancakes—made with just a handful of wholesome ingredients and no added sugar! Perfect for anyone following the GAPS Diet, Paleo, or Whole30 lifestyle, these grain-free, gluten-free pancakes are naturally sweet, kid-approved, and incredibly easy to make. Whether you're looking for a nourishing breakfast, toddler-friendly finger food, or a satisfying post-workout snack, this banana pancake recipe has you covered. A must-try for health-conscious families!
Equipment
- unbleached parchment paper
- immersion blender
- mixing bowl
- 9x13 oven
- 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).
- Add melted butter or healthy fat and any optional ingredients (honey, vanilla, cinnamon) and blend until incorporated.
- Pour batter into a parchment paper lined 9x13 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
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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 9x13 pan or grease the pan well with a healthy fat.