Banana Pancakes

Let me start by saying I love breakfast, and I have no shame in admitting that I’ve eaten breakfast food for every meal of my day on more than one occasion. My go-to favorite is eggs over medium paired with bacon and avocado—but sometimes it’s fun to be a little indulgent. Sometimes you just need pancakes.

When choosing your banana you can go one of two ways. A ripe banana will make your pancakes sweeter and higher in natural sugar. A green banana will make your pancakes less sweet and will be packed full of gut-healthy resistant starches. Choose according to your dietary needs and/or weight loss goals.

These pancakes are featured in the book Paleo Girl.


  • 1 banana
  • 2 eggs
  • A pinch of cinnamon
  • A splash of vanilla
  • Ghee or butter, for cooking and topping


  1. Add banana, eggs, cinnamon, and vanilla to a medium bowl and mash together.
  2. Grease skillet with butter and turn on the stove to medium heat.
  3. Pour batter into skillet to make a three- to four-inch wide pancake.
  4. Cook until lightly browned on one side, then carefully flip the pancake.
  5. Continue cooking until pancake is cooked throughout.
  6. Repeat until batter is gone; re-greasing skillet between each batch of pancakes.

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