Hungry Haley

it's more than food

3-Ingredient Banana Pancakes (Vegan, GF, Paleo)

GF, Freezer-friendly, Grain-Free, Meal-prep, Pancakes, VeganHaley Hansen2 Comments

I strayed from my somewhat rawtil4 habit to attempt a re-do of those Pinterest-famous Paleo pancakes that only use an egg and a ripe banana. I felt like I cheated on my nice cream...

Sorry, nice cream, but these pancakes are SO WORTH IT. These are so far from those flat, bland-tasting "pancakes" it's insane. Look, they're actually fluffy and flavorful like they should be!

No other homemade, vegan pancake will ever compare to these. Heck, my own homemade pancakes have never turned out this well, especially without any flour. They're always either flat or they fall apart as soon as I try to flip them, which by the way is one of the biggest breakfast-letdowns ever. 

Yeah, well, not these babies. I timidly slid the spatula as far as I could underneath the first cake and cringed with eyes shut as I flipped it over. Peeking out of my right eye, I saw that not only was the pancake fully intact, but it was golden brown and crispy and... 

It was that. 

I'm sorry, nice cream, for cheating on you. But there weren't any frozen bananas and when pancakes call, you gotta' answer. You understand, right? :) 

Makes 1 stack 

2 ripe bananas*
2 tbsp. coconut flour
1 tbsp. ground flax seeds
2 tbsp. water
1/2 tsp. cinnamon
1/2-1 tsp. vanilla extract
A pinch of nutmeg and sea salt
PB2 or peanut butter, for topping
Maple syrup, for topping
Coconut oil, for the pan
Optional: cacao nibs or dairy-free chocolate chips, raisins, oats, nuts

  1. Start by stirring the ground flax seeds and water together to make a flax "egg" and set aside to thicken. 
  2. Mash the bananas and vanilla in a medium-size bowl until the lumps are gone. Set aside.
  3. In a smaller bowl, combine the coconut flour, spices, and sea salt. Add in the mashed bananas and flax "egg" and stir until everything is mixed well. It will be thick - it's supposed to be! Now is the time to add in any additional treats like cacao nibs, chocolate chips, etc. 
  4. Heat a large nonstick skillet over medium heat and coat with coconut oil (I try to use as little as possible). Scoop spoonfuls of the batter onto the pan and cook about three minutes on each side, or until they turn dark golden/brown. 
  5. Serve with PB2, maple syrup, agave, peanut butter, or whatever you like! :) 

* if you don't have super spotty bananas (those work the best), just chop one up and pop it in the microwave for about a minute. It will soften and taste a little sweeter :)