Pillowy and golden brown, this easy Whole30 Banana Pancakes recipe keeps it simple and delicious.
Before the Whole30 police come after me….
Yes, I know that technically you’re not supposed to try to make food like pancakes on Whole30.
But you know what I say? Live a little!
Especially when living a little means enjoying a stack of fluffy pancakes. Plus, these pancakes are Whole30-friendly! You guys, I can’t even believe how easy these are. I’ve made Paleo banana pancakes with coconut flour and microwave peanut protein pancakes—both of which are a cinch. Well, these Whole30 banana pancakes are even easier.
If you’re like me, you’re always on the hunt for a delicious but easy and healthy breakfast recipe. And did you know that pancakes can totally be a healthy choice that also satisfies? It’s true! From whole-wheat blueberry pancakes with ricotta to vegan pancakes, I’ve made them all.
Today’s grain-free pancakes are sure to fit the bill for my Whole30 friends. Heck, even if you’re not on a strict Whole30 diet, these banana pancakes are delish. They’re loaded with protein, sweetened naturally (thanks, bananas!), and somehow stay perfectly fluffy. Dress them up with your favorite toppings and pour your caffeinated beverage of choice.
Whole30 and pancakes—”breaking” the rules
If you’ve delved into Whole30 like I have, then you already know what the diet says about recipes like pancakes. For the uninitiated, I’ll keep this brief: Whole30 guidelines essentially say that you can’t make any recipe that mimics triggering foods. And guess what? That definitely includes baked goods like muffins, waffles, and yes, pancakes.
Even if the ingredients used are Whole30 compliant, it’s still a no-no. Purists would argue that mimicking the look of non-Whole30 foods is a slippery slope. The next thing you know, you’re stuffing your face with donuts and ice cream. I get the sentiment.
But, you guys—sometimes you just want pancakes. And when you can whip them up with simple ingredients like eggs, bananas, and a little almond and coconut flour, what’s the harm? If you’re okay with bending the rules, splurge this weekend with a short stack. Or, wait until day 31. I won’t judge.
How do I store leftovers?
Let your pancakes cool, then refrigerate them in an airtight container. They’ll be good for up to 3 days. These pancakes freeze well, so feel free to make a double batch! However, I’d recommend stacking them between parchment paper so they don’t stick. Store them in a freezer-safe bag for up to 2 months.
Serving suggestions
Everyone knows that a pancake isn’t a pancake without some toppings! However, the first three suggestions are not strictly Whole30:
- Healthy Strawberry Chia Jam: Spread as much of this berry goodness over your stack of pancakes, and maybe a generous drizzle of your favorite nut butter, too! The recipe calls for honey or agave, so skip the sweetener if you’re on a strict Whole30 diet. If your strawberries are ripe, you should be able to get away with this omission.
- Strawberry Cheesecake Filling: I originally used this in a brownie recipe, but this filling would be perfection when slathered on these pancakes. Keep in mind, this topping is not Whole30 friendly. Enjoy this topping on day 31.
- Raspberry Coconut Cream: I snagged this from a delicious cake recipe of mine. Use it instead of whipped cream on these pancakes! Add some fresh raspberries, too of course. While Paleo-friendly, this topping isn’t exactly for Whole30 purists.
- Almond Butter Recipe: This Whole30-friendly topping consists of just two ingredients—almonds and salt. The results are delicious.
If you’d like to adhere more closely to the Whole30 diet, stick with simple toppings like nuts, unsweetened coconut yogurt, and fresh fruits. Add some sides too, like Air-Fryer Bacon and a Perfect Sunny-Side-Up Egg!
Ingredients
- 1 large banana
- 2 large eggs
- 1/2 cup almond flour
- 1 tablespoon packed coconut flour
- Pinch of salt
- Ghee
Instructions
- In a medium bowl, mash the banana.
- Add the eggs and whisk until combined.
- Stir in the flours and salt until well mixed.
- Heat a griddle on medium heat and melt the ghee.
- Spoon the batter onto the griddle. Keeping the portions small—you should get 4 small pancakes
- Cook until the bottom is golden brown, about 3-5 minutes. Flip and cook for another 4 minutes or so on the other side. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
These were no good sadly and they looked nothing like the picture. I can’t believe that others really gave this a 5 star rating. Every whole 30 recipe I have done this far has been amazing but this one I will not be doing again. Not fluffy in the least and very floury.
I’m sorry to hear this Kellie! Did you have any questions about the recipe? I’d love to help you if I can.
Do you have to add the coconut flour? Can I just use almond flour?
Hi Danielle, I would recommend to add the coconut flour for optimal results but if you really want to avoid it try adding 20 grams of almond flour. Hope it will work out for you, please do let me know!
I tried these this morning! I loved that they are fluffier than just bananas and eggs but I have a texture issue so the almond flour was too much for me. Thanks for the recipe though!
Thanks for reading and trying out our recipe!
This exceeded my expectations! And my toddlers didn’t even know the difference! Thank you!!
I am SO glad to read this 🙂
These are a great substitute when you’re craving “bread”. What topping are you showing? Nut butter?
Hey Gina, yes I used almond butter. Enjoy!
This was delicious. I was too lazy to add the coconut flour :). But I did add some chia seeds and cacao nibs and they turned out delicious.
Nice! Great substitutes. Thanks for reading.
I really liked these! They were not so much like a pancake for us…but I told my kids they were “banana biscuits” and they ate them up. VERY filling. It was lovely to share a special breakfast with our little ones, even if it does mean we’re like, total whole30 cheaters 😂
Thank you!
So glad yo hear you loved this recipe. Thanks for reading!
I thought they came out great. I added alcohol-free vanilla and some baking powder to give the pancakes some lift. They were amazing spread with date paste and melted ghee.
So glad to hear! Thanks for following.
I don’t understand the negative reviews on these. I made them while on Whole 30 and continue to make them! Now, I substitute the coconut flour and part of the almond flour with some protein powder for a higher protein content. These are amazingly satisfying and turn out beautifully every time. Great recipe! Thanks!
Thank you very much Jodi!