*******Update 2/20/15: all of my amazing Whole30 readers have come out of the woodwork to inform me that this recipe is apparently NOT Whole30 compliant. From my understanding– the ingredients ARE all compliant, but put together as pancakes they are not. Also, for clarification purposes: I like to add the strawberries, whipped cream, and syrup as a PERSONAL PREFERENCE (I am NOT eating Whole30… obviously). I am not suggesting that these toppings are Whole30 compliant.*******
I’ve said it before, and I’m saying it again: I will never post a “diet” recipe on this site unless it absolutely, undeniably tastes good enough to be a dessert! When you see something healthy on here, you can rest assured that it TASTES GOOD. Always.
These pancakes are gluten free, dairy free, whole 30 compliant, and super duper good for you all the way around. Annnnnnnnnnd they’re delicious.
I found this recipe about a year ago on a healthy-eats Instagram account that I loved (sadly, it’s gone now). I made a lot of the recipes from the account, and they were yummy 100% of the time, which is why I trusted her recipe for these banana pancakes as soon as I saw them posted.
These pancakes are the fluffiest and most flavorful (as in– they don’t taste like banana + egg) banana pancakes I’ve ever tried.
Of course, when I say “banana pancakes” and “ever tried,” it’s important to clarify that I mean within the clean eating/Whole30 spectrum of foods and recipes. It’s a given that banana pancake recipes that use flour and oil are going to yield a softer, more bread-like pancake. But within these super healthy parameters… these are the BEST.
I credit the almond butter. It definitely improves the texture by a million percent and keeps these pancakes from that typical rubbery, egg-y feel most banana pancakes have. Plus, it adds a great flavor (something besides just banana).
It’s really critical to this recipe that you don’t blend or process the ingredients together. The “smushing” and “mashing” and leaving chunks is crucial to achieving a little bit of fluff. And be sure to follow the recipe in order! Trust me, I’m all about just tossing everything in a bowl and mixing. But in this case, it’s helpful to add the ingredients in a certain order.
That’s not to say these are complicated or take a long time to make though. In fact, it’s just the opposite! This recipe comes together in less than a few minutes and is as simple as mushing up a banana with a fork. Literally. And it’s a perfect serving size for one (or, if you’re like us, one + a toddler with a little bacon on the side).
I like these best served with maple syrup, strawberries, and a little whipped cream. And if I’m feeling extra hungry, I’ll add a little more almond butter to the stack.
- 1 medium-large ripe, spotted banana
- 1 egg
- 1 heaping spoonful almond butter
- a pinch of baking soda
- a pinch of cinnamon
- a splash of vanilla
Preheat an electric* griddle to medium heat.
In a medium bowl, mash the banana until mostly smooth (some chunks are okay). Whisk in the egg using the fork until egg is incorporated.
Mix in the almond butter, baking soda, cinnamon, and vanilla using the fork. Leaving some "chunks" of almond butter makes these really yummy.
Lightly spray the griddle with a non-stick spray. Spoon 2 tablespoons of batter onto the griddle for each pancake. Allow the pancake to cook for 3-5 minutes until slightly puffy with dry-looking edges. Use a large spatula to flip the pancakes and cook for a minute or two more.
Remove from griddle and serve immediately. I don't recommend storing leftovers.
*An electric griddle is really desirable for these pancakes. The even cooking an electric griddle can achieve (plus the non-stick surface) really helps in keeping the pancakes from sticking to a pan. If you don't have an electric griddle, you can use a non-stick pan on low-medium heat on the stove. If you don't have a non-stick pan, be sure to grease your pan really well and be prepared for some sticking.