I’ll tell you what..Paleo Banana Bread Pancakes is some seriously exciting stuff for a Tuesday morning.
You babes know my endless love for all things banana bread, pancakes and my latest paleo craze, so I am super excited to share these pancakes with you.
We basically hit the trifecta…
My Mom used to always make me whole wheat banana pancakes with chocolate chips on weekends when I was growing up. They were absolutely amazing and my favorite thing to eat, but I never felt “good” after. I felt bloated, uncomfortably full and somewhat tired afterwards. Probably due to that “carb coma” we all get after eating too many carbs and not enough fiber or protein.
These Paleo Banana Bread Pancakes couldn’t be more perfect to satisfy that sweet pancake stack we all crave.
Made with no regular flour or refined sugar, these pancakes are filled with that banana and chocolatey flavor in every bite.
Plus they are made with ONE bananas whose company’s culture really stood out to me.
ONE Banana has a mission to be a better banana company. They want to make a difference in the world through people, because they believe in people. They have made it their mission to define themselves that no matter what the business is, it all comes down to one thing, people. ONE Banana believes that people are essential in everything we do and say so we should put them first. “Create change for the better, ONE banana, ONE person at a time.”
It is so amazing and admirable to see companies like this in the industry.
In addition to bananas, you will also need these essentials:
[bctt tweet=”Paleo Banana Bread Pancakes made with less than 8 ingredients!”]
Paleo Banana Bread Pancakes
- 1 ripe banana, mashed
- 1 + 3/4 cup almond flour
- 2 eggs
- 3/4 cup unsweetened almond milk
- 1/4 teaspoon baking soda (or baking powder if not paleo)
- Sprinkle of cinnamon
- Mix in's: 1/4 cup pecans & chocolate chips
- Grease pan of choice (I used a medium pan) with a little coconut oil
- Whisk together, mash banana, eggs and milk in medium/large bowl
- Add almond flour, cinnamon and baking soda and mix well
- Fold in pecans & chocolate chips
- Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
- Using tablespoon pour batter onto pan (about 2- tablespoons per pancake)
- Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
- Serve immediately with maple syrup or toppings of your choice
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