Whole30 Banana Pancakes are a simple two-ingredient-style breakfast made with ripe banana and eggs, creating a soft, tender pancake-like breakfast with natural banana sweetness. Cinnamon and vanilla add warmth without requiring added sugar, grains, or dairy.
One important note: the current Whole30 rules specifically allow an egg-and-banana “pancake” as an exception to the updated Pancake Rule, while pancakes made with alternative flours remain excluded during the 30-day elimination. This version therefore keeps the recipe flour-free and uses only compatible whole-food ingredients.
Recipe at a Glance
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Additional Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 small pancakes
- Servings: 2
- Difficulty: Easy
What Makes This Recipe Work
- Ripe banana provides natural sweetness and moisture, giving the pancakes their characteristic soft texture without added sugar.
- Eggs provide structure, helping the banana mixture set in the skillet and hold together when flipped.
- Keeping the batter flour-free preserves the simple ingredient profile, with no alternative flour needed.
- Small pancakes are easier to flip, as the banana-rich batter is softer than conventional pancake batter.
- Moderate heat prevents scorching, as the natural sugars in ripe bananas brown quickly.
Tools for This Recipe
- Medium mixing bowl
- Fork
- 8- to 10-inch nonstick skillet
- Small spatula
- 1/4-cup measuring cup or small scoop
Ingredient Notes
- ■ Ripe bananas: Use bananas with plenty of brown spots for the softest texture.
- ■ Eggs: No reliable egg-free substitute for this recipe.
- ■ Cinnamon: Optional for flavor; can be omitted if desired.
- ■ Vanilla extract: Adds depth; compatible with Whole30 rules.
- ■ Coconut or avocado oil: Suitable cooking fats; ghee is also an option.
Step-by-Step Method
- Mash the bananas. Place the peeled bananas in a medium bowl and mash with a fork until mostly smooth. A few small banana pieces are fine, but avoid leaving large chunks.
- Add the eggs and flavorings. Add the eggs, cinnamon, and vanilla. Whisk with the fork until the mixture is evenly combined. The batter will be loose and more fluid than traditional pancake batter.
- Rest the batter. Let the mixture stand for 5 minutes. This gives the banana and egg mixture a chance to settle and makes the batter slightly easier to portion.
- Heat the skillet. Place an 8- to 10-inch nonstick skillet over medium-low heat. Add the coconut oil or avocado oil and spread it across the cooking surface. The pan should be hot but not smoking.
- Cook small pancakes. Pour about 1/4 cup (60 ml) batter into the skillet for each pancake. Cook 2 to 3 pancakes at a time, leaving space between them.
- Cook the first side. Cook for about 2 to 3 minutes, until the edges look set and the underside is golden brown.
- Flip carefully. Slide a small spatula completely underneath the pancake and turn it gently. If the pancake feels too loose to flip, cook for another 20 to 30 seconds before trying again.
- Finish cooking. Cook the second side for about 1 to 2 minutes, until golden brown and fully set. The center should no longer look wet or glossy.
- Repeat and serve. Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm.
Make-Ahead and Storage Notes
- For best texture, serve the pancakes immediately after cooking.
- Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days.
- To freeze, cool pancakes completely and arrange in a single layer until firm, then transfer to a freezer-safe bag or container for up to 1 month.
FAQ
Are these Whole30 Banana Pancakes actually allowed during Whole30?
Yes, the current Whole30 rules allow a simple egg-and-banana “pancake” because it contains no alternative flour.
Can I add almond flour or coconut flour?
No, if you are following the Whole30 elimination rules, as alternative flours are excluded.
Why are my banana pancakes difficult to flip?
The batter is softer than traditional pancake batter. Make smaller pancakes and ensure the edges are set before flipping.
Can I make these pancakes without cinnamon?
Yes, cinnamon is optional and can be omitted without changing the basic structure of the recipe.
Can I use a different cooking oil?
Yes, coconut oil, avocado oil, or another compatible cooking fat can be used, ensuring they contain only Whole30-compatible ingredients.
Ingredients
Method
Method
- Place the peeled bananas in a medium bowl and mash with a fork until mostly smooth. A few small banana pieces are fine, but avoid leaving large chunks.
- Add the eggs, cinnamon, and vanilla: Whisk with the fork until the mixture is evenly combined. The batter will be loose and more fluid than traditional pancake batter.
- Let the mixture stand for 5 minutes. This gives the banana and egg mixture a chance to settle and makes the batter slightly easier to portion.
- Place an 8- to 10-inch nonstick skillet over medium-low heat. Add the coconut oil or avocado oil and spread it across the cooking surface. The pan should be hot but not smoking.
- Pour about 1/4 cup (60 ml) batter into the skillet for each pancake. Cook 2 to 3 pancakes at a time, leaving space between them. Keep each pancake relatively small so it is easier to flip.
- Cook for about 2 to 3 minutes, until the edges look set and the underside is golden brown. The surface may remain slightly soft compared with a conventional flour-based pancake.
- Slide a small spatula completely underneath the pancake and turn it gently. If the pancake feels too loose to flip, cook for another 20 to 30 seconds before trying again.
- Cook the second side for about 1 to 2 minutes, until golden brown and fully set. The center should no longer look wet or glossy.
- Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm.
