It’s incredible that this recipe has not been immortalized on my blog yet. I mean, you can just type “paleo pancake” into any search engine and you will likely come across this EXACT recipe. These are definitely not original nor a culinary feat. BUT… they are perfect. They work every time. Which is important when you can get lost in a pinterest board of 100 different paleo pancakes recipes. I’ve been making these for myself and guests for the past 5 years and they are loved each time.

The recipe is really simple which means you can customize depending on your pantry and your kitchen.

For example:

At my family’s mountain cabin (with no electricity) I make these by hand, mashing the bananas and mixing the ingredients with a fork.

At home I blend in my blender for a smooth, round pancake every time.

If I have crunchy almond butter, creamy almond butter, peanut butter, sunflower seed butter, or any other number of nut butters, I will use it. My favorite is smooth raw almond butter though. From a nutritional perspective, I feel like using raw nuts before cooking results in less oxidative damage to the nut oils. If you use roasted nut butter, you are reheating a substance that has already been heated… not the best thing for the delicate nut oils (and ultimately your cells).

3 Ingredient Paleo Pancakes

2 bananas
2 eggs
1/4 c. raw almond butter (or another nut butter of your choice)

optional : pinch of salt if nut butter isn’t salted

1. Heat skillet or griddle pan with coconut oil, butter, or ghee.
2. In a blender (or mash by hand) combine eggs, bananas, and nut butter.
3. Pour onto hot skillet in small discs and flip when batter begins to bubble.
4. Serve with honey, jam, maple syrup, or fruit.