Deliciously Healthy Paleo Pancakes With Banana and Walnuts Recipe -
Deliciously Healthy Paleo Pancakes With Banana and Walnuts Recipe
  • READY IN 25 mins

Deliciously Healthy Paleo Pancakes With Banana and Walnuts

Recipe by  

"My smallest loves pancakes but I hated to constantly make him those enriched flour and unhealthy pancakes. So as I entered my journey into paleo I discovered these absolutely heavenly pancakes and have modified the recipe to make them even more perfect. Now I don't have to feel like a bad mom when I make him his favorite almost everyday."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
  2. Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
  3. Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.
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  • Cook's Notes:
  • I prefer to use all organic ingredients and I would recommend you give it a try. It makes a huge difference in taste and your health. Don't be afraid to modify by using different spices or nuts. Try also blueberries.
  • You can also mix batter in a blender or food processor.

Reviews More Reviews

Feb 08, 2014

These were tasty with fresh strawberries this morning. Blended ours in a food processor, used pecans, hemp hearts, added an extra egg and a heaping tbsp. of almond butter so I could omit the coconut oil. Lower heat for longer definitely seems to make all of difference.

Feb 05, 2014

These were yummy. Since I was out of walnuts, I used cashews instead of walnuts and just added to blender while mixing. Needs to cook a little longer on lower heat as I use cast iron. I will definitely make again.


11 Ratings

Jan 20, 2014

Great recipe! The taste is really good. My husband is a diabetic and pancakes made with flour and sugar is not something he can eat. Great alternative.

Apr 15, 2014

Loved this recipe! Was skeptical at first, but they were so tasty and sweetened themselves from the banana alone! My two girls (8) LOVED them. Even my husband loved them and he can be difficult when it comes to "healthy" eating! I agree with the others who have said that cooking on a lower heat setting for longer, really helps. I also found that if I made the pancakes a bit smaller, they held together better, as the larger pancakes would sometimes take longer in the center and then the edges would get a little crispy/dark (from the eggs frying.) Either way, will be working on this again to perfect my technique! Thanks for the share!

May 03, 2014

I really liked this recipe! They are easier to flip if they are small :) thanks for sharing!

Dec 27, 2013

The flavor is good. These are like a cross between crepes and pancakes. They are more difficult to cook because they fall apart easily. They would be very good served like a crepe with fresh fruit on top. A very good paleo recipe.

Oct 05, 2014

This recipe is great! I was looking for a paleo version for myself but my two toddlers and hubby love it too. It has no sugars which I am conscious of when cooking/baking for my kids. The only changes I made were to cut back a bit on the vanilla extract. I thought it was too much for my taste the first time I made it. I also add a few tablespoons of almond meal. I followed a tip from another reviewer to make them small so they're easier to flip. Also, cook them for longer than regular pancakes. It's in our regular rotation now.

Sep 21, 2014

These are awesome! I added both the cinnamon and walnuts to the batter. Turned out great!


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 185 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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