4 Ingredient Paleo Pancakes Recipe

This recipe combines almond flour, ripe banana, eggs, baking powder, and optional vanilla extract into a smooth batter blended to ensure even mixing. Cooking in a non-stick pan over medium heat with a bit of coconut oil produces pancakes that brown nicely and hold together well without gluten.

The almond flour provides a moist crumb with a slight nuttiness, while ripe banana adds natural sweetness and moisture. Baking powder gives lift and lightness. The pancakes cook for a few minutes on each side until edges are firm and pancakes are cooked through.

Served with sugar-free maple syrup and fresh fruits, these pancakes offer a satisfying, paleo-friendly alternative to traditional flapjacks. Leftovers can be refrigerated for quick reheating and consumption within two days.