So before I even start my typical blog post rant, I will just refresh your memory on why I am posting this recipe. Yesterday on my Facebook Page I posted a picture of bacon cooked inside of pancakes and it was amazing, and you all asked for the recipe. You can see the picture HERE. So are you hungry now? This is the recipe I used to make that. So I cooked my bacon like I traditionally do, in the oven until it comes out nice and crispy which is PERFECT. I then took the cooked bacon, placed it in the skillet and poured this amazing pancake batter over the top until I had, wait for it……….. Perfect Paleo Pancakes with bacon inside. Your welcome for changing your life.
By all means feel free to experiment with this recipe. This is the perfect base to let your imagination run wild. You can add some pumpkin puree and pumpkin pie spice for a fall like flavor or even some cocoa powder to make some chocolate pancakes, YUMMY. Change up the nut butters and use maybe one of my Pumpkin Nut Butters to spice up the flavors and keep the creativity going. I love reading your comments about how creative you all get so please keep sharing. It inspires me to keep getting crazy in the kitchen and trying to deliver you the best recipes I can.
If you are still reading, I just want you to know I appreciate you sticking around. I truly appreciate every comment, suggestion, like, tweet, share etc. They make me all warm and fuzzy inside and I love the support. I will always keep posting recipes for free for you to enjoy, I just ask that you continue to share my page with your friends, family, loved ones, or even strangers as every visit helps. I hope I can continue to fill your bellies with delicious food as it truly is my passion. If you make this one, please leave me a comment and let me know your thoughts.
- 3 bananas
- 3 eggs
- 1/2 cup nut butter, I prefer almond butter
- 2 teaspoons cinnamon
- Preheat a skillet to 350 degrees fahrenheit
- Combine all of your ingredients in your blendtec, blender, or food processor and mix well until you have a batter
- Grease your skillet with coconut oil and pour your batter making 3-4 inch pancakes
- Cook 2-3 minutes per side and then flip for 2-3 minutes
- Serve topped with some grass-fed butter or topping of your choice
- Enjoy
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I realize that this is the silliest question and maybe it relates to the mushy question someone else had. I tried making these about a month ago and had an awful hard time flipping them without them either sticking to the turner or them breaking all apart on me. How can I get them to turn like those inflammatory pancakes that people make (very easy)?
Nicole patience is the key to these, you have to let them cook on one side longer than you think they need to and can also only be a few inches across, not large
Tried making these and they turn out mushy. What can I do to prevent that without just burning them?
Turn the heat down and cook them slower
Do you think the batter will keep overnight if I mix it and put it into tupperware containers for the morning? Or should I just go ahead and make them at night and put the pancakes in the fridge?
Both will work, I prefer making the pancakes in advance
I have some questions re: the bananas called for in your pancakes recipe. 1) What size of bananas do you use (small, medium or large)? 2) What degree of ripeness should they be? Do they need to be very ripe, black skinned bananas? TIA
Medium and just regular yellow unless you want them sweeter than use darker bananas
Thank you, George! I have not had pancakes since I went wheat-free last fall. These look yummy and very easy to make. I bought my first jar of creamy almond butter yesterday so I am eager to make these for my daughter and me in the near future. Pancakes used to be our weekend treat so we’ve missed that special breakfast for a really long time now.
Oh make sure you try the waffles too
Seriously. Your recipes keep me up at night. Or maybe it’s the thought of you…in my kitchen….making your recipes that keeps me up. Nevermind my personal fantasies, haha. These were great! Made them today, with a few changes. I used about 1/2 cup pumpkin for the bananas, added a little maple syrup, vanilla extract, and pumpkin pie spice. Used my ebelskiver pan (love that thing) and put some apple butter in the middle of some of them. YUM! And yes, it’s 80 degrees out here, but pumpkin is my weakness. Your pumpkin butter is next on my list to try.
OMG you just made me laugh out loud. Thank you so much
This is my first week eating paleo and I’m over eggs for breakfast! These look super easy to make – only problem is that I hate bananas. (Weird, I know.) Do they taste like banana? Also, what’s your take on pure maple syrup grade B? Can it be used in moderation?
Thank you so much for all of the great recipes. Your website has made my sister-in-law and my transition to paleo much easier and given us much more hope of surviving our 30 day challenge!
It does mildly taste like bananas and yes you can eat it in moderation