Delicious 2 Ingredient Paleo Pancakes
Recipe type: Breakfast
  • 3 eggs
  • 2 unripe bananas with some green color (the mushier and ripe the banana, the mushier your pancakes. They won't set up well)
  • Anything else is optional. This is what I add, and it's super delicious!
  • ½ cup fresh or frozen berries
  • ⅓ cup nut butter (or peanut butter)
  • 3 teaspoons coconut butter
  • 1 teaspoon pumpkin pie spice or cinnamon
  • To oil the pan because you don't want pancakes that stick: 2 teaspoons coconut oil/coconut butter
  1. Oil your pan with coconut oil and set to med-high.
  2. Blend all ingredient, the food processor works very well!
  3. Pour your batter onto a very hot griddle.
  4. The key is to make them a little smaller so your can flip them well.
  5. When you see bubbles on the top of the pancake, it is really to flip
  6. Cook up all the batter.
  7. I add lots of grass fed butter and grade B maple syrup.
These can be frozen to eat later. Let the pancakes cool down, simply place in ziplock and store in freezer for up to 10 months. Place them on an oiled skillet with coconut oil to reheat or pop into toaster.
Recipe by Melissa Malinowski, ND at