Food · Paleo · Recipes

The PERFECT Paleo pancakes!

Growing up in England, I always watched the Disney Channel and envied the American kids who got amazing looking food – snacks, junk food, and breakfast! To me, as a kid, breakfast was always plain cereal with milk. I used to feel hard done by, because the most exciting it would get was when my mum would buy crunchy nut cornflakes, instead of plain, and she’d never allow us to have chocolate cereals like some of my friends had. However, watching American TV showed me that breakfast could be considered the best meal of the day, with bacon and sugar and chocolate and, best of all, thick and fluffy pancakes drenched in lakes of syrup.

I still have never had true ‘American pancakes’ so I’m not even going to pretend that these Paleo versions are anything like the real thing – but they’re pretty tasty in their own right. They show me I was wrong to relegate breakfast to the back of my mind, as an unnecessary add-on onto my day that just made me get out of bed earlier than needed.

I have a sweet tooth, so I often make these pancakes for lunch or for dinner – especially after a particularly tough workout to refuel. They are simple, only requiring a couple of ingredients, and infinitely customizable! Prep time is short, especially if you have a hand blender, and any toppings you choose can be prepped whilst the individual pancakes are cooking. Toppings can be whatever you’d like them to be: almond butter, chocolate, fruit, protein sauce, coconut yoghurt… the list is endless.

If you follow me on Instagram, you’ll see that I make these at least twice a week, and I don’t think I’ve ever repeated the same combination of toppings – either because I cycle through different nut butters, protein powders, or different types of fruit. Check out my photos for more inspiration!

3-ingredient Banana Pancakes (serves 1)


1 banana

2 eggs

24g powdered almond butter or PB2 (NOT Paleo) or protein powder

Any toppings


  • Preheat a non-stick pan over a medium heat.
  • Chop the banana, and add to a bowl with the two eggs and the powdered almond butter.
  • Blend with an immersion blender until smooth (make sure to scrape down the sides for escaping scraps of powder!)
  • Pour a third of the batter into the prepared pan, and cook for 4 mins or until large bubbles appear.
  • Loosen the edges and flip, cooking the underside of the pancake for a further 2 mins.
  • Repeat twice more with the remaining batter, keeping the cooked pancakes covered to keep warm.
  • Serve topped with fruit, almond butter, a protein powder sauce, or anything else that takes your fancy!

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