These 5 Ingredient Pancakes are healthy, easy to prepare and so delicious! Soft, moist, sugar-free pancakes that you make in your blender.
If you’re looking for a quick and easy pancake that’s free of grains and sugar then this recipe’s for you! These pancakes take about 30 seconds to whip up (literally, using a blender) and call for healthy, wholesome ingredients such as organic eggs and ripe bananas!
Paleo Pancakes are born
These pancakes came about from a new client I’m cooking for. We’re doing a diet overhaul for him, eliminating all processed and highly refined foods. He’s also trying to reduce grains which is what makes these pancakes a great breakfast option. These pancakes are grain free!
Looking for something to do with your overripe bananas? Make pancakes!!
Throwing away food is one of my biggest pet peeves, which is another reason why I absolutely love these pancakes. Next time you find yourself with overripe bananas, you know the ones sitting on your kitchen counter about a week too long, whip up a batch of these pancakes!
I’ve found 2 important techniques that help ensure these pancakes come out perfect every time. Temperature and size.
TEMPERATURE: It’s important to get your griddle nice and hot before adding the batter, this will also prevent them from spreading too much. Turn your griddle onto about medium high. Once hot, reduce to about medium. You’ll know your griddle is ready when you wave your hand over the top and can feel the heat.
SIZE: I’ve found keeping these pancakes small in size is best. This will prevent over-spreading and assure that they’re easy to flip. I use about 2 Tablespoons of batter per pancake.
By making sure these two simple techniques are followed, these pancakes should come out perfect every time!
Specialty Equipment and Ingredients for this Recipe:
5 Ingredient, Paleo Blender Pancakes
5 ingredient, Paleo Blender Pancakes
Paleo | Gluten-Free | Sugar-Free | Nut-Free
- 2 large ripe bananas
- 2 large organic pasture raised eggs
- 1/2 cup arrowroot or tapioca flour
- 1 Tablespoon olive oil
- 1/2 teaspoon baking powder
- Pinch sea salt
- Grass-fed butter or coconut oil for cooking
- ground cinnamon
- ground nutmeg
Place all of the pancake ingredients into a blender, including any optional ingredients you choose, and blend starting on low speed, until smooth and creamy. About 30 seconds.
Heat a pancake griddle or non-stick skillet over medium-high heat with grass-fed butter or coconut oil. Once hot, carefully pour about 2 Tablespoons of batter per pancake at a time. For this recipe, smaller pancakes work best. Cook for about 1 – 2 minutes, using a spatula carefully flip and cook about 1 minute more.
Continue until all the batter is poured. Serve with fresh berries of choice and pure maple syrup. Store any leftover pancakes in a sealed, airtight container in the fridge for 4 – 5 days.