These 5-ingredient Paleo Pancakes are made with no flour, no sugar, and have sweet potato and banana as the stars!
When I discovered I could make “pancakes” out of just sweet potatoes and eggs, my life was changed. That’s not dramatic, it really was life changing. Pancakes are such a kid favorite, and here was a way I could give them pancakes and vegetables together. YES!
I first published my 2-ingredient Sweet Potato Pancakes in 2013 and to this day it’s one of my most popular posts. I guess I’m not the only one who gets excited about serving and eating vegetables in the form of pancakes.
Since then, I’ve tweaked and played with the recipe, making it different ways. Today I’m sharing with you a version I make often that makes the pancakes a bit sweeter. These 5-ingredient Paleo Pancakes are made with sweet potato and banana as the stars.
Add some eggs, baking powder, and cinnamon, and this is what you get:
If you’re new to pancakes made without flour, you should know that the texture is not just like regular pancakes. I would describe them as more egg-y, but there still is a bread feel to it. I feel totally carb-satisfied when I eat these even though they aren’t as carbalicious as regular pancakes with flour. My spell check doesn’t like carbalicious, but I’m sticking with it. 🙂
Meghan likes these with peanut butter and then she dips them in maple syrup. Luke likes them plain, and also dips in maple syrup. I like them with some almond butter, and don’t think they need maple syrup at all. Tim doesn’t really eat these. 3/4 is good though, right? Tim is not really a skip-the-carbs kind of guy.
Since these are different from regular pancakes, let me give you a few tips to help them turn out perfectly.
How to Make Perfect No-flour Paleo Pancakes
- These need to be cooked on lower heat than regular pancakes. To make sure they cook all the way through before the outside burns, cook them on medium low to low heat.
- If you try to turn these over before they are ready, they will fall apart. Make sure they are totally cooked on one side before carefully turning them over. Use your spatula to lift up the edges all around before you go for the flip.
- Smaller pancakes are easier to flip, so I make these with only about 1/8 cup of batter or less. The recipe makes 12 if you use approximately 1/8 cup of batter per pancake.
- Do not crowd your pan. If the pancake is too close to the edge of the pan, it will be harder to flip.
- You have to measure the banana and sweet potato. The ratio is very important for these to work!
I hope I don’t make these sound too difficult. They really aren’t that hard, but they do take a little more care than regular pancakes. The extra care is 100% worth it. I love these little Paleo pancakes! Please let me know if you give them a try.
Print5-ingredient Paleo Pancakes
These Paleo Pancakes are made with no flour, yet look just like regular pancakes!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12 1x
- Category: Breakfast
Ingredients
- 1/2 cup cooked sweet potato (from about 1 small sweet potato)
- 1/2 cup mashed banana (from about 1 large banana)
- 4 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- oil
Instructions
- Place all ingredients in a blender and blend until smooth. Alternatively, you can whisk the ingredients together well in a bowl. Make sure the sweet potato and banana are well mashed before you do this.
- Gently heat some oil over medium low to low heat (I like coconut oil for these).
- Pour 1/8 cup batter or less for each pancake into the pan. (I do 2 at a time) Allow the pancake to cook completely on one side before flipping, about 5 minutes.
- Gently life the edges of the pancake all around with a spatula and then gently flip the pancake. Cook on the second side 2-3 more minutes.
- Repeat until you’ve cooked all the pancakes. This recipe will make 12-24 small pancakes, depending on how small you make them.
Nutrition
- Serving Size: 1 pancake
- Calories: 35
- Sugar: 1.1g
- Sodium: 41.9mg
- Fat: 1.6g
- Saturated Fat: 0.5g
- Carbohydrates: 2.9g
- Fiber: 0.4g
- Protein: 2.3g
- Cholesterol: 62mg
The nutritional information is for each pancake if you make 12 pancakes total. This recipe serves 1 adult or 2 children.
These were a hit with my 3 kids (ages 2, 4, and 6)—- my 4 year old isn’t a huge fan of pancakes and even he gobbled them up ☺️
I thought they were really tasty too— though I did put a little butter and syrup on mine. Thank you for another great super kid-friendly recipe!!
★★★★★
These were so easy, so fluffy and sk tasty!! Thanks for sharing!
★★★★★
You’re welcome! Thanks for the feedback, Jessica. 🙂
This is the only thing I can get my 2 year old to eat for dinner. I use coconut flour in mine. Wanted to ask – can I pre make and keep in fridge? Or freeze? Trying to avoid being a diner mama every night! 🙂
Yes, I make them ahead of time. They keep in the fridge for 2-3 days.
Have you ever froze them before? Trying to pre-make some meals as I’m have a baby soon 🙂
★★★★
Yes, I have and it worked fine. 🙂 Congratulations on your pregnancy! 🙂
These sound great!!
Gonna buy some sweet potatoes on the weekend and whip these up!
I hope you love them, Kate!
These look delicious! Is there something I can substitute for the banana?
You can replace the banana with the same amount of sweet potato. So, 1 cup sweet potato instead of 1/2 cup and no banana. 🙂
Oh yes! These pancakes sound and look delicious!
I make a variation of these with vanilla extract and steamed and mashed carrots instead of sweet potatoes and my 2 little kids LOVE them. I will definitely try your version too. Thank you, Maryea!
You’re welcome! And I’ll have to try it with the carrots. 🙂