• Krista Smith, FNTP

Easy Grain-Free Banana Pancakes

Updated: Apr 22, 2018

My kids love pancakes. I love nutrition. I’ve created a great marriage of the two. Green-tipped bananas are used in this recipe to sweeten without sugar and the burden of the high-glycemic load that you get from ripened bananas. As long as you don’t add any sweeteners like syrup, honey, etc., you can serve these filing pancakes in the morning without a crazy sugar spike and crash.

These are made with almond butter, but any nut butter will do. Honestly, I’ve even allowed peanut butter into the recipe in the spirit of compromise, an ode to Elvis, and because my kids like the taste over almond butter. From a nutrition standpoint, please understand that peanuts are NOT nuts-they’re a legume or bean, tend to get moldy easily and are tough on the body’s digestive system. Choosing the lesser of two evils (in this case peanuts over sugar for taste) I sometimes vote peanuts. We can’t be perfect all the time, and as stated in previous posts, I choose not to constantly battle my kids over food.

A food processor isn’t needed, you can totally use a masher and then combine the ingredients by hand. To go completely dairy-free, use coconut oil instead of butter to cook.

Ready to roll?? Read on.

Heat the griddle on medium-high to start out, lowering the temperature later as needed. Combine all the ingredients in a food processor until smooth. I love how creamy and thick the batter becomes using this method. Next, I transferred the batter into this handy kitchen tool my mother-in-law gave me (shout out to Lori!!) to dispense the batter onto the griddle.

Add some butter to the griddle and then the batter. Cook until bubbles start to form on top. Then flip. I’m no patient food photographer, obviously, so bear with me on these photos!

They can and will burn easily, so be sure to watch them carefully. Once done, remove, add more butter or coconut oil to the griddle, and repeat.

Enjoy! <3

Grain-Free Banana Pancakes

By Krista Smith, NTP * Your 180 Health

(inspired by The RESTART® Cookbook)

Prep Time: About 5 minutes

Makes about 8-10 pancakes


2 large or medium green-tipped bananas

2 large eggs

1/4C almond meal

1/4C almond butter (or nut butter of choice)

1tsp vanilla extract

¼ tsp baking powder

Pinch of salt

Cinnamon, to taste (adding nutmeg is a great option too!)

Butter or coconut oil for cooking


Warm the dry griddle on medium-high heat, adjusting throughout the different batches as needed to prevent burning.

Add all ingredients except the butter to the food processor and process until smooth.

Place about 1 tsp butter on the griddle, melting it and ensuring the pan is coated evenly. Pour about 4-5 circles of batter on the griddle (approx. 2 ½ Tbsp per circle). Cook until bubbles start to form and the bottom appears firm. Slightly lift under with spatula to check, if unsure.

Flip pancakes and continue to cook for a few minutes more, until the batter is stiff, being careful not to burn. Repeat as needed. Serve warm. Also great topped with butter, a nut butter, even coconut butter!

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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