Paleo Pancakes

15 min 3 servings


353.8 Kcal
26.3g Fat
16.7g Carbs
4.1g Net Carbs
6.9g Sugars
11.4g Protein


  • 1 ripe banana
  • 1 cup or 100g of ground almonds
  • 2 eggs
  • 1/3 cup or 80ml of unsweetened coconut milk (or unsweetened almond milk)
  • 1 tablespoon of sunflower oil
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of arrowroot powder (optional)
  • 1/2 teaspoon of bicarbonate of soda


  1. Mash the banana in a large bowl or mixer. Add the eggs, coconut milk, oil, and vanilla extract.
  2. Combine well. Add the ground almonds, bicarbonate of soda, and arrowroot powder (optional).
  3. Leave the mixture to rest for at least 5 minutes before cooking the pancakes.
  4. Lightly coat the pan with a thin layer of coconut or sunflower oil and cook the pancakes over medium to low heat.
  5. These pancakes are compliant for breakfast from week 1 on the plan and can be enjoyed by the whole family!
  6. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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