Go Back

Paleo Berry Banana Pancakes

Light, fluffy pancakes studded with bananas and berries and topped with pure, rich maple syrup and extra berries. These pancakes are paleo, gluten-free, and refined-sugar free. A delicious, healthy start to your day. 

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 cup Bob Red Mill’s Paleo Blend Flour
  • 1 teaspoon baking soda
  • Pinch sea salt
  • 1 teaspoon cinnamon optional
  • 2 eggs room temperature
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil melted
  • 1 tablespoon non-dairy milk
  • 2 ripe bananas mashed
  • 1/2 cup mixed berries I used blueberries and blackberries
  • Extra berries and maple syrup for topping


  1. Shift together the dry ingredients (except berries).
  2. In a separate bowl, mash the bananas. Add in remaining wet ingredients and stir till well combined.
  3. Combine wet snd dry ingredients and stir until well-combined and there are no more lumps.
  4. Gently fold in the berries.
  5. Heat a tablespoon coconut oil on a griddle or skillet on medium-low heat. Add about 1/4 cup of the batter. Cook for about 2 minutes or until you see air bubbles form in the batter. Flip and cook for another 2-3 minutes, or until browned on outside and cook all the way through on the inside.
  6. Repeat until you have used all the batter.
  7. Serve with maple syrup, almond butter, and berries.
  8. Enjoy!

Recipe Notes

I cook these paleo pancakes on medium low heat. Gluten-free flours tend to cook burn quickly. Cooking it on medium low heat helps it cook evenly on the inside and outside and prevents burning. Extra pancakes freeze well. You just need to pop them in the toaster in the morning for 4-5 minutes to warm them back up before eating.