Oven-Baked Banana Pancakes | Paleo

Pancakes have always frustrated me for a few reasons.

  1. The first batch takes forever to cook while anything after burns within 5 seconds
  2. It takes forever to use up the whole batter (not good as I need to sort breakfast asap, as do well all)
  3. Someone is always whining in my ear “aren’t they ready yet? What’s taking so long!?!?”
  4. I can never seem to flip them–they always break
  5. Everybody eats their serving while I’m still cooking–and I am left with the mess to clean

Needless to say, I didn’t make pancakes often. Until now. Now I make them in the oven, which makes the whole world run a little more smoothly. In math:

Parchment paper = little cleanup
+ Oven
= Little labor & ability to multitask & and eating with my family

So this is a modified version of the banana pancake recipe that has become increasingly popular. You can try to make them traditionally, but I have found they are even more hard to flip than regular pancakes.

I just stick to my oven now.

Note: I normally do not eat these with any honey/maple syrup or butter. They are sweet enough without it!


  • 1 brown-spotted banana
  • 1 egg
  • 2 tbsp tapioca starch/flour
  • 1 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1/8 tsp baking powder
  • 1/8 salt


Preheat the oven to 400 degrees. Line baking pan with parchment paper. Place banana in a bowl and mash well.

Add in the rest of the ingredients and combine. Pour batter onto pan, using 2 tbsp worth for each pancake. Bake for 13 minutes.

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