Banana Almond Pancakes

Think #whole30 breakfasts have to be eggs and bacon?  Think again!

Blackberry Drizzled Banana Almond Pancakes ~ Pearls + Girls

If you are hardcore about the Whole 30 rules you may disagree that pancakes are an approved food.  Some supporters of the program say eating pancakes is a no no.

I think that is a bunch of crap.  The ‘rule makers’ say you can use almond flour to make a crust for fried chicken but not in pancakes or baked goods.  The ‘rule makers’ also say you can use 100% cocoa to flavor your coffee, but not in a recipe that mimics a dessert.  So you can make ‘fried’ chicken with almond flour but not pancakes?  You can add cocoa powder to your coffee but not to ‘ice cream’ or a smoothie?

If it increases your chances of being successful with the Whole 30 program I say, “GO FOR IT!” Eggs, almonds, bananas and blackberries are whole foods with nutritional value and fiber.  In my mind, that makes these pancakes a completely acceptable option for breakfast.

Now….onto this amazing recipe! 🙂  I used overripe bananas so they were really easy to mash.  I also whipped the egg whites separately from the egg yolks and folded them in to give the pancakes some lift.  The almond flour imparts a grainy texture, which I liked, but it definitely does not mimic a fluffly buttermilk pancake from IHOP.  Note:  I would not recommend making a double batch and freezing the leftovers.  These pancakes are best enjoyed fresh from the griddle for the best flavor and texture.  Enjoy!

Banana Almond Pancakes

Yield: 8 small pancakes


  • 2 overripe bananas, mashed
  • 3/4 cup almond flour
  • 3 eggs, separated
  • Pinch of cinnamon
  • 1 cup blackberries, fresh or frozen
  • Ghee or coconut oil for the griddle


  1. In a large bowl, stir together the mashed bananas, almond flour, egg yolks and cinnamon.
  2. In a separate bowl, beat the egg whites to soft peaks (use a hand mixer, stand mixer with a whisk attachment or a hand whisk).
  3. Fold the whipped egg whites into the batter with a spatula.
  4. Grease a skillet with ghee or coconut oil.
  5. Cook the pancakes over medium high heat, turning when golden brown.
  6. Add the blackberries to a small saucepan.
  7. Smash berries with the back of a fork and heat over medium heat until bubbly.
  8. Serve immediately for best taste and texture.