Paleo Banana Pancakes & Quick Sausage

The first written mention of pancakes—the ultimate breakfast treat—may have been a description of warm pancakes written by a Greek poet around 600 BC. I like to think of a portly gentleman in a toga, lolling in a post-brunch haze, reminiscing about the lovely pancakes he’d just eaten. (And his haze might have been more than a food coma: Prior to the 1800s, brandy and wine were just as common in pancake batter as milk.)

These paleo-friendly ‘pancakes’ will give you that eons-old feeling of comfort, but energize you for the day, thanks to the combo of carbs and protein in the batter, and the flavorful quick sausage on the side. They’re light, just sweet enough, and 100% omforting.

Plus, they’re the breakfast of poets!

If you also wanted to eat this for dinner once in a while, you wouldn’t be wrong.

Paleo Banana Pancakes & Quick Sausage

Serves 4 | Total time: 30 minutes

  • 4 large ripe bananas

  • 8 eggs

  • 1 teaspoon pure vanilla extract

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • ghee or coconut oil for cooking

  • 1 pound ground pork

  • 2 teaspoons maple syrup (omit for Whole30)

  • 3/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon rubbed sage

  • 1/4 teaspoon dried thyme leaves

  • 1/4 teaspoon crushed red pepper flakes

  • pinch grated nutmeg

  • pinch cayenne pepper

Toppings (optional)
  • ghee

  • maple syrup or honey


Prep. Preheat the oven to 200F and cover a baking sheet with parchment paper.


Make the batter. Crack the eggs in a bowl and beat them until smooth and frothy. Add the vanilla and cinnamon. Stir again and set aside.


Mash the bananas. In another bowl, mash the bananas with a fork or potato masher until smooth; they should have the consistency of pudding and no big lumps. Add the bananas to the egg batter and mix until well combined. The batter will be pretty liquidy, and that is OK.


Cook the pancakes. Place a little ghee or coconut oil in a large nonstick skillet over medium heat, 2 minutes. You’ll make two pancakes at once: Place 2 tablespoons of batter in the pan and use the tablespoon to create a 3-4 inch circle; repeat. Cook the pancakes until bubbles appear around the edge, 1-2 minutes, but the middle is still a bit jiggly; flip with a very thin spatula and cook the other side for 1 minute. Remove and repeat. Place the pancakes in the oven to stay warm while you cook the sausage.


Cook the sausage. In a large mixing bowl, combine all of the sausage ingredients and mix well with your hands to combine. Scoop 1/4-cupfuls of the meat and flatten into patties, about 1/4-inch thick. Press your thumb into the top of the patties to make a small indentation so they don’t turn bulbous when you cook them. Reheat the skillet you used for the pancakes, 3 minutes over medium-high heat. Cook the patties 3 minutes undisturbed, then flip and cook another 2-3 minutes until nicely browned and cooked through.


To serve, pile pancakes on the plate along with sausages and add your favorite toppings.


You Know How You Could Do That?

Add mix-ins for extra breakfast fun:

— 3 tablespoons unsweetened cocoa powder

— 1/2 cup chopped pecans or walnuts

— 1 cup blueberries, raspberries, strawberries, or diced peaches

— 4 slices cooked, crumbled bacon


*The pancakes are not Whole30 compliant. For Whole30, replace the pancakes with eggs cooked your favorite way.

Print this recipe
Paleo Fretta (Paleo, Whole30)

I graduated from Syracuse University and during my four years there, I ate a LOT of frettas at The All Night Eggplant diner—usually with a...

Read More
Paleo Bacon & Egg Breakfast Tacos

My husband David and I lived in Austin, Texas, for 13 years, and in that time, we learned to respect the holy trinity of Texas...

Read More


  • Morten says:

    Why not simply run the pancake ingredients through a blender?

    Could you use the same recipe in a waffle iron?

    So many questions, I know… sorry.

    • Yes, you can blitz the ingredients in a blender or in a jar with as stick blender. And yes, you can use it in a waffle iron! Be sure to grease the iron very well so it doesn’t stick. ENJOY!

      • Morten says:

        The stick blender would probably force less air into the batter which might be good for coherence… Hmm. I mean that the air will move upwards and take liquid and dissolved ingredients with it upwards while leaving starch and fiber in the bottom.

        Oh, and typo in the title for this page: Paeo Banana etc. =)

  • AKM says:

    I’m thinking I could add nut butter to the batter for a “peanut butter”-banana Elvis experience. Hmm. Perhaps the bacon as well. YUM. Think I’ll make these this weekend.

  • Shannon Lamb says:

    I am planning to start whole 30 next week and want to make sure I understand what is ok & what isn’t. What makes the pancakes not whole 30 compliant?