Sweet soft Paleo Pancakes, made with only 3 healthy ingredients! A cozy breakfast for those on a grain-free and/or dairy-free diet.
Anyone who is required to eat a grain-free and/or dairy-free diet, can tell you it’s the breakfast item they miss most of all.
We did a whole foods cleanse in January, and it took all my willpower to stay away from some of my favorite breakfast dishes.
We had to come up with something to take the place of my classic pancake recipe. And fast!
Paleo pancakes offer all the comfort of, well… regular pancakes, without any processed ingredients, sweeteners, grains or dairy.
Using just ripe bananas, eggs, and coconut flour (and a pinch or two of salt) you can whip up tender and fluffy paleo pancakes with a little tropical flair.
Simply give these three wonder ingredients a quick whirrrr in the blender and start frying away.
The bananas add so much sweetness, you don’t even need syrup.
We served paleo pancakes all January with a sprinkle of fresh blueberries on top.
They taste awfully good slathered in warm Raspberry Maple Syrup! (Also Paleo.)
- 3 large ripe bananas
- 6 eggs
- 1/3 cup coconut flour
- Coconut oil for frying
- Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)
Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
Brush the skillet lightly with coconut oil. Pour in a 3-inch circle of batter. Shake the skillet gently to spread the batter into a 4-inch circle. Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.
- Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.