Paleo Pancakes
If you’re on the hunt for a delicious, healthy breakfast that ticks all the boxes, look no further than these delightful Paleo Pancakes. Made with just a handful of wholesome ingredients, these pancakes are not only easy to whip up but also incredibly satisfying. The combination of ripe bananas and eggs creates a fluffy texture, while coconut flour adds a hint of nuttiness that perfectly complements the sweetness of the bananas. Whether you’re following a paleo diet or just looking to enjoy a guilt-free breakfast, these pancakes are sure to become your new go-to recipe.
What You’ll Love About This Recipe
– Quick and easy to make with minimal ingredients.
– Naturally sweetened with ripe bananas, eliminating the need for added sugars.
– Grain-free and gluten-free, perfect for those avoiding grains.
– Versatile enough to suit various toppings and additions.
– High in protein, making them a filling breakfast option.
What to Buy
- 3 large ripe bananas: Choose bananas that are well-ripened for optimal sweetness and flavor.
- 6 large eggs: Fresh eggs provide structure and protein.
- 1/3 cup coconut flour: This gluten-free flour adds a wonderful texture and flavor to the pancakes.
- Coconut oil: For frying, it gives a lovely coconut flavor and is a healthy fat choice.
Equipment Breakdown
- Mixing bowl: For combining your ingredients.
- Whisk: To ensure everything is well-blended and smooth.
- Non-stick skillet or griddle: Ideal for cooking the pancakes evenly without sticking.
- Spatula: To flip the pancakes with ease.
Stepwise Method: Paleo Pancakes
Step 1: Prepare Your Ingredients
Start by gathering all of your ingredients on the counter. Ensure your bananas are ripe, as this will influence the sweetness and flavor of your Paleo Pancakes.
Step 2: Mash the Bananas
In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. It’s okay if there are a few small lumps; they will add character to your pancakes.
Step 3: Add Eggs
Crack the 6 large eggs into the bowl with the mashed bananas. Whisk them together until fully combined. The mixture should be a light yellow color and slightly frothy.
Step 4: Incorporate Coconut Flour
Add 1/3 cup of coconut flour to the banana and egg mixture. Stir until the flour is fully incorporated, and the batter is smooth. If it appears too thick, you can add a splash of water or almond milk to reach your desired consistency.
Step 5: Heat the Skillet
In a non-stick skillet or griddle, heat a tablespoon of coconut oil over medium heat. Allow the oil to melt and coat the surface of the skillet.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
Step 7: Repeat
Continue the process until all the batter is used, adding more coconut oil to the skillet as needed. Keep the cooked pancakes warm in a low oven until ready to serve.
Adaptations for Special Diets
- Dairy-free: This recipe is naturally dairy-free; ensure any toppings are also dairy-free.
- Nut-free: The recipe is nut-free; however, be cautious with toppings like nuts or nut butters.
- Low-carb: Use fewer bananas or substitute with unsweetened applesauce for a lower-carb version.
- Vegan: To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Watch Outs & How to Fix
As with any recipe, there can be a few hiccups along the way. Here are some common issues and how to address them:
- Pancakes falling apart: Ensure the batter is mixed well. If too crumbly, add an extra egg or a bit of water to bind it.
- Pancakes too thick: If your batter is too thick to pour easily, add a little water or almond milk to thin it out.
- Browning too quickly: If the pancakes are browning too fast, lower the heat to ensure they cook through without burning.
- Uneven cooking: Make sure your skillet is evenly heated and adjust the temperature as needed for consistent cooking.
Prep Ahead & Store
These Paleo Pancakes can easily be prepared ahead of time. Here are some tips for making your breakfast routine even smoother:
- Make-ahead: You can prepare the batter the night before and store it in the refrigerator for a quick breakfast in the morning.
- Storage: Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze leftover pancakes by placing parchment paper between them in a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave when ready to enjoy.
Ask the Chef
Can I use different types of flour instead of coconut flour?
While coconut flour is integral to the paleo aspect of this recipe, you could use almond flour as a substitute. However, the measurement will differ, as almond flour is less absorbent than coconut flour. Use approximately 1/2 cup of almond flour instead.
How do I know when my pancakes are done cooking?
Pancakes are done when they are golden brown on both sides, and the edges look set. You can also gently press the center; if it springs back, they are ready to be flipped or removed from the skillet.
What toppings do you recommend for these pancakes?
The possibilities are endless! Fresh berries, sliced bananas, a drizzle of honey or maple syrup, almond butter, or a sprinkle of cinnamon all make for delicious toppings that complement these Paleo Pancakes.
Can I make these pancakes in advance and reheat them later?
Absolutely! You can make a batch ahead of time and store them in the refrigerator or freezer. Simply reheat them in the microwave or toaster when you’re ready to serve.
Final Bite
These Paleo Pancakes are not just a breakfast option; they are a delightful way to start your day with a boost of energy and nutrients. Bursting with flavor, they hold their own against traditional pancakes while being kind to your dietary choices. Whip up a batch for your family or enjoy them solo, and watch how they quickly become a beloved staple in your breakfast rotation.
There’s nothing quite like the smell of pancakes cooking on a Sunday morning, and with this simple recipe, you can savor that experience guilt-free. So go ahead, treat yourself to these fluffy, banana-infused beauties, and enjoy every bite!
Paleo Pancakes
Ingredients
Equipment
Method
- Start by gathering all of your ingredients on the counter. Ensure your bananas are ripe, as this will influence the sweetness and flavor of your Paleo Pancakes.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or potato masher until smooth. It's okay if there are a few small lumps; they will add character to your pancakes.
- Crack the 6 large eggs into the bowl with the mashed bananas. Whisk them together until fully combined. The mixture should be a light yellow color and slightly frothy.
- Add 1/3 cup of coconut flour to the banana and egg mixture. Stir until the flour is fully incorporated, and the batter is smooth. If it appears too thick, you can add a splash of water or almond milk to reach your desired consistency.
- In a non-stick skillet or griddle, heat a tablespoon of coconut oil over medium heat. Allow the oil to melt and coat the surface of the skillet.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Continue the process until all the batter is used, adding more coconut oil to the skillet as needed. Keep the cooked pancakes warm in a low oven until ready to serve.
Notes
- Make the batter the night before for a quick breakfast.
- Store cooked pancakes in an airtight container in the fridge for up to 3 days.
- Freeze leftover pancakes for up to 2 months, separated by parchment paper.
