Let’s talk pancakes. Truth be told, I’ve always had a special place in my heart for pancakes. I loved them as a kid, and as an adult. That being said, “normal” pancakes never really did me any favors. I know, lame, huh? They always put me into a food coma, and let’s be honest, no one ever feels like going for a run after eating a short stack. Am I right, or am I right?
Now that we’re clear, let’s talk paleo pancakes! Pancakes that won’t put you in a food coma! YAY!! Paleo pancakes were one of the first paleo recipes that I ever tried. They pretty much won me over from the get go. SO delicious! I was determined to make mine only using coconut flour, as I know quite a few people with nut allergies. They’re also only sweetened with bananas! These are a special weekend treat, whenever you decide you want your weekend to be! I love them; I hope you do too!
Makes 9 pancakes
- 4 eggs
- 2 ripe bananas, mashed well (see *note at bottom of recipe)
- ½ cup canned pumpkin
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1 tbsp cinnamon
- 1/8 tsp ground ginger (optional)
- 2 tsp gluten free baking powder
- ½ cup coconut flour
- pinch of salt
- Coconut oil, to grease the pan
In a large mixing bowl, whisk the eggs, mashed bananas, pumpkin, and vanilla.
In a separate bowl, sift the pumpkin pie spice, cinnamon, ground ginger (if using), salt & coconut flour.
Whisk the dry ingredients into the wet ingredients and mix well. The batter will have a very thick consistency. (Another option is to place all of the ingredients into a food processor and pulse until well combined.)
Heat a skillet over medium heat, and grease with coconut oil.
Use a 1/3 measuring cup to scoop the batter onto the heated skillet.
Cook for 3-4 minutes per side, watching carefully to be sure they don’t burn. Flip the pancakes once they are browned on one side and are holding together.
Serve up with grassfed butter or ghee, pure maple syrup, sliced bananas and chopped pecans! Or just top with anything you’d like! Yum!
*Note – A little tip for you if your bananas aren’t very ripe! If you only have yellow bananas (can’t have any green on them), just pop them on a baking sheet and bake them with the skins on, at 350 degrees for 15 minutes, or until the bananas are very dark brown. I always use this method, works like a charm!