Banana Pancakes, plus a few Paleo Pancake Pointers

…Because who doesn’t love pancakes?

I actually made a ginormous batch of these the other day, threw them in the refrigerator, and have just been kind of chowing down as I please.  It’s been a while since I made any kind of “Paleo Pancake,” mostly because I’ve clearly been on an egg and muffin kick, but also because they’re just so damn hard to get right sometimes.  I’ve tried and failed at so many different pancake recipes it makes me want to cry to think about all the eggs and coconut milk that have met an unsavory end (literally).  Patience is not my virtue, and some of m greatest kitchen meltdowns have been thanks to the rubbery, chalky, crumbly, slushy (yes, slushy), bitter, nasty crap that’s ended up on my plate when all I yearned for was a sweet, fluffy, buttery flapjack to get me going in the morning.

I won’t claim that these pancakes are Jersey Diner Quality, but damn, they’re pretty delicious.  The secret, as I found out the hard way, is to keep the heat on the low end and let them cook completely before flipping them.  This will take about 3 or 4 minutes on each side, maybe more depending on how low the heat is.  If the heat is too high, you’re just going to char the damn things and understand exactly what I meant when I said “slushy“.  Oh, and keep them on the small side.  Believe me, I’m a huge fan of pancakes that come out bigger than your head, but when using coconut flour, you will have a very delicate batter.  Make sure they are no bigger than the surface of your spatula–you really want to have a sturdy flipping mechanism so they stay in one piece!

Ingredients

(Serves 2-4)

2 Really Ripe Bananas, mashed

4 Whole Eggs

1 t Vanilla

1/2 t Cinnamon

1 t Baking Soda

1/3 c Coconut Flour

Instructions

Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate lots of air.

Heat your griddle to medium to medium-low heat (300-340 degrees) and grease generously with butter or coconut oil.  Drop batter onto the hot griddle and allow to cook for 3-4 minutes, or until the bottom is browned and the edges are firm.  Carefully flip and cook on the other side for 3-4 minutes as well.

Serve with butter and maple syrup!

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25 responses to “Banana Pancakes, plus a few Paleo Pancake Pointers

  1. I just made these for breakfast–they were awesome! My (non-paleo) boyfriend loved them! So light and fluffy with the crispy outside edges. Yum.

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  4. These were a disaster. The batter was way too thick. So I added almond milk. Then even on a low heat, the bottom was burned before it could cook long enough to flip. Hmmm…not sure what went wrong….

    • I’m so sorry! The batter is generally thick but did you add too much coconut flour? Even just a *little* bit too much sucks all the moisture out of everything! Also, make sure you **generously** grease the pan!

  5. Made these for breakfast this morning. Yum!!! My husband and daughter loved them, too. Great topped with berries and a side of bacon. Thanks!

  6. Hey there, thanks a mill they tasted soo good 🙂 i replaced the coconut flour with almond flour and provided the heat was very hot they worked out really well… Thanks for this awesome recipe 🙂

  7. Baking soda paleo? Seems a lot of people get loose with the application and term ‘paleo’ these days but don’t tell people on their recipes. Just muddies the water for a lot of people and if you have a preference for adding baking soda maybe just point that out.

  8. I cannot believ how maxing these are. I used almond extract as I was out of vanilla. Added a nice flavor too. Thank you much for posting. All your extra tips were key to having this be successful.

  9. I substituted canned pumpkin for bananas (5 oz. pumpkin per banana) added cinnamon, nutmeg, cloves and ginger, thinned with cream. These were very nice, but yes, follow the directions to make them small, cook them low and slow. Nom!

  10. I’m so excited to try these!!! Thank you for the tips! I’m new to paleo and trying to get my 6 year old on board. I tried a pumpkin pancake recipe last weekend and it was was an utter disaster!!

    • They were a HUGE success! ! ! They take FOREVER to cook (maybe I’m cooking too low?) but, nonetheless they were delicious. My daughter gobbled them up and asked for more! ! ! Thank you! ! ! !

  11. Yummy! Hardest part was waiting 3 minutes per side.
    Took two tries to get heat perfect but once accomplished pancakes were the best. Added coconut and sliced almonds to a few while frying.

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  13. Do you have a brand of coconut flour you recommend? I’ve only used one so far and sucked the moisture out of everything. Looking forward to trying these.

    • I use a store brand from Natural Grocers. I’ve also used Bobs Red Mill with success (I don’t use the organic one, though…coconut is one of those foods you can get away with not eating organic if you’re poor like me)

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  15. Hi and thanks for the recipe! I was wondering, does anyone have luck with using just egg whites? Or maybe the yolk adds to the consistency… Just curious!

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