…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!
2 Really Ripe Bananas, mashed
4 Whole Eggs
1 t Vanilla
1/2 t Cinnamon
1 t Baking Soda
1/3 c Coconut Flour
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!