Pancakes! A weekend favorite treasured by children and foodies alike. A brunch staple. I’ve always loved pancakes, but traditionally they are packed with enough white flour and sugar to put even the healthiest person in a coma. I believe the mathematical equation for pancakes goes something like this: white flour + sugar – protein = loss of consciousness. Every time I eat them I not only wish I could take it back, I’m also hungry an hour later. Yet, I think it’s safe to say that I’ve never turned down a pancake. Do you see the conundrums I face? Life is hard. That’s why I felt a light shine from above the day I discovered these delicious, Paleo morsels. With almonds, eggs, and banana, these pancakes will leave you full for hours, but not with regret.
When I woke up this Sunday morning, and it was snowing… again, I knew just what to do. No, not shovel! That’s for after food. No one can get any good quality shoveling done without being properly fueled. Our plow guy doesn’t even come until at least 8 pm, so it wasn’t like I was going anywhere. So pancakes, it is.
With only six ingredients, these banana pancakes are quick to whip up, and so good that you’ll never miss the original. I will never touch those little white flour devils again.
I make sure to always add fruit to these, whether it’s blackberries, blueberries, strawberries or snozberries (just kidding, since those aren’t real). I also always use grade B organic maple syrup. Grade B contains more of the original nutrients present in maple syrup before processing, and more vitamins and minerals in your food is never a bad thing. You could also top these with nuts, or add them to the batter if you’re feeling particularly daring.
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- 4 tbsp coconut oil, melted
- 4 eggs, whisked
- 4 bananas, mashed
- 1 cup almond flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla
- Pre-heat griddle or pan on medium heat.
- In a large mixing bowl, combine all wet ingredients. In another bowl, combine all dry ingredients. Combine the two until well incorporated.
- Pour batter into a large, pourable measuring cup for easy transfer to griddle or pan.
- Pour batter onto griddle in approximately 3 inch circles.
- Cook each pancake until edges become solid, then flip and cook a few minutes more.
- Serve with warmed maple syrup and fruit. Extra pancakes freeze well.
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