Pancakes are possibly one of the best breakfast treats ever, perfect for a lazy Sunday morning, if you ask me. The best news is that cleaning up your diet and improving your health does not have to mean forgoing pancakes. On the contrary, these paleo banana pancakes are quick, easy and delicious, plus they are loaded with good fats and protein from eggs and almonds. When topped with some fresh, organic berries, nut butter, or perhaps some delicious coconut ice cream (if you’re feeling truly indulgent), they make a wholesome and satisfying breakfast.
Paleo Banana Pancakes
Ingredients (serves 1-2):
- 1 ripe banana
- 2 large organic, free range eggs
- 1 tablespoon almond meal*
- ½ teaspoon of cinnamon
- 1 tablespoon coconut oil, for cooking
- Optional: 1-2 tablespoons raw cacao powder (to make chocolate pancakes)
- In a small blender, blend together the banana, egg, almond meal, and cinnamon (and cacao if desired). Blend until a smooth, creamy batter is formed. If it is super thick then add a little almond milk and blend until smooth.
- Heat a frypan to medium heat and add about half the coconut oil. Once the pan has heated, turn down to low and pour a small amount of the batter into the center of the pan.
- Allow it to cook for at least a few minutes, or until bubbles are forming on the top side of the pancake and it is easy to flip. Flip and allow to cook until both sides are golden brown.
- Cook the rest of the batter and then serve with your choice of delicious toppings – berries, coconut (ice) cream, nut butter, grassfed butter, chia jam, whatever you’d like!
*I’ve tried and tested many different flours and almond meal is the best for pure Paleo pancakes. However, if you are going for great consistency and ‘flip-ability’, then I love buckwheat flour. Buckwheat is in fact a gluten-free grain-like seed (or pseudo-grain) but is not allowed on a strict Paleo diet; however, if you are more flexible, then you can easily swap the almond meal in this recipe for 2-3 tablespoons of buckwheat flour.