Lately, we have been on a serious pancake kick! We’ve made banana pancakes, blueberry pancakes, and even pumpkin pancakes! I’m not really sure where this pancake obsession came from, but I’m certainly not complaining!
Pancakes are one of the last things people would expect to be eating on a paleo diet. C’mon, how could anyone make a decent pancake without white flour and sugar? But these pancakes are the real deal! Sure, they might not be as fluffy as those pillowy stacks you get at IHOP, but the taste is definitely there. And these pancakes come without the post-meal food coma. You can’t beat that!
2 Bananas (The softer, the better. Try to find bananas that are just about to turn brown on the inside.)
4 Tbsp Vanilla Cake Batter (Or your favorite flavor of Nikki’s Coconut Butter.)
1 Tbsp Coconut Flour or Almond Flour (Optional, but helps with binding. *Note: the coconut flour might dry out the pancakes, so almond flour is preferred)
2 Tbsp Grass Fed Butter
Blueberries (For topping. Also, optional.)
-In a bowl, mash together the eggs, bananas, coconut butter, and coconut flour. If your bananas aren’t ripe enough, you can microwave them for about a minute to make them easier to mash.
-Heat a skillet on low to medium heat. Add a Tbsp of butter to grease the pan.
-Add several large spoonfuls of your pancake batter in different parts of the pan. Size is very important. It will be difficult to flip your pancakes if they are more than 4-5 inches in diameter. Keep them small.
-Be patient. The pancakes will take several minutes to cook and bind in the pan. They will fall apart if you try to flip them too early and they will burn if you try to turn up the heat to expedite this process. Stay patient. They will let you know when they are ready to be flipped.
-Flip the pancakes and cook for another minute or two on the opposite side.
-Remove pancakes from the pan and repeat these steps 2-3 times or until you have used all of your batter.
-Top with blueberries or your other favorite fruit, or even more coconut butter!