Is there anything better than a stack of fluffy pancakes doused in maple syrup for a weekend breakfast? Soft, sweet, and pillowy, pancakes are a classic comforting breakfast, but they are definitely not a health food. Loaded with bad fat, refined carbs, and sugar, they’re not much better than eating a doughnut. Yeah, they’re that bad.
Fortunately… there’s a healthy alternative :) Paleo Banana Pancakes. Made just like traditional pancakes, but with coconut flour. And drizzled with warm, pure maple syrup.
With only a few ingredients, you can whip up pancakes that will rival your favorite breakfast spot, without making you feel like you need a nap an hour after eating them. Serve them with some nitrate free bacon and a little bit of pure maple syrup, and you’ve got yourself a Sunday breakfast you can look forward to.
Word to the wise: It’s important that you use very ripe bananas here. Not yellow with a few brown spots, and definitely not green, but bananas that are almost black. They’re softer and sweeter, and will turn out pancakes that have the taste and texture you’re looking for.
- 3 very ripe bananas
- 6 organic eggs
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil
- Pure maple syrup or fresh fruit, for serving
- Put the bananas, eggs, coconut flour, cinnamon, and salt in a blender and blend until very smooth.
- Heat a cast iron skillet or griddle to medium heat. Add the coconut oil and pour the batter into the pan. Cook until the pancakes are slightly bubbly and edges are firm. Flip, and cook for another 2 minutes or so. Continue cooking until all pancakes are done. Serve with the maple syrup and/or fruit.