Banana Pancakes

I don’t know about ya’ll, but when it comes to breakfast — I’m easily satisfied.  It is time to break my fast and, quite honestly, anything I can get my hands on will do.  All the time I read/hear about folks struggling on a grain-free diet because they can’t figure out what to eat for breakfast!  Give me bacon; give me sausage; I never grow tired of warm runny egg yolk — but hey, that’s just me.

 

I admit; however, that on those relaxing Sundays when the whole family wakes up together — it’s nice to have a little bit more.  There are tons of grain-free pancake recipes out there…not to mention biscuits, waffles, crepes, and french toast.  I personally could do without any of them.  I wake up and crave meat.  But you know what makes warm salty meat taste even better?…something sweet next to it!!  Enter: banana pancakes.

Jason and I have still been maintaining a pretty strict regimen.  I had two bananas that were quite spotted; I knew I needed to use them up, but other than the subtle sweetness of banana — you won’t find any sugar added sugar here.  Of course, if you’re not being too strict on yourself honey or maple syrup would be fantastic on these.

 

Ingredients

  • 2 very ripe bananas, peeled and sliced
  • 3 eggs
  • 1 tbsp. coconut milk
  • 1/4 tsp. almond extract (you can sub vanilla)
  • 3 tbsp. coconut flour
  • 1/2 tsp. ground cinnamon
  • a few tablespoons of coconut oil for frying

 

Process

  1. Blend your bananas, eggs, coconut milk and almond extract together in a kitchen mixer.
  2. Add in coconut flour and cinnamon — blend again until smooth.
  3. Heat a tbsp. of coconut oil in a frying pan over medium heat — you may need additional oil to finish them all.
  4. Spoon 2-3 tbsp. of batter into your frying pan and cook 1-2 minutes then flip.

**Note — these pancakes are meant to be a bit smaller than your regular pancakes.  The batter is pretty thin so they’re easier to flip that way.

We ate our pancakes with just a pat of butter and some extra cinnamon sprinkled on top.  As I mentioned before these would be great with added honey, syrup, coconut butter, almond butter, or even some extra sliced banana and nuts.  Hope you enjoy the subtle sweetness of these banana pancakes  — and don’t forget to serve them with a side of bacon or sausage!

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7 Responses to “Banana Pancakes”

  1. Britt says:

    These were delicious! Just made them as a “breakfast for dinner” feast for me & my husband in honor of Shrove Tuesday, and they were *so* tasty! This is a new regular recipe of ours for sure – thank you!

  2. You’re so interesting! I don’t suppose I’ve read anything like this before. So nice to discover somebody with original thoughts on this topic. Really.. thank you for starting this up. This site is something that is required on the web, someone with some originality!

  3. Mike Gough says:

    Trying these tonight!!

  4. Julie says:

    Yummy! We just made a double batch of these for breakfast and added some dark chocolate chips. Very Good, thanks!

    • jennifer says:

      Ooooh I bet they’d be fantastic with dark chocolate chips! Thanks for the comment…SO glad you enjoyed them. 🙂

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