October 11, 2013 § Leave a comment
This recipe is adapted from Banana-Pecan Pancakes in Paleo Indulgences by Tammy Credicott. Tammy’s recipe looks delicious, but I’m not a fan of nuts in pancakes, so I changed the proportions a bit to leave out the pecans.
Makes 2 servings
1 very ripe banana
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup coconut flour
In a medium bowl with a pour spout, mash the banana well. Sprinkle the baking soda over the banana and mix them together.
Add the eggs and vanilla to the banana and mix well. Now it’s time to get out the whisk. Add the coconut flour and whisk the batter until no coconut flour lumps remain. If the batter is too thick, slowly whisk in water until it reaches the desired consistency.
In a non-stick skillet preheated to medium, drop 1/2 teaspoon of coconut oil. Pour a small amount of batter into the oil to create pancakes. This batter does not bubble up and hold together the way most pancake batters do, so it’s a lot easier to handle if the pancakes are small. Once the first side is browned, flip pancakes over to cook the other side, then remove to a plate.
These are fabulous with cinnamon, but I don’t like adding it to the batter because it makes the pancakes look burned, which makes it difficult to judge whether they’re done. Instead, I like to make cinnamon butter to dip the pancakes in. For this melt 2 tablespoons of butter, stir in 1/2 teaspoon of cinnamon, and add sweetener to taste.
Low carb: use splenda to sweeten the butter.
Paleo: use grade B maple syrup to sweeten the butter (ghee).