July 18, 2013

Paleo Banana Pancakes



This recipe is a "first" for my blog.  The first recipe that I have not tasted  that I am sharing with you.  It feels weird and that is part of my hesitation to post lately.  But, I trusted my finicky taste testers to guide me as I created this recipe just for them.  Yep, the boys gave me feedback and this is the recipe that they love. I am told "Mom, you have to post this recipe, because people need this!"  So enough explanation...let's get cooking!

PALEO BANANA PANCAKES


4 pastured eggs (see note where to buy at the bottom of this post)*
1 organic banana - approximately 1/2 cup 
1 tablespoon real organic maple syrup - Grade B
1/2 teaspoon organic cinnamon
1/8 teaspoon baking soda
4 tablespoons organic coconut flour (Tropical Traditions)
2 tablespoons organic coconut oil, liquify (plus extra for oiling the pan) (Tropical Traditions)

I begin preheating my 12-inch skillet while I mix my pancake ingredients together.  It takes awhile for my heavy stainless steel skillet to heat up, but you be the judge of your own skillet.  

  1. Crack the eggs into a large bowl and whisk together very well.
  2. Peel and mash a banana into a small bowl and add to the egg mixture.
  3. Add the maple syrup, cinnamon, baking soda, coconut flour and coconut oil to the egg/banana mixture
  4. Stir well with a fork until mixed well.
  5. To determine if your skillet is hot and ready for the batter, add a drop of water to the skillet and if it skittles around the pan it should be just right.  Add the coconut oil to the pan.. My skillet works well with 3 tablespoons coconut oil at the start and then I use less as I cook more batches.
  6. Using a spoon drop the batter onto the hot skillet spreading it a little with the back of the spoon to make 3 " pancakes.
  7. Cook on the first side until browned on the bottom. You may see a few bubbles on the top side when ready, but not always, so keep checking for the bottom to brown. I use a flexible spatula for turning the pancakes gently to the other side.  Brown and remove from the pan and enjoy!
Debbie's Notes::
  • Do not use extra virgin olive oil for oiling the skillet, because the pancakes will cook to fast on the outside and burn.  Coconut oil and stainless steel work great. 
  • Where to buy pastured eggs -See Local Harvest*

6 comments:

  1. Yummy. I wish have to give these a try!

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    Replies
    1. Hi Cathy,

      :) I hope you get a chance to try them.

      Delete
  2. This looks great Debbie!! I'm so sorry you couldn't try them, because they sure do look tasty!! :-) I love that your boys said that you HAD to share the recipe! lol That sounds like a ringing endorsement to me!! :-)

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    Replies
    1. Someday, Carrie...when I can eat bananas I will get to enjoy them, too!

      Delete
  3. My kids and I just devoured these :) Being on GAPS we used honey instead of syrup and omitted the baking soda. Do you think the batter would hold up a day in the fridge? Thanks, Debbie!

    ReplyDelete
  4. Oh, Mary, your comment just makes my day! I am so happy you and the kids "devoured these" and that you shared your substitutions with us, too!

    I am guessing that the batter could be made ahead, but I am not sure about the banana. Would it turn dark?..maybe add that in just before you make them?

    ReplyDelete

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