VEGETARIAN | DAIRY-FREE | GLUTEN-FREE | PALEO
Make you banana pancakes, pretend like it’s the weekend now…
If you don’t sing that (at least in your head) when you’re making banana pancakes, then are you really an American? I’m just saying.
Today we are talking about paleo pancakes.
There are two schools of thought in the paleo pancake game.
One grasps at some semblance of cakey, glutenyness. They add nut flours, baking powder, and other stuff to try to make them taste, feel, and sound like normal pancakes. They fight to make their recipes taste less “banana-y”.
Then there’s the purists, who stick to a 2-ingredient recipe: ripe bananas and eggs. This recipe pulls its weight in the yummyness category, but it’s not trying too hard, either. It’s just two yummy things mashed together and pan-fried in coconut oil. As Ina would say, “How bad can that be?”
(I think it’s clear that I am a paleo pancake purist.)
In the name of fully committing to the idea of these as banana pancakes, I am adding an obvious third ingredient: ground cinnamon. You can’t make banana bread, banana nut muffins, or banana pancakes without some damn cinnamon. It’s unconstitutional. They’re made from bananas. Let them taste like damn bananas.
Making these in coconut oil adds a solid dose of healthy fat, so you can make a breakfast containing protein, healthy fats, and some slow-digesting carbs. #winning
Here you have them, my 3-ingredient paleo pancakes. This is some serious caveman food. So much mashing. So little measuring. Enjoy.
Per person, mix:
- 1 ripe banana
- 2 eggs
- 1/2 teaspoon cinnamon
- [Coconut oil]*
*Doesn’t count as an ingredient
- Whisk eggs in a mixing bowl. Mash bananas in. Stir in cinnamon.
- Prepare a plate with paper towels and set next to stove.
- Heat a large skillet on medium-high heat. When it is hot, add about 2 tbsp. of coconut oil and coat the pan. Then, drop about 3 tbsp. of batter onto the pan and reduce the heat. Give each pancake a little room to spread. When the tops start to bubble, flip them over with a large spatula one at a time. When a batch is done, move them to the paper towel’d plate and repeat the process, adding coconut oil and adjusting heat as needed. Serve with toasted walnuts, maple syrup, banana slices, a dusting of cinnamon.
If you don’t have bananas that are particularly ripe, stick yours in the microwave for about 15 seconds before mixing them with the eggs. It will make them softer and easier to mash.