like love pancakes. Everything about them. I like them light and fluffy made with white flour, or hearty and thick made with whole grains. I like them with pumpkin puree mixed in, or topped with berries or bananas or chocolate chips and walnuts. No matter what you put on or in a pancake, it is delicious. Unless, of course, it is a Paleo pancake.
You know this if you’ve tried them. Paleo pancakes are not pancakes. They are eggy souffle type things that are incredibly hard to flip and almost always taste like crap. Since I went the way of the Caveman I have tried no less than 13 different Paleo pancake recipes. None of them were delicious. A few weren’t even edible. Not a single one had the texture of a pancake, that’s for damn sure. I mean, I get it. You can’t re-create the texture of grains if you don’t use grains. All I want is something very very close to a pancake, that is also delicious.
And so began my quest to CREATE the mufucka. Browsing through Paleo pancake recipes, I took note of all the different ingredients people used. Coconut flour. Tapioca flour. Almond flour. Almond butter. Eggs (50 bajillion of them). Baking soda, baking powder. Coconut milk. Bananas. Then I looked at the ones that turned into souffle le mess. All of these had at least three eggs, so I knew I had to limit the amount of unborn chickens in my Paleo pancakes. I’m a big fan of adding bananas for moisture in almost any bread-ish recipe, so I threw one in. And I decided to throw caution to the wind and add more coconut flour than any of the other recipes had used. I’m guessing they try to limit it because that stuff is peeeeee-ricey, but whatevs. I’m not looking for a cheap Paleo pancake, I’m looking for a yummy one.
And thus was born, my Paleo Pancake! Don’t get me wrong here. It’s not exactly like a pancake. I feel that Paleo pancakes will never get there. But it is a damn good substitution. It’s also still not particularly easy to flip, but it was easier than the multitude of other Paleo “pancake” recipes I’ve tried. It also turned out rather light and fluffy, almost like the inside of a real pancake!!! I get giddy just thinking about it. I used grassfed butter on my griddle because I was out of coconut oil, so the outsides browned extremely fast. I think if coconut oil was used you’d get a more golden brown pancake. I didn’t cook the second batch as long as the first, and the inside did turn out a little more souffle-ish, so I’m thinking the key with these suckers is a lower heat for a longer time. Since this was a trial run I also kept these free of any add-ins, but next time I might try some walnuts inside. They ended up tasting like a whole-grain pancake, but with a lighter texture.They were a bit salty, I’m guessing from the bakng soda, but I never use salt when I cook and I’m super sensitive to the way it tastes, so people who eat more salt may not even notice it. I was also out of maple syrup (make sure you’re using 100% pure organic maple syrup if you use some!) so I put grassfed butter and a little (by little I mean miniscule) honey on top. Overall I was damn pleased with myself, and so was my tummy. In the next batch I’ll probably cut a bit of the baking soda, and maybe add a little more almond butter.
Are you about to die in anticipation of the recipe? Fear not! Please let me know if yours turn out good, or if mine were a total fluke of nature and will be gross when I make them again (please God no, I can’t handle more pancake recipe searching!)
Recipe makes 4 pancakes about the size of my hand. The smaller you make them, the easier they are to flip.
- One banana (the riper the better, overly ripe is great too)
- One egg + one egg white
- Two tablespoons coconut flour
- One tablespoon honey
- 1/4 teaspoon baking soda (remember my salty-ness)
- One heaping 1/2 teaspon cinnamon
- One tablespoon almond butter
- 2-3 tablespoons coconut milk
Mix everything but the coconut milk together. You can throw it all in a Vitamix (or blender of some sort) or mash everything with a fork in a bowl if you like your bananas chunky. Add coconut milk until you have a thick batter. Melt a half tablespoon grassfed butter or coconut oil on griddle. Cook over low heat, turning once, 3 ish minutes on each side (maybe longer, I’m a poor judge of time). Top with whatever sounds delicious to you and enjoy!
I’ve made these pancakes 4 or 5 times since the original post, and they’ve turned out great each time. I was feeling like something particularly decadent the other morning, and this beast is what happened:
I topped the pancakes with coconut whipped cream, raspberry reduction, and toasted coconut. It was like a berry bread pudding dessert almost. Yes, I ate 4 of them.