Quite a few of my readers asked me for a good recipe for paleo pancakes. I’ve tried making pancakes many different ways – with and without coconut flour, almond meal, hazelnut meal, arrowroot or tapioca flour, banana and no banana, eggs and no eggs – and I think I have found the perfect recipe. I still think the hazelnut pancakes with blood orange sauce in my cookbook are pretty good but this recipe is super easy and I have now tested it in different quantities to make sure that the pancakes are in fact ALWAYS good.
This recipe uses banana, almond meal, desiccated or shredded coconut and eggs as the key ingredients. They are, like most pancakes, heavier on the carbs and have quite a bit of almond meal but as an occasional Sunday breaky these cheeky babies are totally superb. They are very easy as you can whip up the mix in the blender. I recommend making these as mini pancakes because they are easier to flip over. I’ve tested these on multiple paleo and non-paleo friends and everyone really loves them and I hope you like them too.
Cook’s notes: For those avoiding nuts, I would use a combination of coconut flour (maybe 2 tablespoons) and tapioca flour (also about 2 tablespoons). Other nut meals can be used instead of almond meal.
- 1 medium banana, peeled and roughly chopped
- 2 whole eggs
- ⅓ cup almond meal (6-7 tablespoons)
- 3 tablespoons desiccated coconut,unsweetened
- ½ teaspoon gluten free baking powder
- 1 tablespoon vanilla essence
- ghee or coconut oil for cooking
- 2 tablespoons butter, grated or mashed if softened at room temperature
- Zest of ½ lemon
- Juice of ½ lemon
- Handful of blueberries & maple syrup to serve
- Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.
- Place all pancake ingredients in a blender and puree until smooth and fluffy. If you don't have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.
- Heat up a dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoons of mixture per pancake. Keep the heat on medium making sure the pancakes don't burn too quickly and cook thoroughly. I usually cook mine for 1:30 mins on the first side and for about 1 minute on the second side. You know it's time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over. Add a little more ghee or coconut oil in between pancakes.
- Serve with lemon butter or maple syrup and berries on top.