My family has been following the Paleo Diet for a couple of weeks and eating eggs for breakfast almost every morning is really boring. It is a bit of a challenge to prepare food in a hotel but we manage.
So yesterday morning I decided to try Grain-Free Banana Pancakes from AgainstAllGrain.com. I think for my first attempt at Paleo pancakes...they came out pretty good.
I used a little Nature's Agave RAW Agave Nectar for some syrup. It was definitely a nice change to having eggs for breakfast.
- 3 medium eggs, at room temperature
- 1/4 cup non dairy milk (I used Trader Joe's Coconut Milk)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- 1/3 cup blanched almond flour (Honeyville or Digestive Wellness works best) (I used Bob's Red Mill)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 overly ripe banana (brown spots are the best!)
- 1/4 cup chocolate chips (homemade or Enjoy Life – omit for SCD)
- Butter or coconut oil for the pan
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
Keep hot in a warm oven until you are done making the remainder of the pancakes.
These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.
Recipe from AgainstAllGrain.com