One of my favourite things to do on a Sunday is to make pancakes. Grain-free, refined sugar-free, paleo pancakes in this case. I’ve always loved making pancakes. When I was young, I remember getting up early on the weekend to make them for my family.
I’d use a recipe from my treasured kids cookbook (I can’t remember the name of the book, but it had a yellow cover and each recipe was graded in terms of difficulty). Back then, my pancakes were made from wheat flour and milk. These days, I prefer to make grain-free pancakes because grains, like wheat, can leave me feeling bloated and lethargic.
This recipe is super simple. Since they’re paleo pancakes, the banana is the sweetener. I find that I don’t need to use additional sweetener in the toppings. But see what you think and adjust the toppings to your taste. I use Barambah Organics cottage cheese to layer between the pancakes. If you want a dairy-free option, you could use coconut yogurt instead.
Banana & Cinnamon Pancakes
For the pancakes:
- 1 banana
- 2 free-range eggs
- 1 x 20ml tablespoon coconut flour
- 1/2 teaspoon ground cinnamon
- Coconut oil for frying
- Organic cottage cheese (or coconut yoghurt) for layering
- Tahini for drizzling
- Extra ground cinnamon for dusting
- Mash the banana in a bowl with a fork until smooth and then beat in the eggs, coconut flour and cinnamon until well combined.
- Heat some coconut oil in a frypan over a medium heat. Drop small spoonfuls of the pancake batter into the pan and fry on both sides until golden and cooked through. Keep the pancakes small to make them easy to flip. (I use a spatula and a spoon to flip the pancakes – I use the spoon to gently lift the edge of the pancake onto the spatula before flipping).
- To serve, layer/top the pancakes with your preferring toppings and enjoy.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Raw Choc Chip Cookies.