I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack. They’re definitely not the same as traditional pancakes (a bit denser and drier) but our resident carb-addict, Lil-O seems to like them just fine.
Here’s what I gathered to make 12 pancakes (3” in diameter):
- 2 large eggs
- 3 tablespoons full fat coconut milk
- ½ mashed ripe banana (about 2 tablespoons)
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1½ tablespoons of Bob’s Red Mill organic coconut flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 1 small pinch of salt
- ghee or coconut oil (for frying)
Here’s how I made the pancakes:
I whisked the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract together until well combined.
Then, in a separate bowl, I mixed together the rest of the ingredients (except for the ghee)…
…before whisking together the dry and wet ingredients just before cooking.
I heated a tablespoon of ghee over medium heat in a small cast iron skillet and added a tablespoon of batter to the pan.
As soon as bubbles formed on the surface (about 1½ minutes)…
…I flipped the flapjack over and let it cook for another 30 seconds or so on the other side.
Repeat until done with the batter and enjoy!