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!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my new cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).