I figured that if I’m going to have some paleo recipes on this blog, I should have a paleo pancake recipe.
Something I’ve noticed about paleo people: They must all love having bananas in their pancakes, because pretty much ever recipe I’ve seen contains bananas.
I hate to disappoint them.
But there are no bananas in these pancakes.
So in other words, you won’t take a bite of these pancakes and get your mouth filled with banana.
They don’t taste like scrambled eggs either.
They taste like coconut pancakes.
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon melted honey, maple syrup, or other refined sugar substitute
- 4 egg whites
- 2 eggs
- ½ cup milk substitute (I used coconut milk for a nut free version, but I think almond milk would also work)
- ½ tsp cinnamon
- 1 teaspoon lemon juice
- ½ cup coconut flour
- ¼ tsp baking soda
- Heat a cast iron skillet to medium. Grease with coconut or olive oil.
- Put all of the ingredients in a blender and beat for 30 seconds.
- Pour the batter into a bowl.
- Ladle on the first pancake. Mine were about ¼ cup of batter each, but you could make them larger or smaller.
- These pancakes have to cook just a bit longer than normal pancakes, or else they will wrinkle when you try to flip them. So wait for about 3 minutes before flipping, then cook the other side for another 2 minutes or so. If the pancakes are wrinkling, wait longer. If they seem to be browning too quickly and burning, then turn the pan down. It will take around 35 minutes to cook them all. If you don't have time for this, use two pans instead.
- Cook until the batter is used up. You should get about 9 4-inch pancakes.
- Serve with maple syrup and fruit.