Pancakes

These Paleo Pancakes feature bananas as the main ingredient, and are a welcomed change from the typical egg breakfast.  These freeze-ahead Paleo Pancakes are great for quick, on the go breakfasts, but they are also nice, healthy snacks.

Our Sundays are Breakfast of Champion mornings.  There’s nothing better than a lazy Sunday where you enjoy your coffee, eggs, pancakes and homemade sausage over the Sunday paper or a nice book.  Ah, that is my Zen for the week!

Our Breakfast of Champions usually involves some form of Paleo Bread like WafflesBiscuits or these Pancakes.  Our son loves them too!  I use my son as a gauge often times before posting recipes to the website.  If they can pass a 4-year-old’s taste test, then its the next best thing to gold.

Plus, leading a Paleo lifestyle doesn’t have to be boring or limited.  These Paleo Pancakes are a great, welcomed change from the typical Egg and Vegetable Scramble we make during the week.

Egg Vegetable Scramble

If you want to save these pancakes for later, simply place them in a sealed zip-lock bag, separated by parchment paper, and place them in the freezer.  The parchment paper makes it easier to pull out one pancake at a time.  When you need a quick breakfast or mid-day snack, simply take one or two and place them in the toaster or toaster oven.

They taste delicious by themselves but feel free to top with maple syrup, unsweetened applesauce, or Sugar-Free Jam.

As an added bonus, they are very easy to make; so easy, in fact, that our two-year-old son assists with most of the work.  Check out the other 9 ways Kids Help in the Kitchen.  It’s never too early to start teaching your kids how to take good care of themselves.

Makes 6 pancakes

Ingredients:

  • 3 slightly ripe bananas
  • 2 tbsp melted ghee or coconut oil
  • 1/2 tsp apple cider vinegar
  • 1/3 cup coconut flour
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda

Directions:

  1. Heat the oven to 350 degrees.
  2. Combine all the ingredients into a food processor in the order listed above.  It is important to put the baking soda in last because it will activate immediately.
  3. Process the mixture for 1-2 minutes or until the mixture is uniform and well combined.
  4. Place 6 scoops of the mixture onto a baking pan lined with parchment paper.
  5. Form each scoop to the shape and size of your desired pancake.  The pancake will not spread or change form while baking.
  6. Cook the pancakes for 14 minutes on one side.
  7. Flip them and cook for an additional 8-10 minutes on the other side or until both sides are brown and the center is cooked.

Serve with:

Serve these pancakes with Sugar-Free Sausage, Sugar-Free Bacon, Egg Casserole, and Hash Browns for a full-blown Breakfast of Champions.

Egg Casserole

Top them with Maple Syrup, Local Honey, or Sugar-Free Jam.

Sugar-Free Jam

Also, be sure to check out these 7 Best Paleo Breakfast Ideas for more Paleo inspiration.

8 Comments Add yours

  1. Juan Du says:

    Tanya, where did you buy your arrowroot powder?

    1. Tanya says:

      I usually find it in the baking isle where they sell other Gluten free flours. I buy the Bob’s Red Mill brand, which is pretty easy to find in mainstream grocery stores.

  2. Juan Du says:

    Thank you Tanya! I’m making the pancake again. It’s so good!

    1. Tanya says:

      I’m glad you like them. The pancakes are a favorite around our house too.

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