Paleo Pancakes

Paleo

I made two different pancake recipes this morning to try and determine which was best. The first ones were quick, yummy, but a tad dry – but I may have overcooked them. The second recipe was more like a traditional pancake but I was so hungry by the time the second batch cooked that I forgot to take a photo! Try them both and see which ones you prefer  – just make sure you have some ripe bananas and a can of coconut cream in the fridge the night before. The more over-ripe the bananas, the better for these recipes – for both the pancakes and the whipped coconut cream.

Pancakes #1

Ingredients

  • 3 eggs
  • 1/4 cup almond butter (I used Macro Almond Spread, available at Safeway)
  • 3 ripe/over ripe bananas
  • Coconut oil to cook

Topping

  • 1/2 cup coconut cream, left in the fridge overnight
  • 1 vanilla bean cut in half and scraped
  • 1/2 extra banana (over ripe)
  • Fruit to top –  I’ve used strawberry and passionfruit

Method

  • Mix eggs, almond butter and bananas in a mix master until well combined
  • Grease pan with coconut oil. Pour batter to create pancakes
  • Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes
  • To make the topping whip coconut cream, banana and vanilla bean together. Dollop onto pancakes and serve with fresh fruit

Pancakes # 2

  • 4 eggs
  • 1 cup coconut milk
  • 1 vanilla bean, cut in half and scraped
  • 1 tablespoon raw honey
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Coconut oil to cook

Method

  • Beat eggs until frothy. Mix in coconut milk, vanilla bean and honey
  • In a small bowl mix together coconut flour, baking soda and cinnamon
  • Combine dry mixture with and beat on medium speed (hand mixer) for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter
  • Grease pan with coconut oil. Pour batter to create pancakes. If the batter seems too thin you may need to add a small amout of coconut flour to achieve the desired consistency
  • Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes
  • Serve with whipped coconut cream and fresh fruit as above
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