I shared this paleo pancake recipe last week on Twitter in well less than 140 characters.
I’ll flesh it out a little more today, but rest assured it’s THAT brain-dead easy.
It’s really nice having some grain-free options to take the place of traditionally grain-filled breakfast foods. We miss our oatmeal, so options like this simple paleo pancake that take us beyond “eggs or yogurt?” for a grain-free Lent make me happy.
- 3 bananas, slightly overripe are fine
- 3 eggs
- 3 Tbs oil (melted butter or coconut oil), optional
- 1+ tsp. cinnamon
- chopped walnuts, optional
- ¼ c. yogurt cheese, optional
- Mash the bananas well, then mix in all the other ingredients. I usually use my hand blender, but I've also done it with a fork (just takes longer). Use a potato masher for chunkier texture.
- Fry in lots of fat until brown on the bottom, flipping once.
- Really let the pancakes get brown on the bottom before attempting to flip, as they’re very fragile. A quick move with an extremely thin spatula is the way to go. (See Notes for an adaptation to make them easier to flip.)
- Serve with butter and real maple syrup. However, they’re typically so sweet you don’t need the syrup.
- The leftover pancakes can be stored in the refrigerator and reheated in a toaster oven just like you would grainy pancakes, although you probably won’t really have leftovers unless you make a double batch.
- (I only know the fat is optional because I forgot it this week! Best to leave it in though…)
A Few Other Grain-Free/Paleo Breakfast Options
I promised you yesterday in the “go big” Monday Mission that I’d share the grain-free granola recipes I played with this weekend:
- Grain-free granola (recipe found in the newly expanded Healthy Snacks to Go eBook, pictured above): The first time we made this recipe, we may have kind of eaten it all in one day. In fact, I had to say to my husband, “Please leave a little for me to try with milk in the morning!”
- The grain-free almond apple pancakes (which used to be in this post as well, if you’re looking for them from a bookmark or pin) are over here with better photos ( like the one below)…
- I also made a couple varieties of power bars (reverse engineered Larabars) from my eBook Healthy Snacks to Go this weekend.
- We could eat these grain-free “pumpkin” pancakes at least once a week, which can be made with coconut flour, almond flour, whole wheat, and even sourdough starter! They also don’t always use pumpkin.
- Although I haven’t made them yet this Lent, last fall we regularly enjoyed the coconut muffins found in the newly expanded Healthy Snacks to Go eBook; they’re super moist and easy to make!
- Here are some tasty grain-free apple flax muffins.
Also keep in mind that Health, Home & Happiness has entire grain-free menu plans with breakfast, lunch, dinner and snacks. A wealth of information!
Get the whole premium package with bonus mini eBooks and Kindle/Nook files right HERE.
If you missed the last Monday Mission, click here.
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