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.
- 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…)
The pancakes are very, very thin, hard to flip and time-consuming if you use a stick blender especially. If you add a Tbs. or two coconut flour (use the code STEWARDSHIP for 10% off at that site!), they handle much better. Cutting down on the fat may help as well.
Frozen and thawed bananas are fine.
Variations: adding mini chocolate chips is a super fun celebration breakfast, like for a birthday or first day of school.
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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!”
- Sometimes you really just want to grab something and go, without all the prep. I hear you!! Have you ever tried to find a soaked-oats granola in the store? Pretty hard, isn’t it… but Thrive Market has you covered! I found this Apple Crisp Granola that won’t break the bank (or your teeth!) – and it’ll be delivered right to your door. Receive 15% off your first order, no coupon required.
- 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!
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