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 (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 (use the code STEWARDSHIP for 10% off at that site!), 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!
Is breakfast monotonous at your house? Uninspiring? Or worse…processed? Get a little inspiration from The Healthy Breakfast Book, over 60 recipes plus efficiency tips and sample meal plans to make every breakfast nourishing. This recipe is just one of the great ideas in the book!
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