We can eat pancakes any day of the week, but I especially love pancakes on Sunday morning. Growing up, my sisters and I would wake up to the smell of pancakes and sizzling bacon on Sunday’s. My dad would be downstairs in the kitchen cooking up a storm, with Ray Stevens’ gospel tracks playing. We’d all run downstairs for breakfast, because who doesn’t love pancakes?! Then we’d head over to church, followed by a relaxing day.
Sunday morning pancakes and church are a tradition Myles and I continued when we first moved in together. Now that we have Logan (and soon-to-be baby girl) this tradition has become even more meaningful. I’m hoping our kids will have the same happy memories associated with Sunday mornings :).
This paleo banana pancake recipe is a favorite in our home! It’s super easy to whip up, and a great use for those too-ripe bananas. These are grain-free, and thanks to the almond flour, pack a ton of protein.
INGREDIENTS: (Makes 8 pancakes)
2 ripe bananas, mashed
1 cup almond flour
1/4 cup almond milk
1 egg, whisked
3 tablespoons coconut flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
Coconut oil for cooking
DIRECTIONS:
1. Combine almond flour, coconut flour, baking soda, baking powder, and cinnamon in large bowl.
2. Add in your mashed bananas, almond milk, vanilla, and whisked egg.
3. Heat coconut oil in skillet and add about a spoonful worth of batter to pan. I use the bottom of the spoon to spread the batter out a bit.
4. Cook until you see bubbles form and pop, then using a spatula greased with coconut oil (helps with the flipping) flip pancake and cook other side.
5. I then add some more coconut oil to skillet before cooking the next pancake. Repeat until batter is finished.
6. Enjoy with banana slices and jam/syrup (we love it with agave)!
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