It’s been over a month since I began my 30-day Paleo challenge, and although I can’t say I fully completed the 30 days, I can say that I have continued to make an attempt to follow it as much as possible even past December 5th (my end date). In my first week, I had gone out and spent a hefty portion of my pay cheque turning my kitchen into a Paleo friendly one. A month and a half later, I still had big container of untouched coconut flour hanging around. My taste buds veer more towards savoury rather than sweet, so I didn’t feel any huge urge to bake Paleo alternatives to baked goods throughout my challenge.
Nevertheless, I was starting to get sick of apple sauce “oatmeal” and smoothies with a side of hard boiled egg for breakfast. I love lazy Sunday morning breakfasts at home, and, having found some bacon in the fridge, instantly craved a good ol’ plate of pancakes and bacon.
While searching for Paleo pancake recipes, I stumbled upon this gluten-free coconut flour banana pancake recipe from Joyous Health – another brilliant Torontonian I have just discovered! This recipe is so simple, easy to make and delivered exactly what was promised – delicious and fluffy pancakes. They are also not too sweet and don’t leave you feeling like you ate a chunk of cake for breakfast.
Try it out, recipe below!
Coconut Flour Banana Pancakes
- 4 organic medium size eggs (egg-free option below)
- 1 cup almond milk, unsweetened
- 2 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1 teaspoon baking powder (gluten-free and aluminum-free)
- Organic coconut oil – as needed.
- If needed: 1/4 almond milk, unsweetened
- 2 bananas sliced
- Optional: 5-10 drops liquid organic stevia (I didn’t use this but if you like a sweeter taste, go for it)
First, measure your liquids. Here I’m using these beyond cute Cottage Birds Measuring Cups from Colom & Brit, which obviously make any kind of measuring far more fun! Colom & Brit is one of my favourite online store to find quirky items for your home at a super affordable price. Normally they don’t ship to Canada but if you email them they will, because they’re the best.
Using a large bowl, whisk eggs. Stir in almond milk and vanilla. Set aside.
In a medium-sized bowl, combine the dry ingredients (coconut flour, baking powder).
Sift the dry mixture (this helps remove coco flour clumps) into the wet mixture. It may look clumpy but after lightly mixing let it sit for a few minutes. The batter will be pretty thick, sort of like brownie batter. Add 1/4 of the almond milk if needed. TIP: If batter seems eggy and lumpy, let it sit for at 3 minutes
Heat a large pan on low-medium and melt organic coconut oil — just enough to cover the pan. Pour about 1/4 cup of batter onto the pan and spread the batter about 2-3 inches thick. Place 2-3 banana slices on top of the pancake. Let it cook a few minutes and flip it when the sides are starting to get golden and the top is forming bubbles. Cook an additional 2-3 minutes on the other side.
Serve with real Canadian maple syrup (or honey) and enjoy!
(recipe from JoyousHealth.ca)
Love it? Hate it? Leave a comment and let me know what you think!