I played around with a bunch of different recipes eventually combining them to come up with this latest iteration. I found that too many bananas made them too thick. Too much coconut flour and it doesn’t taste awesome.
I wanted simple ingredients that turned out fluffy and delicious like ‘real’ pancakes. This final recipe has a great texture and taste. It’s easy to pour. Easy to flip. Stays fluffy and tastes amazing.
Ingredients: 2 Bananas, 1/2 Cup Coconut Flour (+ or -), 1/4 cup Coconut Milk, Glob Almond Butter (~2 tbsp), 5 eggs, 1/2 tsp baking soda. Mix or blend in food processor.
This is a good consistency. If its too thick it wont pour well and..it’ll be too thick. If its too thin it wont stick to the pan and be impossible to flip.It’s hard to tell when they are done. Medium-high heat cook 3-5 min per side until golden brown. Smaller cakes makes them easier to flip. They don’t stay together quite as well as ‘real’ pancakes. Top with a slap of kerry gold grass-fed butter and smother in some Organic Grade A maple syrup. Enjoy with a side of thick juicy bacon. Just like the cavemen would do. Recipe could have made enough for seconds or the inclusion of a third party. Ouuuu…the layers of deliciousness that melt in your mouth. Finally a paleo pancake recipe I can stand behind. Craving satisfied.