RECIPE: The Perfect Paleo Pancakes

If you are new to making paleo pancakes I think you either like them or don't. I hate to break it to you but they do not taste like regular pancakes. It's like spaghetti squash. Does it taste like spaghetti? NOPE. You do get used to the flavor and texture though. You actually learn to like it. Does it beat hot pasta and your moms homemade spaghetti and meatballs? I'll let you answer that one. You have to remind yourself that it's the health benefits that matter.

If you are really looking for that pancake texture try the almond flour pancake recipe and don't skimp on the toppings. Splurge a little and add a drizzle of maple syrup until you get used to it.

Anyways...

I know I've posted this technique before but I feel that if I eat something five days a week it probably needs it's own recipe post.

The paleo or not really two ingredient pancake isn't really a recipe. It's a technique and can actually be kind of tricky. I can't even remember who's blog I saw it posted on first but it has become a big part of my life.

Here's how I do it.

I start with one really ripe banana and one egg.

I chop a quarter of the banana off and set it aside. Then mash the rest of the banana in a bowl. You want to mash it really well. Like really really well.

Whisk in your egg.

Melt a teaspoon of coconut oil or grass fed butter in a pan on medium-low heat. See how it's not two ingredients?! Pour in the pancake batter.

Let the pancake cook for about five minutes on one side. You don't want to try to turn it too soon or it will fall apart. It won't bubble like a real pancake so you'll have to check it periodically to see if it's ready. Flip it over and let the other side cook for about two minutes.

Here's the trick y'all. You've got to cook these low and slow. Don't rush it or you'll have a scramble instead of a pancake. You have to let that egg cook all the way through on the one side so it won't break. The heat has to be low so the egg doesn't burn. It's kind of a learning process with your stove.

My favorite way to top it is with that 1/4 of the banana, sunflower seed butter, and salted cinnamon coconut chips. It makes the perfect breakfast paired with a side of bacon and coffee.

Another version I do adds one egg white and 1/4 cup of almond flour to the original ingredients.

Topped with salted cinnamon coconut chips...

It's amazing!

Paleo Pancake or Not Really Two Ingredient Pancake

1 egg
1 medium ripe banana
1 teaspoon coconut oil or grass fed butter

Chop a quarter of the banana off and set it aside to use as a topping. Then mash the rest of the banana in a bowl. You want to mash it really well. Whisk in your egg. Melt a teaspoon of coconut oil or grass fed butter in a pan on medium-low heat. Pour in the pancake batter. Let the pancake cook for about five minutes on one side. You don't want to try to turn it too soon or it will fall apart. Low and slow is the key. Flip it over and let the other side cook for about two minutes.

Almond Flour Paleo Pancake

1 egg
1 egg white
1/4c almond flour
1 medium ripe banana
1 teaspoon coconut oil or grass fed butter

Chop a quarter of the banana off and set it aside to use as a topping. Then mash the rest of the banana in a bowl. You want to mash it really well. Whisk in your egg, egg whites, and almond flour. Melt a teaspoon of coconut oil or grass fed butter in a pan on medium-low heat. Pour in the pancake batter. Let the pancake cook for about five minutes on one side. You don't want to try to turn it too soon or it will fall apart. Low and slow is the key. Flip it over and let the other side cook for about two minutes.

Try some variations!

• Blueberry Pancakes- add a 1/4 cup of blueberries to your "batter" plus grass fed butter on the top