I’ve had an obsession with pancakes ever since I went paleo. Pancakes are the perfect Sunday morning breakfast, but all of the paleo recipes I’ve found in the last 6 months weren’t exactly winners. Sure, they did the job, but the texture was always weird. Tasty? Sure. Texture of a sponge? Most definitely. (And I’m sorry, but protein powder in a pancake doesn’t feel very gourmaleo. I want to use real foods that I can pronounce and I’m still trying to figure out the phonetics of the last 16 ingredients)
After 3 different variations over 3 Sundays, I finally created a paleo Frankencake that mimics the texture of the real thing! This is only version #3 and probably something I will never stop tweaking, but for now, enjoy your new Every Sunday Breakfast. These keep well in the fridge for snacks later.
Preheat a non-stick pan or griddle over low-medium heat.
1 banana mashed
3/4 cup coconut flour
3/4 cup almond milk
1/4 cup apple sauce
1 teaspoon cinnamon
1 teaspoon baking powder
1 tablespoon olive oil
1. Mash banana and whisk in apple sauce, eggs
2. Whisk in coconut flour, baking powder, cinnamon
3. Add almond milk and olive oil last and whisk until there are no lumps
4. Spoon batter into pan and spread it out gently
5. Wait until you see air bubbles and then flip. Cook other side for 2 minutes.
Makes 12 small pancakes
(If your pancakes are too light, or if they are too difficult to flip, turn the heat up a little bit. If they’re sticking, add some olive oil or non-stick spray to the pan.)
For the Berry Sauce
1/2 cup frozen berries
1/8 cup water
1. Put berries and water in a small sauce pot and heat over medium heat for 3-4 minutes until berries are soft.
2. Pour in a blender and puree until smooth.