This recipe from eatdrinkpaleo.com.au uses banana, almond meal, desiccated or shredded coconut and eggs as the key ingredients. They are, like most pancakes, heavier on the carbs and have quite a bit of almond meal but as an occasional Sunday breaky, these cheeky babies are totally superb. They are super easy as you can whip up the mix in the blender. I recommend making these as mini pancakes as they are easier to flip over.
- 1 medium banana, peeled and roughly chopped
- 2 whole eggs
- 6-7 tbsp almond meal
- 3 tbsp desiccated coconut,unsweetened
- 1/2 tsp gluten free baking powder
- 1 tbsp vanilla essence
- ghee or coconut oil for cooking
- 2 tbsp butter, grated or mashed if softened at room temperature
- ½ lemon, zest and juice
- Handful of blueberries
- Grate butter stick into a ramekin and combine with grated lemon zest and lemon juice. Use a fork to mash the butter and incorporate lemon. Set aside.
- Place all ingredients in a blender and puree until smooth and fluffy. If you don’t have a blender, you can mash banana with a fork and whisk the eggs in a bowl and then combine with the rest of ingredients.
- Heat up a tiny dollop of ghee or coconut oil in a non-stick frying pan. Cook pancakes in batches, about one and a half tablespoon of mixture per pancake.
- Keep the heat on medium making sure the pancakes don’t burn too quickly and cook thoroughly.
- I usually cook mine for 1:30 mins on each side. You know it’s time to turn them over when little bubbles start appearing in the batter. The batter is quite fragile so use two spatulas to turn them over.
- Add a little more ghee or coconut oil in between pancakes.
- Serve with lemon butter or maple syrup and berries on top.