Banana Pancakes – grain free
Ingredients
makes about 12 small pancakes – recipe can be doubled easily – I use a griddle
- 2 eggs
- 1 very ripe banana
- 1/4 cup almond butter – where to buy nut butters
- 2 Tbsp raw milk, kefir or coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1 tsp vanilla extract
- Coconut oil or ghee for cooking
Directions
Mush up banana and almond butter together thoroughly until smooth consistency. Add eggs and mix. Add milk and the rest of the ingredients.
Your batter should be pretty liquid-y thin. If it wouldn’t run off a spoon, it’s too thick…add a little more milk until you get the right consistency.
Heat your griddle/cast iron/non-stick skillet over medium heat. Melt a generous bit of coconut oil and butter and pour in the batter, in whatever shape or size you’d like. When the pancake begins to have surface bubbles near the center flip and cook other side (each side 2-3 minutes). Add more coconut oil to cook surface as needed between batches.
Let your pancakes rest in the oven on “warm” on a paper towel lined plate until all batches are complete.
We smother these in maple butter – just mix 3 tbsp butter with 3 tbsp maple syrup (Grade B) and some cinnamon! – YUMMY!
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Lindsey,
these are absolutely delicious! My daughters (and even one of their friends) think these are the best.
They are right? And you don’t feel all full and bloated after eating them! Thanks for your sweet comments Dana!
Speaking of bananas, have you tried this? Try a really ripe banana. So good! http://themeanestmomma.com/2012/05/17/chocolate-banana-ice-cream-paleo-rific/
How many of these are a serving? And do you have the nutrients (calories, fats, carbs etc. etc). I am making these right now and I can’t wait to try them! Thanks for all your posts!
I can usually get about 16 each time I make this. I am sorry but I do not have nutrients for this – I just know it is nourishing!
These are SO Delicicous!!
I just love these so much! I am eating them now, my 3rd time making them and I never get tired of them. I’m 3 weeks into paleo eating and don’t miss grains one bit with recipes like this! Thank you!!
Woot!
I was so excited, except that I am allergic to eggs and milk more than I am allergic to gluten.
Thanks for the momentary excitement, though. These look and sound delicious!
You can use almond or coconut milk (which isn’t milk at all) and sub the eggs with coconut oil or another oil
We sub our eggs with flax seeds or chia seeds. 1 tbsp. ground flax mixed with 3 tbsp. warm water = 1 egg. Let it sit for a minute before you add to the recipe.
The chia eggs did NOT work for us. The pancakes were a goopy mess in the pan, the whole batch was ruined
My recipe does not call for chia eggs…real pastured eggs.
Do these freeze well?
Yes they sure do.
Do you think sunflower seed butter would work in place of almond butter? Sadly, we can’t do almonds in our house.
In my experience with recipes the two are interchangeable however be prepared for dark green pancakes
These were a bit too sweet for my taste, any ideas to replace the banana with something less sweet?
Use sweet potato or applesauce!
Thanks, I will try next time
why grade B syrup and where do you get it? thx!
can I use coconut flour instead of almond butter? Thanks!
No I do not think that would work. That would be an entirely new recipe.
Made these for breakfast. These were really yummy! Thanks for the recipe!
Starting another week with your delicious pancakes! IMHO, these are the perfect food.
I am glad I doubled the recipe! We ate them all in 1 sitting
My kids are 4 and 6; hubby and I are going grainless. It is exhausting cooking different foods for everyone, so this hit the spot! I substituted almond milk and sunbutter, bc that is what I had! Great!
Baking powders contain corn starch, which is grain based. Do you know of any alternatives to that? Thanks.
You know you can make that homemade as well: http://thecoconutmama.com/tag/corn-free-baking-powder/