An easy Paleo pancake recipe

We’re big fans of paleo pancakes, but they can be tough to get right.  We’ve seen a lot of recipes on the ‘net that call for tons of different ingredients or claim that easy paleo pancakes are just 5 minutes away, but most of the time those pancakes end up, well, less than optimal.  

Nichole Dehart over at CrossFit Invictus told me about her favorite paleo pancake recipe during a night hike a few years back, and when I tried it the next morning it instantly became one of our go-to breakfasts.  Easy to remember, easy to get ingredients for, easy to make, and damnably delicious.

We call these C&B pancakes, which I’ll let you figure out, but most folks just call ‘em banana pancakes.  So here it is: the PT guide to how to make paleo banana pancakes that’ll blow your socks off!

INGREDIENTS:

2 bananas
4 eggs
pinch of cinnamon
pinch of nutmeg
splash of vanilla
coconut oil, enough to cover your cooking surface

Note: The banana::egg ratio is 1::2; you can make a huge recipe or just enough for you.

Serves 1 hungry person or two regular people, or occasionally 3 people who eat like birds.

THE 3 THINGS YOU COULD SCREW UP:

-Not using enough coconut oil.  Make sure it completely covers your surface and is liquid, not just a smear of oil.  These pancakes like to float on oil.
-Not getting your coconut oil hot enough.  If you think it’s hot enough, wait another minute.
-Making pancakes too big.  These do not have (major gut irritant) gluten to hold them together; you're relying on the delicate proteins in the eggs. You’re going to get to eat all of these little guys, don’t try to make one of the the world’s largest pancakes with this recipe.  

DIRECTIONS:

You can see you don’t need to be super exact with spices; yesterday morning I accidentally loaded up on vanilla and they still tasted fantastic.

Before you start blending or mixing, get out a pan, scoop out a big ol’ spoonful of coconut oil and start heating it up.  The oil should be just this side of smoking; water should DANCE if you flick a few tiny drops on to the surface.

Once you’ve got the oil heating up, blend everything else together in a cup or bowl ’till smooth.

We use an immersion blender we got for Christmas a few years back.  Handy little things, we use it for everything from pancakes to buttered coffee.

Ok, back to the pancakes.  Once you’ve got a smooth blend and a hot oiled cooking surface, start pouring out the pancakes.   If you want this to be easy, do NOT make big pancakes.  About the size of your palm or slightly larger is about as big as you want to go.  

Lee insists in writing her name with the batter, or making massive Mickey Mouse heads or Van Gogh ears or any number of other things, but they’re hell to flip over and that job is usually mine, so I try and keep her away from the batter and just make small little beer coaster sized pancakes.  

They’ll be thin and should cook pretty quickly, a minute or two max on each side.  Again, make sure your cooking surface is hot enough.  If the batter doesn't "sizzle" as soon as it hits the pan, it's too cool.  If the batter is super active when it hits and immediately bubbles up and gets brown, it's too hot. 

ENJOY (QUICKLY!)

At our house there are the quick and the hungry; we usually eat ‘em with our hands as soon as they’re cool enough to touch.  We recommend serving them hot to hungry people; you’ll have a happy crowd.

Want to keep cruising around our site to see what else we have? Check out the articles below.