Sometimes, you just want a crisp, warm, cakey bite of deliciousness.
And this is exactly that.
This recipe is paleo, so it has no grains, gluten, or dairy. However, like all pancakes or bread substitues, it is NOT Whole30 approved. Almost everything in it is compliant on its own (except flax and vanilla extract), but making it into a pancake is not.
But I’m not doing a Whole30 right now. So, bring on the pancakes!
These ingredients are fairly standard to a paleo diet, but might not be in your cupboard if you aren’t trying to eat gluten free or grain free. (And just so you know—I’m not actually opposed to all grains. I just know I feel much better when I eat mostly grain free, so I go with that.)
The basic ingredients that you don’t want to mess with are: coconut flour, plantain, banana, apple, egg, almond butter, and baking powder. The rest of the ingredients are my suggestions for what I think makes the best pancake, but you can play with them a little without throwing it off too much.
For example, you can adjust the spices, leave out the vanilla, or use sweet potato instead of pumpkin. You can substitute flax meal for almond butter, but I prefer it with almond butter. You may need to add some water as you go to make sure it’s smooth. It just depends on how ripe or juicy the fruit is and what I put in or leave out. You need everything to blend through, but you do want a fairly thick batter, so don’t thin it out too much.
The other great thing about these pancakes is that they’re mostly vegetable and fruit (plantain counts as a starchy vegetable). This is not one of those paleo recipes that calls for three cups of almond flour, for example; don’t get me wrong, those are yummy. But in my opinion, even though it may be grain free, I don’t think I’m gaining much in terms of healthy eating and nutrients if I’m just switching from eating a regular flour cake to eating all nuts and sugar.
I’d rather find ways to bake yummy paleo treats that aren’t quite so dependent on massive amounts of almond flour. (Besides—a $0.30 plantain is a lot cheaper than $7/lb almond flour.) Although I do use some coconut flour here (which isn’t cheap either), this recipe only takes one tablespoon. No biggie.
Anyway. Back to the recipe.
Did I mention yet that you just throw all this in a blender? That’s my favorite part! (By the way, I love my blender. I debated about getting a Vitamix or a NutriBullet, but I am so happy that I went with this. I use it for everything—from pancakes and almond butter, to making glitter and mixing milk paint. Seriously.)
Anyway, mix it up, dollop it onto a griddle, and you’re off to the races! I’d recommend making little “silver dollar” pancakes (really, about three inches in diameter). If you have kids, you can even try to make “Toodles” pancakes; that’s what we call Mickey Mouse pancakes in our house.
Breakfast, snack, whatever! These are great to have around. My kids love these pancakes; I wish we could always have a stash on hand, but they don’t usually last very long! They’re eaten almost as fast as I can get them off the griddle.
I hope this adds a fun little something extra into your eating routine! Enjoy!