Who doesn’t love pancakes?
Save the carb-induced coma and bloating that quickly follows consumption, they are by far one of the greatest and tastiest of breakfast creations. (Waffles being another – oh and biscuits, how could I forget my Granny’s biscuits & gravy?!)
Soft and fragrant, pancakes are versatile and so quick & easy to make from scratch, there really is no need to buy a boxed mix.
When we chose to change our eating habits to a more grain-free, Primal diet, the Hubby was despondent at the possibility of never having his favorite breakfast treat ever again (and I wasn’t exactly thrilled, either). Thank Heaven for coconut flour! The initial inspiration for my coconut pancakes came from Nourishing Days, a wonderful source for whole food recipes and traditional preservation techniques. Here is the link to her recipe. What follows below is my own creation.
Banana Nut Coconut Pancakes
- 4 eggs (free range preferred)
- 1 cup plain coconut milk (pastured, if available)
- 1 very ripe banana (I usually keep some in the freezer just for pancakes. Once thawed, they are incredibly mushy, nearly liquid, and mix into the batter beautifully.)
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla
- 1/4 cup chopped walnuts (or pecans, or almonds… any nut you prefer.)
- optional: 1/4 blueberries
- Heat a large cast iron skillet over medium-low heat.
- Combine all the ingredients, save the nuts and berries, in a blender and mis until combined. An immersion blender also works well, as does a good ole fashioned whisk!
- Mix in any nuts & berries by hand. Allow to sit for about 5 minutes to thicken.
- Grease the skillet with butter or coconut oil.
- Using a 1/4 cup measuring cup or 2 oz ladle, spoon the batter onto the cooking surface, one scoop per pancake.
- Cook each pancake approximately 2-3 minutes per side, until the batter bubbles and the bubbles pop. (If you don’t wait until the bubbles pop, you will end up with a mess!)
- Top with butter, nut butter, or a little honey or maple syrup.