It may or may not be my life’s mission to make every version of pancakes known to man. I do have my favorites (lemon ricotta) and close seconds (pumpkin) but I’d say banana pancakes are an all-time classic, never-fail-to-satisfy, standby weekend breakfast around here.
Banana & peanut butter.
Banana & cinnamon.
Banana & chocolate chips.
Etc, etc, etc.
Ok, so Banana & Almond might not make the top of the list. But are you ready for the best part about this recipe? Yep, no flour. No dairy. No sugar! Each pancake has over 5 grams of protein, 3 grams of dietary fiber, and lots of healthy fats from the coconut milk and oil. Not to mention the batter comes together in just minutes in the blender and it’s ready to cook.
When J asks me sweetly for a “special” Sunday breakfast, amidst wrestling kids into church clothes and trying to look semi-presentable myself, I love to whip up a batch of these healthful cakes to give us the energy to make it through our church meetings. 🙂 Make a large batch and throw it in the fridge for energizing breakfasts throughout the week. Or freeze them and toast ’em up, as needed!
Flourless Banana Pancakes
Yields: 12 medium pancakes
2/3 c. coconut milk (or milk of choice)
2 medium ripe bananas
1 1/2 c. blanched almond flour*
2 tbsp. virgin coconut oil or butter, melted (plus more for cooking)
1 tsp. vanilla extract
Juice of 1 lemon or 2 tbsp. apple cider vinegar
1 tsp. baking soda
1/2 tsp. sea salt
In a high-powered blender, combine all ingredients with liquids first. Blend on high speed until almond flour is completely mixed in, about 1-2 minutes, stopping to scrape down the sides as needed. Cook to golden brown in a non-stick skillet on medium heat, flipping when bubbles appear, about 3 minutes per side. Serve with blueberry syrup (recipe follows).
1 c. honey or maple syrup
2 c. frozen blueberries, divided
1 t. maple extract (optional)
Combine honey, 1 c. blueberries, and maple extract in a medium saucepan over medium heat. Bring to a simmer and cook until blueberries begin to burst, about 10-15 minutes. Reduce the heat to medium-low and cook until syrup begins to thicken, about 5-10 minutes. Stir in the remaining cup of blueberries, remove from heat, and set aside to cool a bit. Serve warm over fresh pancakes. Will keep in the fridge for 1-2 weeks.
*Note: for a less paleo version of this recipe, you can sub an equal amount of whole rolled oats for the almond flour.