Paleo pancakes with Banana & Coconut

banana coconut pancake brekky with pineapple

Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe!

As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results…

This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous!

 

Ingredients:

  • 5 eggs, room temperature
  • 1/2 cup coconut cream
  • 2 tsp organic vanilla extract
  • 2 tsp honey
  • 3 tbsp coconut flour
  • 1/3 cup blanched almond meal
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 ripe bananas
  • 1/4 fresh pineapple
  • Coconut oil for cooking

 

Instructions:

Set oven heating to 150C.

Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly.

Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly.

Set aside to rest to let coconut flour soak up some of the moisture.

While resting, prep fruit: peel and slice up both banana and pineapple.

Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape consistent, but removed the rings after pouring). Once the surface begins to bubble, press a few banana slices into the pancake. When the first side is cooked, flip around carefully and cook the banana side through as well. Place in the oven to keep warm while cooking the rest.

Serve with remaining banana slices and pineapple. Drizzle with maple syrup and enjoy!

 

** Recipe adapted from Against All Grain

 

12 Comments

  1. These sound & look amazing! My only problem is I can’t seem to find Coconut flour anywhere!! Can you please help. Jess :)

    Reply
  2. Could Lupin flour be used in place of coconut flour?

    Reply
    • Hi Dianne,

      Lupin is a legume and therefore not considered paleo friendly. Further to this, there has been an ever increasing concern over severe allergic reactions caused by lupin (flour).

      I would not recommend using lupin flour in place of coconut flour.

      Reply
  3. Thank you

    Reply
  4. Found these through your tweet today. Looks delicious! I’ve been looking for coconut flour too and will have to check the online options. Coconut cream as a sauce is a great idea!

    Reply
    • Be warned: they’re delicious!

      They’ve become our go to brekky for those days when I feel the need to pamper myself with something sweet. In my life before paleo I used to absolutely LOVE french toast so it has been wonderful to find a healthy paleo alternative!

      Reply
  5. These things are rad!

    Just another idea, we make ours using coconut butter, i.e. we process desiccated coconut until it’s buttery. We prefer that to coconut flour.

    Stu

    Reply
    • Making your own coconut butter sounds like a fabulous idea! How exactly do you make yours? Do you just add water/coconut cream to the desiccated coconut and process it in a blender? I would love to try it!

      Reply
  6. Made them last weekend, they were awesome. Not heavy, not overly sweet…I added walnuts and organic shredded coconut into the mix. These were perfect for a grey rainy Sunday morning. Will have to try with coconut butter

    Reply
  7. How many serves is this?

    Reply
    • Depends on how much you like pancakes… I’d say it’s good for 4 people or indulgent for 3.

      Reply

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