High protein, grain free and dairy free – yes these are paleo pancakes. But I don’t want non-paleo diet followers to be put off. They’re lower in carbs and higher in protein, but most importantly even more delicious than traditional pancakes! I switched to this recipe instead of my ricotta pancakes as I’m dairy free at the moment and they’ve become a great weekend ritual.
- 6 eggs
- 2 bananas
- 1/3 cup coconut flour
- 1/4 cup coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 cup blueberries (fresh or frozen – I use frozen so that I can buy and store them peak season when they’re abundant and cheap)
- Seasonal soft fruit (pear, berries or stone fruit) roughly chopped
- Around 1/3 cup maple syrup (or a bit more if you’re a sweet tooth)
- Optional – dollop coconut yoghurt (or plain yoghurt if you’re not concerned about a strict paleo or dairy free diet)
Separate the eggs, placing the whites in a small bowl and the yolks in a large bowl.
Add the bananas to the large bowl (with the yolks) and mash them with a fork. Toss in the remaining pancake ingredients and mix with the fork until combined. As the coconut flour absorbs the moisture the mixture will form a batter-like consistency.
Whisk the egg whites in their separate bowl until stiff peaks form. Using a wooden spoon gently fold the egg whites into the main batter (which by now should have thickened) trying to keep as much air in them as possible. Only do this just as you’re ready to cook as the batter won’t hold its fluffy consistency for long.
In a pan on low heat add the coconut oil then drop in the batter. I like to do eight small pancakes (about the amount of batter from one large dollop with the wooden spoon) because they’re easier to flip.
Once you see bubbles start to come through on the top of the pancakes flip them over. The bottom should be a golden colour.
While the pancakes are cooking warm up the blueberries. Either heat them in a pan on low heat or microwave them on medium, until they soften and form some juice. This should take about five minutes.
Touch the pancakes to feel if they are firm, if they are then they’re done and ready to serve. If they jiggle, let them cook a few minutes longer.
To serve – place the pancakes on a plate, top with the soft fruit, pour over the blueberries with their juice, drizzle with maple and add the dollop of yoghurt.
- Make mini versions of these to serve cold as piklets – they’re really portable so great for picnics or lunchboxes
- Add some cacoa to the batter to make chocolate pancakes and top with fresh cherries
- Try pistachios, strawberries, yoghurt and rose or orange water as a delicate topping alternative
- Substitute the banana for cooked pumpkin or sweet potato and add a touch of nutmeg for a pumpkin pancake or waffle – these are delicious with maple syrup, coconut yoghurt and pecans!
|Servings||2 (8 mini or 4 regular sized pancakes or 16 mini piklets)|
|Prep time||10 minutes|
|Cooking time||10 minutes|