After many trials, errors and eating of failed pancake attempts I have finally done it. I made paleo pancakes that actually taste and feel like a normal, every day grain filled pancake.

The struggle for me with the search for quality non-grain, non-sugar, non-dairy pancakes has been they always seem to be one of the following:

1- Really thin and wet

2- Really mealy and gross

3- Taste like cardboard

4- Taste like a block of banana

5- Are annoying (Like my first recipe that involved whipping up egg whites first. Dumb idea.)

I looked to some of my favorite Paleo recipe creators for ideas and after trying a few different things, it all came together this morning. Legit, fluffy, soft pancakes. I topped mine with an apple/walnut butter concoction that took about no time to make (ok really, 8 min).

Pancake Ingredients:
(serves 4 people)

1 Banana
6 eggs
1/2 cup coconut milk (NOT the kind in a carton for drinking, The kind in a can. Check for Xanthum Gum though. Don’t want that ish.)
6 tbsp coconut flour
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp baking powder
Pinch salt
Butter or coconut oil for the pan

1) Put banana, eggs, and coconut milk in a blender (I found it worked better than a food processor and added lots of air) and blend until totally smooth.
2) Add to the blender coconut flour, vanilla, baking soda, baking powder and salt.  Blend until combined into a smooth batter.
3) Heat butter or coconut oil in a pan over medium heat.

4) Make pancakes about 3-4″ in diameter (seemed to work best).  You will cook them for 2-3 min on each side but you have to be mindful since they wont form bubbles when they’re ready like regular pancakes do, but the sides will come in a bit when they’re good to go.  If you can’t slide your spatula under it with ease, let it go another minute.
* Be careful when flipping. The batter will still be pretty wet so if you flip too aggressively, you wont get nice round pancakes.

That’s it! You’ve got a plate of delicious, fluffy pancakes that you could probably trick someone with. I topped them with my apple-walnut butter sauce but obviously you can use whatever you want. Honey butter would be amazing, and maple syrup is clearly the champion when it comes to cakes of the pan.  These are so fast and easy, they will surely be added into regular rotation.


Apple-Walnut Topping:

1/2 cup walnuts, toasted and chopped
1 sturdy, tart apple (not granny smith), peeled and diced into 1/2″ cubes
Juice of 1 lemon
1 tbsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground clove
Pinch of salt
2 tbsp date puree (dates blended with equal parts hot water to form a paste)
3 tbsp butter

1) In a small saucepan over medium-low heat, combine apple, lemon juice, cinnamon, nutmeg, clove and salt. Cook, stirring occasionally, until the apples start to get tender (3 min). Now add the date puree and stir to combine. Cook another 2 min.

2) When the apples start to break down, add the walnuts and butter. Stir to combine everything and melt the butter. Keep warm on low heat until ready to use.