Nothing goes better with a morning cup of coffee than a stack of warm, homemade pancakes dripping with pure maple syrup. Lately I have been experimenting with all kinds of pancake ingredients, hunting for the perfect combination of Paleo ingredients that wouldn’t require anything too fancy and could be easily assembled even on a weekday morning. Today it was pure impatience that led to my creation of an astoundingly simple but positively winning recipe, and I am unbelievably excited to share it with you!
The bananas I had on hand at home were not ripe enough, as many recipes involving bananas typically call for “overripe” bananas because they tend to be sweeter and easier to mash up. So I ran to the store in search of some that were riper. Unfortunately, all I found were some that looked only slightly more ripe than the ones I had, perhaps because they were a little more beat up, but otherwise they were not exactly what I had in mind. Major fail… or so I thought. I bought them anyway.
I brought them home and immediately started the task of mashing one up, right along with the eggs. (Side note: I took the eggs straight from the fridge, because when it’s breakfast and you’re hungry, there’s just no time to wait for things to come to room temperature). I was worried about how un-ripe the texture felt while I was mashing the banana and eggs together, but continued on in the hopes that my pancakes would at least be edible anyway.
I added some coconut flour to help absorb some of the moisture. My skillet had been preheating over medium-low heat all this time; now it was nice and hot, so I stirred in a bit of baking soda with the intention of giving the pancakes some extra “lift”, and then poured some of the batter into the pan. The batter was a bit thick, so I used a rubber spatula to quickly spread it out to the size of a “regular” pancake, about 6 inches in diameter. No silver dollar cakes here! FYI: banana-based pancakes must be cooked on a much lower heat setting so they have enough time to cook through; otherwise, the natural sugars from the bananas will cause them to burn very quickly.
Well, let me tell you… I legitimately think that using a just-ripened banana turned out to be the secret ingredient! Because the banana was a much firmer texture, it created a thicker batter that was better able to stand up to the heat without flattening out like so many other Paleo pancakes do! They were also really easy to flip, so long as you let the first side cook for 3 to 4 minutes before trying.
The moment of truth came right after they were done cooking. In fact, my up-close inspection and taste testing revealed several very important factors in the amazingness of these pancakes:
- They didn’t sink or get flat… yay!
- They weren’t soggy… yay!
- They didn’t make me feel overly full, even though I ate two of them… yay!
- There was hardly any coconut taste… surprising!
- They were fluffy and light, and not at all dense… yay!
And because the banana was only “just ripe”, the pancakes on their own turned out to have practically zero sweetness. HUZZAH! Too many other recipes calling for overly ripe bananas create a cloyingly sweet pancake at the end, especially after being combined with syrup or fruit. But not these pancakes! They were PERFECT, by all fluffy pancake enthusiast standards!
Of course, you can top your pancakes with whatever you’d like, but I have simple preferences when it comes to breakfast foods, so I went with 100% pure maple syrup and fresh blueberries.
Share your thoughts… what’s your ideal, *perfect* pancake?
- Preheat a nonstick skillet on medium-low. Grease with coconut oil.
- In a medium bowl, mash the banana and eggs together with a fork until it's fairly liquidy.
- Add the coconut flour, and stir until well combined.
- When the pan is just about ready, add the baking soda to the bowl and stir well.
- Pour half the batter into the skillet; it will be thick, so you'll need to spread it out into a regular size pancake (about 6 inches in diameter) with a rubber spatula or the back of a spoon.
- Allow it to cook undisturbed for 3 to 4 minutes.
- Flip with a large spatula, and then allow the other side to cook for 3 to 4 minutes.
- Remove pancake from skillet and set aside on a plate.
- Repeat with the second half of the batter.
- Serve immediately with your favorite pancake toppings!
- Store leftovers covered in the refrigerator for up to 3 days.
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