Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, One Pot Dish, Vegetarian

The Perfect Paleo Pancakes

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Some mornings, you just neeeeeeed pancakes for breakfast. And on some of those mornings, you need the easiest pancakes ever for breakfast — ones with just bananas and eggs. I usually make my Banana Oat Pancakes when I’m in the pancake mood, but I’ve been curious to try something simpler. Hence the genesis of Paleo Banana Pancakes. I whisked together very ripe bananas, eggs and egg whites. (I have used just 2 eggs, but liked the flavor for the second batch with an egg/egg white mix. You can also put the ingredient in a small food processor or blender if you really want a smooooooth batter.) Topped with some PB2 and maple syrup, these pancakes just hit the spot.

Ingredients (serves 2; makes about 6-7 mini pancakes).

For the Pancakes:

  • 1 egg
  • 2 egg whites
  • 2 very ripe bananas

Suggested Toppings:

  • PB2 powdered peanut butter and/or nut butters
  • Maple syrup
  • Unsweetened coconut flakes
  • Chia seeds
  • Chopped nuts
  • Fruit
  • Cinnamon sugar

Directions.

  1. In a bowl, mash bananas. Add eggs and whisk well until smooth batter forms.
  2. Grease a frying pan or skillet with cooking spray and heat over medium heat.
  3. Once pan is hot, measure 1/4 c of batter and pour hot pan. Repeat to cook several pancake at once, but do NOT overcrowd pan. Flip once bubbles form and edges are firm, about 2-3 min. Continue until batter is gone.
  4. Stack 3-4 pancakes per serving and top with toppings of choices.
    • I used about 1-2 t of PB2, 1/4 t chia seeds, 1 t coconut flakes and liberal amounts of maple syrup. For once, I really liked the “peanut butter” taste!
  5. Store in the fridge and eat within 1-2 days. They reheat quite well!
  6. Enjoy!

Like pancakes? Try oat versions.

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