These delicious pancakes are gluten and grain-free with only a few simple ingredients. My version of paleo pancakes are higher in protein than conventional pancakes and higher than many other paleo pancake recipes with 3 eggs. One banana provides all the sweetness these pancakes need. They are also relatively low in carbohydrate with healthy fats (from the flaxseed) to keep blood sugar steady. Despite the bad rap that eggs often receive, egg yolks are rich in beneficial nutrients like beta-carotene, vitamin E, vitamin D, and choline. Choline is a nutrient that may help to prevent neural tube defects when consumed in adequate amounts during early pregnancy. It’s easier to meet your daily choline needs if you eat animal products. If you are a vegetarian, eating eggs is a really helpful way to meet your daily choline needs. These are a quick pancake for a busy weekday morning. You can even make them ahead of time and reheat.
Gluten free/Grain free/Dairy free
3 tablespoons coconut flour
1 tablespoon flaxseed (optional)
Dash of salt
1 teaspoon vanilla (optional)
Slice banana and mash with a fork on a plate. Put mashed banana into a small bowl, and add eggs and beat until well combined. Add coconut flour, flaxseed, salt, and vanilla, and mix. (Alternatively for a smoother batter, blend all ingredients together in the food processor or blender.) Cook in butter, ghee, or coconut oil over medium heat. Serve with real butter, ghee or coconut butter, real maple syrup, almond or natural peanut butter, low-sugar jam, or fresh berries. Enjoy!