{Day 3 of my January Everyday Grain Free Eats Challenge starts off with my all time favorite paleo and nut free fluffy banana pancakes!}

I learned quickly in marriage that my husband absolutely loves pancakes.  But two kinds of pancakes, either banana pancakes or chocolate chip pancakes, usually covered with strawberries, butter and maple syrup.  Every weekend I look forward to making breakfast with him, hot cups of coffee and morning runs with the golden dog.  Since many times my husband is out to sea, weekend breakfast when he is home is something I treasure and look forward to all week long.  So gather around this weekend and make some banana pancakes together!

Enter banana pancakes—which I have tried and tested and retested, using all sorts of different grain free flours and ingredients to finally come up with something that is oh so simple and perfect in texture!

Banana pancakes must be light and fluffy in my opinion and these grain free, nut free, starch free and Paleo pancakes are light and fluffy in the middle with slightly crispy edges.  Oh and bonus, they are so simple to make you can teach your spouse or children to make them!

I wanted these pancakes to be nut free as so many people especially children are allergic to nuts—however, many nut free recipes use a lot of starch like arrowroot or tapioca flour which is way to high in carbohydrates for me to eat.  But, I finally figured out a few little tricks.  First, separating the egg whites gives these pancakes a fluffy texture without being soggy.  Second, I have learned over the multiple times of making these, that a ripe yellow banana works best when working with coconut flour, otherwise your pancakes will be mushy and fall apart.. So good news, because if you are anything like me and always impatient to wait for your bananas to ripen, these grain & nut free pancakes are for you!

We make a simple maple syrup to serve with these because warm syrup makes pancakes just that much more amazing! I actually eat these with butter only as I think they are sweet enough on their own.  We usually cook up some bacon from US Wellness Meats or Pete’s Paleo on the griddle before cooking the pancakes.

Fluffy, Paleo Banana Pancakes (grain free, nut free)

Light & fluffy grain, nut and starch free banana pancakes made simply with 5 ingredients.  Paleo banana pancakes made simple for your weekend!

Serves 3-4

Makes approximately 12 pancakes (6 g of carbohydrates each, without syrup)

Ingredients

• 1 cup mashed bananas, firm & not fully riped
• 4 eggs, separated
• 1/4 cup + 1 tbsp coconut flour, sifted
• 1 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• (2 tbsp butter for melting on griddle)

Simple Maple Syrup

• 1/2 cup maple syrup
• 2 tbsp butter
• 2 tbsp water

Directions

• First, warm a griddle to medium low heat.
• Next, in a small saucepan, melt together all ingredients for the simple maple syrup and slowly warm.
• While the syrup is warming, start making the pancakes by mashing the bananas on a plate. Measure out 1 cup and set aside.
• Separate the eggs, placing the yolks in one bowl and the whites in another.  Use a hand mixer to whip the egg whites until soft, foamy peaks begin to form.
• Add remaining ingredients to the bowl with the yolks and blend together, scraping down the sides of the bowl to incorporate all the ingredients.
• Fold the whites into the banana pancake batter, stirring until they are completely mixed, being careful not to completely flatten the whites.
• Working in batches, melt a pad of butter onto the griddle. Drop a large spoonful of batter onto hot griddle. Cook for 2 1/2 minutes, carefully flip and cook for an additional 2 1/2 minutes or until pancakes are cooked through. Repeat process with remaining batter.
• Serve warm with a drizzle of simple maple syrup and a side of bacon!

This & That

I have found that when working with coconut flour, a firm banana works best as it will not result in a soggy or eggy taste.  So, if you are inpatient to let your bananas ripen like me, this recipe is for you!