My family has never had many traditions. A few here and there, but overall not many. One tradition that lasted for years, however, was that every Saturday morning my awesome mom would make me chocolate chip pancakes. I really do not care for pancakes unless they include chocolate chips, and my love for chocolate chip pancakes has stayed strong to this day.
I am therefore very pleased to have now discovered how to make genuinely tasty Paleo pancakes. I put a fall spin on these, adding some pumpkin pie spice and vanilla. I am loving the fall weather that has finally come to South Carolina, and I am trying to turn everything pumpkin these days. There is definitely a subtle banana flavor to these cakes, but it adds a nice sweetness, and who doesn't like a little banana with chocolate? This is also a perfect and easy use for those overripe bananas on the counter that nobody has eaten. The texture is the closest I have found to true pancakes, and they are a nice medium thickness (fluffy, but thin enough to not be too soft in the center).
*Original recipe inspiration adapted from here.
Ingredients:
2 overripe bananas
2 eggs
2-3 T almond butter
1-2 T coconut flour
1 t vanilla
1/2 or 1 t pumpkin pie spice (or a combination of cinnamon and other fall spices)
pinch of sea salt
butter (for the griddle)
toppings (dark chocolate chips, berries, nuts, etc.)
Directions:
1. Mash bananas with fork.
2. Add remaining ingredients and whisk until well blended (try to get all the banana chunks to disappear)
3. Heat griddle to about 325 degrees (or heat pan on medium to medium high heat) and butter liberally (they tend to stick a bit)
4. Spoon or pour batter onto griddle in medium sized pancakes, and top with chocolate chips, berries, or whatever you would like in your cakes (or leave them plain if that is what you prefer)
5. Cook for about 5 minutes or until bottom is browned and flip, cooking another 2 or 3 minutes.
Enjoy!
I am therefore very pleased to have now discovered how to make genuinely tasty Paleo pancakes. I put a fall spin on these, adding some pumpkin pie spice and vanilla. I am loving the fall weather that has finally come to South Carolina, and I am trying to turn everything pumpkin these days. There is definitely a subtle banana flavor to these cakes, but it adds a nice sweetness, and who doesn't like a little banana with chocolate? This is also a perfect and easy use for those overripe bananas on the counter that nobody has eaten. The texture is the closest I have found to true pancakes, and they are a nice medium thickness (fluffy, but thin enough to not be too soft in the center).
*Original recipe inspiration adapted from here.
Ingredients:
2 overripe bananas
2 eggs
2-3 T almond butter
1-2 T coconut flour
1 t vanilla
1/2 or 1 t pumpkin pie spice (or a combination of cinnamon and other fall spices)
pinch of sea salt
butter (for the griddle)
toppings (dark chocolate chips, berries, nuts, etc.)
Directions:
1. Mash bananas with fork.
2. Add remaining ingredients and whisk until well blended (try to get all the banana chunks to disappear)
3. Heat griddle to about 325 degrees (or heat pan on medium to medium high heat) and butter liberally (they tend to stick a bit)
4. Spoon or pour batter onto griddle in medium sized pancakes, and top with chocolate chips, berries, or whatever you would like in your cakes (or leave them plain if that is what you prefer)
5. Cook for about 5 minutes or until bottom is browned and flip, cooking another 2 or 3 minutes.
Enjoy!
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