First of all, thanks to Juli at PaleOMG for creating the pancake portion of this recipe. I’ve only made one small adaptation that I think makes the pancakes less likely to burn:
a little bit of almond milk. I also added a little bit of extra honey for added flavor. Other than that, the recipe was spot on and delicious. The pancakes are perfect for a lazy Sunday (like the one I’m having now) and are quick and easy to make. The coconut milk whipped cream is a little more involved, but nonetheless worth it. Enjoy!
- 1 very ripe banana
- 2 egg whites
- 1 whole egg
- 2 tablespoons almond milk
- 2 tablespoons coconut flour
- 2 tablespoons natural cocoa powder (not dutch processed)
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1/2 tsp baking soda
- pinch of cinnamon
- pinch of salt
- coconut whipped cream
- Preheat a griddle over medium-low heat with some coconut oil
- In a blender, add your banana and pulse until soupy
- Add the rest of your liquid ingredients, and on a low speed, blend until just mixed.
- Add your dry ingredients, and on a low speed, blend until just mixed.
- Spoon the pancake batter on the skillet, and using the bottom of the spoon, spread it out a little bit so the batter remains thin. This will make them easier to flip and ensure that they cook through before burning.
- When you see a little bit of steam coming from the bottom of the pancakes, or there are little bubbles popping through the top, that means it’s time to flip.
- Continue cooking until done
- Stack ‘em up add the whipped cream, and enjoy. This recipe makes enough for one person to be full.