These paleo banana pancakes with coconut flour are naturally sweetened, gluten, grain and dairy free and SO light and fluffy! The perfect healthy start to your day!
PIN Paleo Banana Pancakes with Coconut Flour
This week proves that, if left to my own, devices I W-I-L-L eat breakfast food items at EVERY SINGLE MEAL.
Especially if they have REAL BANANA.
Specifying “real” because have you ever actually eaten anything that was artificially banana flavored? I think we can ALL agree that it is SOSOSO nasty. Does not taste like the fruit ONE BIT. AT ALL. NO GOOD.
If you’re wondering how I really feel, I don’t like it AT ALL ?
But, TRU LIFE BANANA? Every day all day, “monkey” is my middle name, kinda LOVIN’.
It’s not actually monkey. It’s LEE <– things you didn’t know about me UNTIL NOW.
Anyway. We had banana peanut butter overnight oats on Monday and now we have these RIDICULOUSLY fluffy paleo banana pancakes with coconut flour TODAY. 2 DAYS LATER. Which you could also make into whole30 banana pancakes!
Pretty sure you all know about my overnight oat obsession (cookie dough overnight oats and snickerdoodle vegan overnight oats on repEAT over here) AND my addiction to slow mornings that start with a STACK of light, airy pancakes drizzled with ALL the goods: peanut butter, or almond butter and ALL the fruits for ME.
So, this week of back to back overnight oats and the BEST paleo pancakes? My HEART is feeling FULL.
See also: so is my belly. I’m pretty sure you should join me on THAT.
Can I be real with you without any kind of “OMG, TAYLOR. YOU ARE A FOOD BLOGGER AND YOU TAKE THE EASY WAY OUT?” kinda judgement? When making my stack of banana paleo pancakes in the past mornings of my real-person-pancake-LOVIN’ LIFE, I U-S-U-A-L-L-Y “cheated” and made them from A BOXED MIX.
Fun fact internet friends: not everything I eat it ultra-fancy and pretty. If I showed you half of the brown, ugly food that I ate, you would probably disown me as your internet BFF.
But, one day, I decided to be a fancy-morning-person and make a paleo pancake recipe FROM SCRATCH.
Internet BFF’s (are we still on that level or are you too suspicious about the unseen real-life food?) that box o’ mix? NEVER COMIN’ OFF THE SHELF AGAIN.
If you serve me gluten free pancakes that are under 1 inch thick (slight exaggeration) then I QUESTION THEM. But these little golden-brown, perfectly-sweet and ULTRA banana-rific stacks of breakfast bliss have got some SERIOUS height game, that makes my eyeballs REALLY happy to see, and my stomach RLY RLY happy to eat.
I see you nodding your head in agreement.
PLUS PLUS PLUS, they aren’t TOO moist like bananas can make things. You have all had that experience when you bite into a pancake that is mushy, and almost raw and just generally BAD BREAKFAST NEWS, I know it.
These are NOT THAT.
They’re light. They’re sweet. They’re fluffy, and they just GET YOU, in a way that only starting the day with a luscious stack of golden-goodness CAN.
Now, go and GET THEM.
- In a small bowl, whisk together the starch, coconut flour, baking powder and salt.
- In a large bowl, whisk together the eggs, vanilla and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
- Whisk the dry ingredients into the wet until well combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and pre heat to 350 degrees.
- Drop the pancake batter by 1/4 cup scoops, spreading onto the griddle just slightly. Cook until the bottom is golden brown and bubbles begin to form in the top, uncooked side, about 6 minutes. Gently flip and cook until the underside is browned, about another 5-6 minutes.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 2 POINTS+: 2. OLD POINTS: 1
(per 1 pancake)
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