My paleo pancakes are soft, fluffy, and most importantly, NOT dry. Nor do they taste like eggy bananas like that easy paleo pancake recipe floating around online. Yikes. Actually, these are also the only pancakes I’ve ever made where I didn’t burn the first batch. Go figure.
Paleo baking can be difficult due to the flour substitutes and can dry things out. Almond flour and coconut flour are good alternatives, but too much is a bit excessive. The Paleo Diet calls for some nuts and berries. If we’re baking with cups of almond flour it doesn’t follow the plan, does it? Using pumpkin helps keep it healthy and moist.
Whisk eggs together and add pumpkin, vanilla, and maple syrup to combine. In a separate bowl sift coconut flour, baking soda, and spices. Add dry ingredients to wet ingredients and whisk until evenly combined. The batter will be thicker than your average pancake batter.
Heat 1 tbsp of ghee or paleo fat of choice in a large skillet. You will need to repeat this each time you add pancakes to make sure the pan is evenly coated. Spoon batter in the pan. You will need to use the spoon to spread out the batter since it is a bit thick. Flip once the pancake gets a bit fluffy and the edge gets lighter in color or bubbles form.
FLIP TIP: This is a delicate process. When flipping the pancakes, guide the spatula under the pancake. You might not want to lift the pancake all the way off the pan since it increases the chance of breaking or folding it by mistake. Instead, with the spatula under the pancake, keep the tip of the spatula on the pan as you flip up and onto its uncooked side. You aren’t picking it all the way up and flipping in the same spot – you’re flipping away from its original location in the pan. (Think of flipping a giant tire over away from your body). You’ll need a bigger pan to do this because you need double the space.
Top with bananas, pumpkin puree, chocolate chips (Enjoy Life brand is clean, but not paleo) and/or pumpkin seeds.
Makes about 12 pancakes.