Paleo to me simply means whole foods. I overheard someone say to label desserts paleo is silly because they would not have had access to these ingredients in the paleolithic time period. Calling brownies, cookies, or pancakes “paleo” is inappropriate because no caveman is making cookies. Those alive during The original recipe that inspired this post, was from Pathways to Family Wellness Magazine recipe blog. That recipe is delightful. It is simple, has only three ingredients, and is still a go-to when making pancakes. However, I find it to be a bit wet. When I think of pancakes, I want them to be fluffy. So I tried making that recipe, but added coconut flour to soak up the moisture, and it turned out great.

Toppings are my favorite part. I knew I wanted yogurt because nothing beats that creaminess. But I also knew I wanted some more nuttiness and crunch. So I topped it also with some cashew butter, pumpkin seeds, and cacao nibs. This combination was absolutely dreamy on top the sweet banana flavor. I served these cakes with sliced grapefruit and a fresh cup of coffee, and enjoyed every last morsel.

Whether you are a paleo foodie or not, this recipe beats any grain-filled pancake alternative, AND it’s easier to make! If that alone isn’t reason enough to try it, well, then I don’t know what is.

Enjoy!

You Will Need

1 ripe banana

1 pastured egg

1 T coconut flour

pinch of baking powder

1/8 tsp vanilla extract

dash or two of cinnamon

pinch of sea salt

1 tsp coconut oil or butter for greasing

toppings

(all toppings are optional and subject to change – I just recommend avoiding maple syrup as it would be too sweet!)

yogurt of choice

cashew butter

cacao nibs

pumpkin seeds

What to Do

1. Mix well all ingredients except the coconut oil in a bowl.

2. Heat a cast iron (we have a specific egg pan that has very low sides for this) on medium-low heat. Melt 1/2 tsp coconut oil on pan.

3. Pour half your mixture onto hot pan. Allow to cook for a couple minutes without touching. Once you start to see bubbles come through, begin to carefully scrape under the pancake with a spatula and flip.

4.  Cook the other side for another couple minutes or until browned and firm. Plate.

5. Add another 1/2 tsp coconut oil to pan and repeat steps with second half of batter.

6. Top pancakes with yogurt, cashew butter, pumpkin seeds, and cacao nibs, or any other toppings you desire. Enjoy!

Makes 2 pancakes, serves 1