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 this time ate meat, vegetables, nuts, seeds, fats and fruit. They ate what they could scavenge and hunt for, that’s it. And that is where the paleo diet came from, eating like our primitive ancestors. And I am all for that! However, for me paleo is more than bringing ourselves back to being cavemen. It is a way we can eat in the modern times that represents eating like our ancestors. A paleo diet means eating grain-free, refined-sugar free, and dairy-free (usually). I am not trying to infer that our ancestors ate this recipe I am calling paleo, I am only using this word as a way to describe the food I make. I like to describe my cooking as paleo because this word is multifaceted. Instead of saying, “I made pancakes today. They are refined-sugar free, they are gluten and grain free, and they are dairy free,” I can say, “I made paleo pancakes,” and you understand what that means; made with whole foods. So when I use “paleo” to describe a dessert, or breakfast, know that I am channeling my primal self and translating it into modern language for you all to use and understand.
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 coconut 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.
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 for greasing
(all toppings are optional and subject to change – I just recommend avoiding maple syrup as it would be too sweet!)
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
P.S. Does anyone else think of Jack Johnson when saying the words “Banana Pancakes” in the same sentence? So for fun, have a listen and let this song bring you back…