Why Pannycakes? Cuz that’s what we called ’em when we were kids. Oh, who am I kidding? My brothers and I still call them that. Pannycakes are awesome, and just because we are paleo doesn’t mean we don’t get a hankering for some every once in a while.
You’ll need a hot skillet – Cast iron is best- with some coconut oil for the pan.
- 6 eggs
- 2/3 c. of coconut milk
- 1 1/2 Tbsp sweetener of choice (Agave, organic raw honey)
- 1/2 c. coconut flour
- 2 medium ripe bananas
- 1 tsp. lemon juice
- 1 Tbsp coconut oil
Mash the bananas in a bowl and set aside. Beat the eggs with a hand mixer til frothy. Add in the sweetener, oil, and lemon juice and mix til blended. Add the coconut flour and coconut milk, blend again until smooth, then add the banana mash and finish mixing. The mix should be thick.
Heat Skillet until hot and add coconut oil. Pour batter in small silver-dollar size cakes (keeping them small makes it easier to flip them). Wait until the edges are crispy, then flip only once. Serve with Berries and honey, or almond butter and honey, or any Paleo-friendly topping you desire. I ate mine plain they were so soft and tasty!