Saturday, July 26, 2014

Paleo Friendly "Pancakes"

The other day a friend of mine posted a picture of some delicious looking pancakes, topped with bananas and strawberries, on Facebook. They were GAPS and Paleo friendlym she said. I also have been seeing the recipe pop up on Pinterest often, 2 eggs and 1 ripe banana. My friend did 3 eggs to 1 large ripe banana, and added some almond flour.

Well, I wanted to try a variation of that recipe this morning, with a tropical flair. I miss pancakes, since I am gluten free. The gluten free pancake mix just doesn't cut it.

We have a friend visiting us so I had two macho men to cook for this morning. Perfect time to try something new. They can always go to brunch next door if it doesn't turn out (we live next door to Los Mandarinos which is a resort that has 3 restaurants, including one that serves a delicious brunch on Saturdays for $12 -- Sunday brunch is a little more expensive I think).

I did make a homemade syrup with raw honey and fresh pineapple, so if you are not using any sweeteners, you can skip the fruit syrup and use almond butter.


Pancake Batter
  • 6 small bananas, very ripe
  • 6 large pastured eggs
  • 1/4 cup flour of your choice (I believe almond flour is the most popular for Paleo, but I used Bob's Red Mill gluten free flour for this batch. I will try with coconut flour next time.)
  • tablespoon of homemade vanilla
  • teaspoon of cinnamon
  • dash of Himalayan pink salt (or your choice of sea salt)

Fruit Syrup
  • Freshly cut pineapple or other fruit (1/4 of a whole pineapple).
  • 1/4 cup butter
  • raw honey to taste


1. Peel the bananas and crack the eggs into a bowl. We live in Panama (Central America) so the bananas we got for this recipe were tiny ones, about half size of normal, so we used 6 of them.

2. Mix with a hand mixer. It may help to mash up the bananas a bit first, as I found it was a little hard to do when they were just in chunks.

3. Add flour. Depending on desired thickness of pancakes, you can add more flour if you want. Mix with hand mixer.

4. Add cinnamon, salt and vanilla. Mix well.

5. I do not have a non-stick pan, so I basically "fry" them in coconut oil in a skillet. I use 1/4 cup batter for each pancake.

TIP: 2 out of the 3 of us that ate this morning said the ones that looked "burnt" tasted better with more crunch to them. The odd person out was my husband. 

This recipe made 13 pancakes this morning. Enough to feed 2 ravenous men and myself.

Directions for Fruit Syrup:

1. Blend fruit of choice (I went with a tropical flair this morning so I used fresh pineapples. I can't wait to try mango next time). It is ok to leave some chunks in, as fresh fruit chunks are always nice!

2. Add the fruit puree, butter and raw honey to a pan and simmer on the stove until it starts to bubble. Stir frequently.

This syrup is DELICIOUS. You can try it with almost any fresh fruit, and it will be delightful.

We also added fresh cut up pineapple and bananas on top of our pancakes that we loaded with syrup.

I served my husband and then about a minute later realized I hadn't taken a picture of him eating his food, so I rushed back to take a picture, and this was all that was left! He was gobbling it up and said he would eat it every day if he could!


About Me: Hi! I am Rebecca :) I am the owner of Purify Your Body Detox Foot Pads. I love natural health and wellness, and I love to eat real food. :) 

I love my family, and my pets. I actually love all animals -- they are much nicer than most humans! I don't watch TV and haven't watched a movie in the theater for more than 9 months. I would much rather read a book!

I love to garden and make homemade products -- body butter, toothpaste, perfume, cheese, yogurt, etc. It tastes better when it's made from scratch!  Contact me here:

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