Pancake Sunday – Paleo Style

We love pancakes in this house. It’s been a long standing tradition to have pancakes (or waffles) on Sunday.  We had a great recipe for good old fashioned pancakes with white flour & sugar.

When I started changing my lifestyle and eating, pancakes disappeared from the menu for a while – until I decided to experiment with some healthier versions.  I discovered  paleo style pancakes via Hunter Gatherer Gourmet, who are an NZ based business selling paleo cake mixes, slices & a pancake and crepe mix and decided to give it a go.  This is a great option if you just want a dry mix that you can add the wet ingredients to, they were yummy and did the trick.

Two weeks ago we had a crisis – no pancake mix.   I consulted Google and found a recipe by The Paleo Running Momma and decided to try my own from scratch. Instead of white flour, a tapioca flour and coconut flour mixed is used, along with mashed banana, eggs and coconut milk.   SUCCESS!   These Paleo banana coconut flour pancakes are so perfectly fluffy, moist and sweet that you won’t believe they’re grain free, dairy free, and refined sugar free!

They were light, fluffy, rose well and absolutely delicious. The boys downed them pretty quick, I was so happy with them. Below is the recipe, which is the original from Paleo Running Momma with only 1 small change (I used rice malt syrup instead of maple).

Please don’t assume that just because these are ‘Paleo’ that they aren’t as good as ‘the real thing’. Give them a go. It’s a great alternative if you’re GF or are trying to stay away from white flour – or even if you’re not.

I get creative with toppings – some of our faves are fresh cut fruit salad with coconut yogurt, frozen berries heated in a pan for 10 mins and poured on top (YUM) and todays experiment was banana, pear and peanut butter.  They are wonderful plain with maple syrup too.

Here’s the recipe!

Paleo Banana Pancakes



  1. Whisk together all wet ingredients. Combine the dry ingredients separately, then add them to the wet mixture and stir until well combined and smooth.
  2. Heat a large nonstick skillet or griddle over med low/med heat. These pancakes will cook more evenly if they cook on a lower setting for a bit longer.
  3. Coat the skillet or griddle with a thin layer of coconut oil, no too much, since you will add more after each batch.
  4. Spoon the batter by about 3-4 tbsp carefully into the hot pan and smooth into an even circle, 3-4 inches in diameter. Do not crowd! You can keep the cooked pancakes on a parchment lined baking sheet in 200 degree oven until ready to eat.
  5. Allow each pancake to cook on one side until edges are dry, bubbles form on the surface and the bottom is deep golden. Carefully flip and cook the second side until golden. Repeat for all pancakes, greasing the pan lightly with coconut oil between batches and adjusting the heat as necessary.



The Hunter Gatherer Gourmet Pancakes – we added blueberries

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