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 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 mix 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

Ingredients

3 eggs
2 small/med overripe bananas mashed well
1/2 cup almond or coconut milk
1-2tbsp pure maple syrup
1 tsp vanilla
6Tbsp coconut flour
3Tbsp tapioca flour (buckwheat flour also works well)
1/2tsp baking soda
Pinch salt
coconut oil for greasing pan/griddle

Instructions

Whisk together all wet ingredients. Combine the dry ingredients separately, then add them to the wet mixture and stir until well combined and smooth.
Heat a fly pan over med low/med heat. These pancakes will cook more evenly if they cook on a lower setting for a bit longer. They will burn if too hot!
Coat the pan with a thin layer of coconut oil, no too much, since you will add more after each batch.
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.
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.