Paleo Banana Pancakes


Most Saturday mornings you can find me in the kitchen. Okay, who am I kidding? Anytime of day you can find me in the kitchen. But Saturday mornings are for making Banana Pancakes.

I had searched and searched high and low for a good Grain/Gluten/Dairy Free Banana Pancake recipe and there was always something that never worked. The batter was off, the cake would stick. Or have a terrible cardboard texture. The thing I look for with pancakes is the roll-ability. I need to be able to pack it with jam or coconut cream and roll them up for a quick bite before racing around after a child or dashing off for a demo. I fondly remember my Dad rolling pancakes and stuffing them in on his way out the door to rescue some poor guy who’s car had broken down somewhere.

When I couldn’t find the recipe I needed I started to experiment. No, these didn’t happen straight away. I had weeks…months of terrible Saturday Pancakes. Finally, one morning I tweaked an almost there recipe to create these.

It’s now my go-to, very many tries later it still works. I’ve even used the same batter mix for waffles and it’s perfect. Completely grain/gluten/dairy/sugar free it’s a great start to any morning. A great tip I’ve had is to make a batch of the dry mix up then you only need to mix through a banana, eggs and the coconut milk before cooking for a quick weekday morning breakfast! Something I’m going to have to try!

Side Note: Ensure you use a LOW HEAT to cook otherwise they stick to the pan and burn easily. You can use any nut you prefer (or sunflower seeds to make it nut-free), I just love Cashews.

Paleo Banana Pancakes:

  • 100g Cashews
  • 60g Tapioca Flour/Starch
  • 2 Tsp Coconut Flour
  • 150g Banana (approx 2 bananas)
  • 300g Coconut Milk
  • 3 Eggs
  • Coconut oil, for frying.
  1. Add the Cashews, tapioca flour and coconut flour to the Thermomix mixing bowl and mill for 20 Sec/Sp 9. Scrape down sides.
  2. Add the Banana, coconut milk and eggs and mix for 30 Sec/Sp 4 or until well combined and without lumps. Transfer to another container and let sit or a few minutes (I do this while I wash the mixing bowl) for the coconut flour to help thicken the mixture.
  3. Heat a teaspoon of coconut oil in a fry pan over low heat. Pour some of the batter into the hot pan and cook until bubbles appear. Flip and cook on the other side for another minute. Remove from the pan then continue until the mixture has finished.
  4. Enjoy!

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