As if the pancake wasn’t divine enough, the idea of a banana pancake on a sunny weekend morning (or afternoon) is pure culinary paradise. Banana pancakes are such a symbol of comfort food, there’s even a trail in Southeast Asia in their honor. Travelling guests found a stack of “home” in this classic combo, so rest areas were sure to keep them on the menu.
Sadly, despite pancakes dating back to our Neolithic ancestors, the modern day flapjack is far from nutritious. In fact, a stack of IHOP’s Strawberry Banana Pancakes will set you back nearly 700 calories, and contains a whopping 126 grams of carbohydrate and 39 grams of sugar!
Fast-digesting traditional flapjacks cause a rapid spike in blood sugar, which, over time, can lead to weight gain, high levels of inflammation and much more.
How about prepackaged pancake mixes? Most are not just full of bleached white flour, they also contain partially hydrogenated soybean oil – a trans-fat that has been linked with an array of health issues from heart disease, nutrient deficiencies, diabetes and more.
Paleo Banana Pancakes: All of the Flavor, None of the Guilt
Instead of giving up this comforting breakfast treat, your Sundays will be cozy once again with our Paleo Banana Pancakes! We took the essence of the classic and flipped it just as it needed to be: grain-free and low-glycemic.
This recipe takes our Miracle Mix to the pan and brings you a flapjack that is packed with protein and heart-healthy fats. There’s a reason we call this product Miracle Mix. We worked tirelessly to find the perfect blend of grain-free, low-glycemic flours that would act as traditional all-purpose baking mixes did. In this recipe, our Paleo baking blend shines through as the slightly sweet, wholesome fluff that rivals the grain-based classic.
Unlike most other Paleo banana pancake recipes, we turned to coconut milk to create the creamy counterpart… instead of packing in the bananas. This ingredient helps keep the pancakes low-carb while providing metabolism promoting medium chain triglycerides. These fats help boost energy and burn fat! So go ahead and stack ‘em up!
You may wonder why we’ve skimped on the bananas in a banana pancake recipe. As delicious as they are, bananas are still a concentrated source of carbohydrates and sugar. We wanted to maintain the essence of banana… without overloading our morning stack with unwanted carbs and sugar.
Using just a half a banana in the whole batch, you get the full banana-flavored goodness… without spiking your blood sugar. The result is like a slice of warm banana bread in just minutes.
Even though these pancakes will provide you with some hearty protein for your morning, we like to kick it up a notch with some fresh nuts. Pecans are our personal favorite, but walnuts, almonds, or macadamia nuts chopped up can be tossed in before flipping or sprinkled on top for a little crunch.
Welcome your weekend mornings once again and surprise your loved ones (or treat yourself!) to a stack of delicious Paleo banana pancakes you can savor without a moment’s guilt.
Paleo Banana Pancakes: The Simple Step By Step
To get started, you’ll need ¾ cup Miracle Mix, 3 pastured eggs, ½ cup coconut milk, ½ ripe medium banana (mashed), 2 tsp. vanilla extract, ½ tsp. cinnamon and ¼ cup chopped pecans, plus coconut oil for frying.
In a medium bowl, add the eggs, vanilla and coconut milk.
Whisk to combine.
Add the Miracle Mix …
Now whisk again to make a smooth batter. If the batter seems too thick, add water by tablespoons to thin.
Add the mashed banana, chopped pecans and the cinnamon.
Stir to incorporate.
Now, add a teaspoon of coconut oil to a cast iron skillet and heat over medium-low heat.
Scoop pancake batter by ¼ cupfuls and ladle into the pan, flattening out.
Let pancakes cook about 90 seconds, or until they start to bubble.
Continue to cook another 90 seconds or until the middle is firm, and then transfer to a pan to keep warm while you finish the batch.
Once the batch is completed, I like to pop the pancakes in my toaster oven so they are nice and hot to melt the butter… And then of course, a drizzle of maple syrup… Top with some more pecans, if you please…
And dig in!
- ¾ cup Miracle Mix
- 3 pastured eggs, room temp.
- ½ cup coconut milk
- ½ ripe medium banana (mashed)
- 2 tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ cup chopped pecan
- 2 Tbsp. coconut oil (for frying)
- In a medium bowl, add the eggs, coconut milk and vanilla. Whisk to combine.
- Add the Miracle Mix, whisk to incorporate.
- Add the banana, cinnamon and pecans. Stir to incorporate.
- Heat a cast iron pan over medium-low heat. Add a teaspoon of coconut oil.
- Drop batter by quarter-cupfuls onto the pan, using the back of your ladle to flatten slightly.
- When the pancakes begin to bubble, flip.
- Continue cooking another minute or so to firm up center.
332 calories, 28 g fat, 14 g saturated fat, 8 g monounsaturated fat, 3 g polyunsaturated fat, 159 mg cholesterol, 13 g carbohydrate, 5 g sugar, 5 g fiber, 9 g protein
8 NET carbs