Super easy paleo pancakes
Who likes pancakes? Or, better, who doesn't like them??
At home we absolutely adore pancakes. They're the perfect weekend breakfast treat and Grace devours them too.
So, why are we still eating overnight oats or toasted bread on Saturday morning when we could have a stack of pancakes each?
The answer is simple: no matter what people say, they're a messy business in the kitchen and logistically it's impossible to sit all together and enjoy them, because someone has to fry them in the pan, while the others are eating them one by one as they arrive on the table.
Fun? To me, who is the designated cook in our household, not at all. I always end up eating the scraps, sweating like crazy while cooking and cleaning the aftermath. That's not my ideal way of quality family-time and I'm sure lots of people would agree too.
Yes, we could go out and have them made for us, but, honestly, in most places they serve you cakes on top of each other, not pancakes: they're too big and heavy for my liking.
Don't worry, friends. I've found a way to make pancakes really easy, really quick and really delicious. How? Bake them in the oven!
If you use a big tray, you can cook up 9-10 medium-sized pancakes at time. And if you have more than one tray, you can cook more all at the same time! Gone are the days when you had to fry them one by one, flip them, grease the pan again and sweat on the stove first thing in the morning.
Finally, you can enjoy breakfast all together with piping hot pancakes that have just come out of the oven.
I like to make mine paleo-friendly with three simple ingredients I always have at home: eggs, bananas and coconut flour. Eggs give you proteins, bananas fiber, complex carbs and natural sweetness and coconut flour the good fat and the tropical flavor. A very complete breakfast that will keep you energized until lunch time.
Blueberries and chocolate chips are great additions, but plain are fine too. Get creative with the toppings! Berries, maple syrup and desiccated coconut are my favorite, but greek yogurt, powdered sugar and a bit of lemon juice also pair them well.
They're best eaten on the spot; however, they store well in the fridge for a maximum of a couple of days. Reheat them in the toaster to revamp the flavor.
Ingredients for 1-2 servings (depends on the toppings):
2 ripe medium-sized bananas
1 large egg
2 tbs of coconut flour
2 tbs chocolate chips (optional)
Preheat the oven at 360 F.
Line a large oven tray with parchment paper or a silicone mat (see photo).
In a bowl mash the bananas with the back of a fork. Crack open and beat the egg with the bananas. Add the coconut flour and the chocolate chips and mix well. The batter will be creamy and too thin to work with your hands.
Scoop one tablespoon of the batter and place on the tray. Use the back of the spoon to give it a round shape. Do the same for the rest of the batter.
Bake for around 10-12 minutes or until the edges turn light brown. Take them out of the oven and let them cool for a minute or two (it's easier to transfer them to a plate) before serving.