paleo peach-banana pancakes

We’re taking steps to eat less grains in our home, particularly wheat.  It’s hard for me.  I really really like my breads — quick breads, yeast breads, sourdough breads, pancakes.  Pancakes are one of Calla’s and my favorite foods. We still eat them (the yummy, fluffy, “real” kind) once in a while, but we’ve cut back a lot.

These grain-free pancakes (which qualify as paleo for those who are interested) are pretty tasty.  They’re obviously not like wheat flour pancakes but they do satisfy my craving.  I make a big batch but I think I might have to start doubling it — the kids devour these little cakes!

*I like to use bananas and peaches for this recipe, but you can just use banana if you want.  Just replace the two peaches with two additional bananas!*

Paleo Peach-Banana Pancakes

2 bananas, peeled

2 peaches, pit removed

6 eggs

1 tsp. vanilla extract

3/4 c. almond flour (feel free to add a little more if the batter is too thin)

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

Place bananas and peaches in a food processor or blender; process until smooth.  Add the remaining ingredients and puree until smooth.  (If you keep the skin on the peaches, you will see some small pieces after the ingredients are blended and that’s ok.)

Heat a large skillet or griddle over medium-high heat.  Lightly coat with cooking spray, oil, or butter.  Pour batter onto griddle in 2-3 tablespoon portions.  (If pancakes are too big, they might be difficult to flip!)  Cook 3-4 minutes or until you can see the edges starting to brown, then flip and cook an additional 2-3 minutes.  Remove and serve!

Yield: appx. thirty 3-inch pancakes

{We like ours topped with a warm fruit compote and some chopped walnuts or pecans.  These pancakes are sweet enough that syrup isn’t really necessary.}




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