We’re one week in and I think everyone is a little tired of eggs. It’s becoming more tempting to reach for bread or convenience foods just for some change. While I’m a big fan of eating leftovers for breakfast for variety’s sake I sometimes crave breakfast foods of my pre-paleo days. That means pancakes, waffles and other fluffy bready things that are not good for you, and definitely not for a 17-hour fast.
And while I love my eggs, sometimes I don’t want to look at another fried, scrambled, boiled or frittata’d egg.
So I hide them. In my pancakes.
You’ve probably heard of the breakthrough in grain-free pancake making. The one that’s made purely of eggs, bananas and nothing else. But they’re really less like pancakes and more like someone dropped their banana into their breakfast omelette.
If you don’t like sweet omelettes this protein-rich recipe for banana pancakes are perfect. They’re easy to throw together with no weird “paleo” ingredients and lower in the amount of nuts used. They can be altogether nut-free if you replace the nut butter that I use with sunflower or pumpkin seed butter. And if you’re looking to cut added sweeteners from your diet using over-ripe bananas eliminates the need to use maple syrup overtop.
Just a word of caution that they don’t look like traditional pancakes. Still, I much prefer a slightly less attractive pancake than one that’s going to wreck havoc with my health.
The best part is that these pancakes freeze beautifully so you can make a double batch and pop the whole thing in the freezer for 3AM mealtime convenience. Defrost some pancakes and top with with an assortment of your favourite fruits all with your eyes closed.
Check back tomorrow for a quick and easy recipe for an appetizer that you can serve for iftar!
Here are some great recipes for pancakes floating around the paleo blogosphere:
Grain-Free Banana Pancakes
- 4 medium bananas (the riper the bananas, the sweeter the pancakes will be)
- 4 large eggs
- ½ cup almond, cashew, macadamia, sunflower or pumpkin seed butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (optional)
- Pinch of fine sea salt
- Butter or coconut oil for frying
- Toppings: maple syrup, fruit compote, butter, bananas, blueberries, strawberries, raspberries, blackberries
In a blender combine bananas, eggs, baking soda, vanilla, cinnamon and salt.
Add the almond butter…
…And blender until it’s well combined.
In a large pan on medium-low heat butter or coconut oil until melted. Pour the batter into the pan in whichever size you prefer but no bigger than a 5″ circle. When bubbles begin to surface (about 2-3 minutes) just as they do for a traditional pancake gently flip them over.
(The pancakes will brown depending on the ripeness of the bananas, with over-ripe bananas giving you the darkest colour.)
Fry the pancakes on the other side for 30 seconds to 1 minute before removing them from the pan.
Plate them up and serve with fruit.