Sweet & Hearty Paleo Pancakes
"While the ingredients here might seem unusual, the ultimate flavor in these pancakes is spectacular! I thought that they were going to taste too heavily of bacon, but really, the sweetness of the banana makes these much more like a traditional pancake than you would expect--in fact, even better! If you are strict Paleo, these would be only a treat for you, since banana is a starchy fruit. Last time I used half apple/half banana for the fruit part of the recipe with good results. For my kids, who are not strict Paleo, I also added a tablespoon of honey to the batter recipe, and they did not even need any syrup at the table."
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
24 3"-3.5" diameter pancakes
- Serves:
- 6
ingredients
- 9 slices bacon
- 6 eggs
- 3 bananas, chopped
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon salt
- 4 1⁄2 tablespoons bacon fat
- 3⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons apple cider vinegar
- 6 tablespoons coconut flour
directions
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Meanwhile, add to your blender or electric mixer: eggs, bananas, vanilla, and salt, and blend/mix on high until foamy and smooth.
- When the bacon is browned, crumble and add it to the blender/mixer, as well as the measured bacon fat. Pour the rest of the fat into a container to use while cooking the pancakes.
- First make sure that your blender batter is cool to the touch. If so, then add the baking soda and ACV and blend until just combined.
- Now add the coconut flour and blend until just combined. If you are not experienced with coconut flour then you should pour the batter into a bowl and whisk the coconut flour into the batter by hand, (You can see that the longer it sits in the batter, the thicker the batter gets, so it requires quick mixing.).
- Let batter rest for 2 minutes.
- Heat a griddle over medium-high heat and lightly grease with bacon drippings. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. (It is on the first side that you want most of the cooking to happen.) Flip and cook until browned on the other side. (If you are not used to cooking non-wheat pancakes, you will find that flipping is easier if you start your spatula into the hottest part of the pan/pancake first, then flip.).
- Repeat with remaining batter.
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RECIPE SUBMITTED BY
All-Natural-Nut
United States
I love old fashioned cooking; as traditional as you can get. Also, I tend to care more about nutrition than flavor; although my DH cares more about restaurant-quality-flavor than nutrition. So my recipes are likely to be a nice blend of both (Of course the traditional recipes have a tendency to have amazing flavor AND nutrition anyway!)
Also, I am willing to do the extra work that releases the most nutrition in a recipe, so mine will not necessarily be the easiest recipes. On the other hand, I'm a freak for efficiency, so you can bet I'll find the simplest way to capture it all.
