Happy Sunday! Man, it’s a good day. Sun’s out, Fabio and I are both off from work, and – what’s that? What did you say? Oh, IT’S MY BIRTHDAY TOMORROW?!?!? Heck yes it is! And part of Fabio’s gift is to buy me a haircut, and I am THRILLED. Another part of my ideal day is cooking at home, and cooking all of my favorite thiiiiings! And that just might include a fat stack of pancakes…
When I started eating and cooking Paleo several years ago, I feared the future of my breakfasts. I. Love. Breakfast. In my opinion, the best breakfast include some sort of bread product Enter scene: Paleo pancakes. I eat these for breakfast, I eat them for an afternoon snack, I eat these for dinner. They are so dang good, and you won’t miss the wheat flour or sugar AT ALL. To top it all off, they only have THREE INGREDIENTS. What a beautiful thing.
If you want to be super saucy, go ahead and throw some sliced bananas on top, a blob of almond butter, and a drizzle of maple syrup. Go ahead and dive in, and see why they are THE BEST paleo pancakes.
- 1 small banana
- 1 Tablespoon almond butter (or any kind of nut butter)
- 1 egg, lightly whisked
- On a plate or cutting board, mash banana with a fork. Add almond butter to banana and continue mashing. (By mixing them together, this prevents almond butter from clumping up in the egg.)
- Add almond butter and banana to egg and continue to mix until smooth.
- Heat a large pan over medium heat and lightly coat with oil or cooking spray. Drop a large spoonful of batter onto pan and flip once edges are dry and bubbles on surface begin to top (just like regular pancakes!).
- **Note: The ripeness of the banana is key to making these pancakes perfect. You don't want them too ripe, or the pancakes will be thin and won't stay together. Not ripe enough, and the pancakes will be stiff and have no flavor. You want them to be just beginning to ripen, still firm and with a little bit of green.