Gluten Free, Paleo, Recipes

Healthy, Gluten Free Pancakes

I have a confession. I’ve never been a pancake fan.  My breakfast out staple has always been eggs. Over easy with bacon, steak and eggs at my favorite brunch spot or a spinach and feta omelet at the diner down the shore (side of scrapple, of course).  A while back, I saw a recipe online for banana pancakes made with two ingredients: eggs and bananas. Always on the lookout for gluten-free breakfast variety, I thought I’d try them out. I really enjoyed the taste, but thought they were a little too thin and was hungry again shortly after. In order to bulk them up, I added a half cup of ground coconut flakes, to much success. They took on a more traditional pancake consistency, and kept me full for hours without feeling stuffed (why I never liked flour pancakes). The banana lends just the right amount of sweetness that they don’t even need maple syrup. Although, everything is better with maple syrup (see: scrapple above).



Banana Coconut Pancakes

1/2 cup shredded, unsweetened coconut*
1 ripe banana
1 whole egg
1 egg white*
Splash of almond extract*
Sprinkle of cinnamon
Coconut oil*

In a blender (I use a magic bullet), pulse the coconut flakes until they are a pulverized. Add the remaining ingredients to the blender and blitz until you have a consistent batter, usually less then a minute. While prepping the batter, heat a skillet over medium heat and grease with coconut oil. Pour 1/4 of the batter into the pan to form a pancake. Repeat with the remaining batter until your pan is full. Cook on one side for a minute or two, until bubbles form in the center of the cake and the edges appear dry. Flip and cook on the other side for another minute. Serve with fresh blueberries and enjoy!

Helpful hints:
-I buy unsweetened coconut flakes to add to yogurt and granola. A few quick pulses breaks them down to the right size for pancakes. Don’t go to far and make a powder. I prefer the consistency when they’re a touch chunky.
-The original banana pancake recipe calls for 2 whole eggs. I have always made them with a whole egg and one white. Feel free to use any combination: 2 whole eggs, an egg and a white or 3 whites.
-Almond extract is my secret ingredient that makes everyone say, “Hmmmm… these are delicious.” If you’re not a fan of almond flavor, use vanilla extract.
-Coconut oil rocks the house! Click here to see the health benefits. I even use it on my hands to keep them super soft.