For those feeling less Martha and more… Me, welcome to the lazy caveman’s pancake! 3-ingredient banana pancakes – super easy and surprisingly tasty. These three ingredient pancakes contain just banana, egg, & coconut flour. They’re actually edible and I can confirm non-paleo humans would willingly consume them. Shocking, I know – especially for a paleo pancake. I drizzled these bad boys with my Easy Paleo Caramel Sauce & topped them with fresh ‘nanners and boy, were they delicious. I had to throw them away or I would’ve eaten the whole plate and botched my sugar detox/bikini bod mission (clearly a constantly ongoing & never-ending mission. Sigh.). I’m not usually such a masochist, and generally eat whatever & whenever I want, but, summer is here and ready to party and my thighs are definitely NOT so ready to party! (dat cellulite is, doe…) So, now, that we’re thoroughly off-topic… Try my 3-ingredient banana pancakes? **If these fake-pancakes don’t tickle your pickle (get your mind out the gutter, pervert), stay tuned for my perfect Fluffy Paleo Pancakes: the all-purpose-flour-Buttermilk-Pancake’s worst nightmare. CUE OMINOUS SOUNDING “DUN DUN DUUUN…” (Fo real doe, my next pancake recipe really does look & taste like it’s glutenous counterpart!)
- 2 ripe bananas
- 4 eggs
- 1-1/2 tbsp coconut flour (If using another brand, like Bob's Red Mill, use only 1 tbsp)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of sea salt
- Sliced/slivered/chopped almonds, pecans, walnuts, etc.
- Chocolate chips
- Preheat a non-stick skillet over medium heat. I use an assortment of ceramic-coated pans & skillets.
- Purée the bananas, eggs & coconut flour in a blender or with a hand blender until smooth. Add cinnamon & vanilla, if using. Batter should be thick, but, pourable - If it seems too thin for your liking, add a teeeeny bit of coconut flour. (Different brands of coconut flour vary in absorbency.. I use Honeyville & also prefer fairly thin pancakes)
- Brush the heated skillet lightly with ghee/oil. Fold in nuts or chocolate chips into batter, if using, and pour onto skillet forming silver dollar sized pancakes.
- Cook 2-4 minutes until bubbly, golden-brown and edges are firm.
- Flip gently with a spatula, and cook for another 2-4 minutes.