I say ish because I have little idea what the paleo rules are and because I made an optional version with oat flour added so I’m pretty sure that breaks the rules I don’t know about!
I was going to make the fixate banana pancakes that everyone loves but I a) didn’t want to get out my blender and b) already have some yellows on the meal plan for the day so I wanted to try something new and I had just bought a huge bag of almond flour so I felt like maybe I should use it!
The motivation for banana anything usually stems from the result of having brown bananas lying around. We buy a bunch of bananas every week and probably eat two of them. I used to have half a banana in my shakeology every day but when I dropped to a lower calorie bracket I traded that in for some chewable berries later in the day. My kids’ desire for bananas comes and goes yet we buy a bunch every week regardless. Since we were on vacation last week I missed our usual weekend breakfast so this was a perfect day for it!
The ingredient list is pretty standard – the vanilla I used is a take home from our trip to the Dominican but of course when we run out the standard store kind will be fine – always pure extract never imitation! Everything on the list is clean and minimally processed – you obviously have to grind the oats and almonds to make flour so that’s as processed as it gets!
I always start with mixing the eggs in the bowl and then mash the bananas in with it – my goal is to dirty as few dishes as possible! I don’t mix my dry ingredients separately but I could have since I dirties a second bowl anyway to make half with blueberries and half chocolate chips (for the kids, of course – but don’t worry it’s dark chocolate). I read somewhere once that the flour should be added last and just mixed – I’m pretty sure this is related to the activation of gluten but I’ll still follow the rule here anyway.
One step I always mess up in how hot the pan should be…once I’m ready to put the batter on I do it but it’s important to let the pan get hot – turn it to med-high then turn it down to medium just before adding the cakes. My first batch is always edible but never pretty! The kids don’t care! If you are feeding kids you know that it’s impossible to make them happy but we got it right today!
One little bonus was the blueberry-Pom syrup…I had half a bottle left from another recipe and so I boiled it down to thicken it…couldn’t quite get it to syrup consistency so I added in some real maple syrup. Of course I had to do a test patch for my oldest on a small bit of pancake but she gave it the thumbs up. My youngest quickly declared “it looks like wine” (true) so I’m not sure if I’m teaching them to like wine or to just be open to trying new foods – either way their lives will be better as a result (in 16/18 years of course). I really love it when they don’t notice changes in the food – almond flour makes a much thinner pancake so even with the small amount of oat flour the texture was different so you never know…but this made a huge batch and will provide hot breakfast for several days this week
So I hope you can optimize more or less paleo to your liking and that your family is just as happy as mine with the result. I made a big batch for leftovers but adjust as you see fit
Paleo Banana Pancakes
3 ripe bananas
1 1/4 c unsweetened vanilla almond milk
2 tsp vanilla extract
2 tsp baking powder
1 1/2 c almond flour
1/2 c oat flour*
2 Tbsp ground flaxseed meal
1 Tbsp coconut oil
Blueberries, raspberries, chocolate chips, walnuts, etc…
Beat eggs in a large bowl and add bananas – mixing with a potato masher. Add milk and vanilla and mix well. Stir in dry ingredients until just blended. Make sure skillet is hot enough to throw a drop of water and turn it to medium. Add 1/2 to 1 tsp of coconut oil to the skillet each time. When the top starts to bubble flip the pancakes over for another minute or two. Top with mashed fruit or syrup and enjoy!