Paleo Banana Pancakes

I have a hard time enjoying "Paleo-ized" breakfasts.  But, after experimenting with many different recipes, this one my husband begs me to make often.  The original recipe was from The Little Foodie with some minor adjustments.

Photo from The Little Foodie

Paleo Banana Pancakes

Ingredients

Coconut oil, to cook with
1 banana, mashed with a fork
2 eggs, lightly beaten
1/4 cup almond flour
2 Tbsp coconut milk
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 tsp cinnamon (adjust to taste)
Pure cocoa powder (optional)
Maple syrup (optional)

Directions

Heat a skillet or large frying pan over medium heat and add about 1 Tbsp of coconut oil when hot.

Mix all of the ingredients together in a large bowl.

Pour about 1/4 cup of batter mixture into the hot oiled pan for one pancake, cooking about 3 to 4 pancakes at a time.  Flip the pancake when the edge starts to look dry and you see bubbles throughout the pancake (about 2-3 minutes).  Continue to cook the pancake until the batter is cooked all the way through (about 1-2 minutes).

Remove the pancake from heat and serve immediately.  You can add an extra sprinkle of cinnamon and/or some maple syrup if you prefer.

Notes

If you want chocolate banana pancakes, start with about 1 Tbsp of cocoa powder added to the batter with the other ingredients and adjust the amount to your taste.

The pancakes can be kept warm in the oven if they will not be served immediately.

Pancakes are great improvisers, so feel free to try these with other ingredients added to the batter or on top.  Some examples include: shredded coconut, berries, apples, walnuts or pecans, etc.

Enjoy!!