These pancakes are actually Paleo (that’s right: no flour, milk, etc). They are honestly one of my favorite breakfasts to whip up because they’re so quick and easy, and it’s a great way to use up overripe bananas without the fuss of baking banana bread. More importantly, they’re delicious.
I like to make simple variations, like adding vanilla and/or cinnamon to the batter, or even a splash of almond milk for creaminess. I’ll also sometimes put different fruit on top (like the blueberries I used today) and sometimes some nut butter instead of syrup. All you really need, though, are eggs and banana. The pancakes alone can be great for a grab and go breakfast.
1 ripe or slightly overripe banana
Butter for cooking (yes I know it’s not Paleo but pancakes made in butter are superior to pancakes made in anything else)
2 tsp cinnamon
1 tsp vanilla
1/4 cup blueberries
Maple syrup to taste
1. Mash banana in a bowl. Add in eggs, mix until yokes are broken and the mixture is fully combined. It should be a yellow color, fairly thick with a few small banana chunks. Add cinnamon and vanilla, mix in fully.
2. Heat medium sized pan. Add slice of butter to grease the pan. Add batter. I generally make three small pancakes per pan, about two large spoonfuls of batter each. The smaller pancakes will cook faster and are easier to flip.
3. Allow pancakes to set (about 5 min). Flip and cook on the other side for 3 min. Remove from pan.
4. Repeat steps 2 & 3 until the batter is gone.
5. Sprinkle blueberries and pour syrup over top (or other desired toppings). Eat your heart out!