Banana Paleo Pancakes with Strawberry Syrup
Prep time
Cook time
Total time
This is my special version of the classic Paleo pancake made a little more delicious with a strawberry syrup. Great for breakfast or as a sweet snack anytime of the day. Yummy!
Author: Samantha B. Johnson
Serves: 6
Ingredients
- Batter:
- ½ cup coconut flour
- 2 ripe banana’s
- ½ cup water
- 2 eggs
- 1 tbsp honey
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp vanilla extract
- 1 tbsp coconut oil
- Strawberry Syrup:
- ½ lb ripe strawberries
- * optional 1 tsp honey
Instructions
- If you plan to make the strawberry syrup, start it first so it can cook down while you make the pancakes. Instructions below.
- Batter:
- Put all ingredients into a medium sized bowl
- Mix with hand mixer until smooth
- Add ½ tbsp coconut oil to medium high skillet when nice and hot add ¼ cup sized dollops batter onto skillet and flatten so that they make a disk shape no more than ½” thick
- Let first side brown then flip and brown other side.
- Optional Strawberry syrup:
- Cut stems off strawberries throw in blender or cuisinart and puree.
- Put on stove on medium until volume reduces by half (about 30min)
- Turn off stove and stir in honey
- *The riper the strawberries the sweeter this will be.
- Serve pancakes with strawberry syrup and add sliced strawberries and bananas if you like.
These are so sweet and delicious! Easy to prepare too. I made the first pancake too big and it was hard to flip, so smaller the better. Also, I am going to try to omit the honey next time and see if they still maintain the sweetness with the bananas. I highly recommend as a breakfast for kids too.
Love, love, love this recipe. I make these pancakes by the double batch and freeze them. It’s a great way to use up ripe bananas and the pancakes heat up perfectly. I really appreciate the fact that they hold together so well: no crumbling or disintegration – even when they’ve been frozen. Sometimes I eat these for breakfast with lactose-free yogurt and sliced bananas. I haven’t made the strawberry syrup – if I used strawberries, I just thaw them and pour the berries and juice right on the pancakes.
Is there any substitutes for eggs in backing? I’m suppose to avoid those too, and its hard because Flax in in the low FODMAP section…. thanks!
I don’t have a good egg substitute I am sorry to say. Anyone else have any good ideas?
It smells amazing while cooking. Unfortunately, I must have done something wrong as I can’t flip them without them breaking and crumbling. Sad because I was going to freeze the leftovers and use them as breakfast on the days I work
Mmmm not sure what you did but the key is definitely to use plenty of oil when cooking so they don’t stick to the pan