I decided to treat the kids to pancakes for breakfast. I have always failed spectacularly with a lot of the banana pancake recipes that I have found via a web-search, so I am not sure quite why I decided to do this…
But this time, they worked perfectly! I didn’t even use a recipe, I just threw everything together, and it worked. I suspect that the tapioca flour helped hold everything together, but also I think that part of the reason for the success was that I kept the pancakes small, using no more than 1 tbsp of the batter for each pancake.
These contain whole eggs and are an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Paleo Banana Pancakes
- 2 bananas (preferably slightly under-ripe)
- 4 eggs
- 2 tbsp tapioca starch
- coconut oil to cook
- 100% pure maple syrup to serve
Put the bananas, the eggs and the tapioca starch in a blender and blend until you have a smooth batter.
Heat a little coconut oil in a skillet over a medium-high heat, then add the batter, using no more than 1 tbsp for each pancake. You will be able to fit several of these teeny pancakes in your skillet. The exact number depends on how big your skillet is.
Cook until the bottom is browned and the top has set.
Flip and cook for a minute or two on the other side until that is browned.
Remove from the skillet and keep warm (or serve them immediately to hungry mouths!), and repeat until all the batter is used up.
Serve drizzled with 100% pure maple syrup.
Shared at Gluten Free Friday #88
Shared at Whole Food Fridays 4-25-2014
Shared at Gluten Free Wednesday 5-7-14