Grain-Free Pancake Round-Up

Ever since I had kids, I have been making pancakes at least weekly.  Before our big diet change, I had perfected the classic buttermilk, diner-style pancakes and even had the recipe memorized from repeated use.

Because of some food intolerances, we've baby-stepped our way into the alternative pancake world.  First I tried many gluten free pancake recipes.  Piece 'o cake.  I think we finally decided buckwheat were our favorite of those. 

I kept seeing posts for grain-free pancakes, and I just couldn't wrap my head around the concept.  Eventually my curiosity overtook skepticism, and I experimented with several.

My two favorite Paleo pancake recipes by some of my favorite real food bloggers are here:

Homemade Mommy's Grain Free Banana Pancakes
http://www.homemademommy.net/2012/08/banana-pancakes-grain-free.html

Kitchen Stewardship's Grain Free Pumpkin Pancakes
http://www.kitchenstewardship.com/recipes/orange-vegetable-pancakes/


Both of these recipes are great - but of course, I have had to change it up and do it my own way!

Homemade Mommy relies on almond butter in her recipe, but I am intolerant of almonds.  For a while, I would just buy or make another type of nut butter to substitute (which is expensive/time consuming).  Then one morning, I realized that I am using a vitamix to blend the batter, so now I just throw in a handful of whatever nuts I have around.  Cheaper, takes less time... WIN!

I also really like Kitchen Stewardship's version because they seem more cakey, due to the addition of coconut flour.  Her recipe really is fantastic as-is, though you can just use pumpkin pie spice and save yourself opening 5 canisters of spices in the morning. 


So, here's my final recipe.  The one I have "memorized" and use twice a week.  I'm making myself write it down, NOW, before I forget it!

Doubling this recipe is a good idea - the leftovers are great as snacks or breakfast for another day.

 

PALEO BANANA CHOCOLATE CHIP PANCAKES
as adapted from Homemade Mommy

1 ripe banana
2 pastured eggs
1/4 cup raw nuts (cashews and walnuts our favorite)
1 1/2 tablespoon coconut flour
1 teaspoon vanilla extract
pinch of real salt
handful of Good Life chocolate chips (OPTIONAL - they make my kids' day)

Add all ingredients to Vitamix or blender; process until smooth.  Pour into approximately 4" circles on griddle set to 300-325 degrees.  Sprinkle a few chocolate chips on each pancake before flipping.  I press my finger lightly on the top of each one to test for doneness - if it still feels mushy, give it more time.

Serve with warm pats of coconut oil or butter.  These are naturally sweet with the banana and chocolate, but you can always use a little honey and maple syrup too.  My kids will even eat them plain out of the refrigerator!

Enjoy!