When people hear that I don’t eat gluten containing foods, they usually ask me what I eat, mainly, at breakfast. Conventional breakfast consists of a variety of baked goods with wheat flour. Bread, pancakes, waffles, donuts, muffins, you name it. I think in conventional diets, breakfast is the most carb loaded meal of the day. Unless you are eating omelets or deli meat.
If you love your pancakes and cannot think of breakfast without them, there is a better option – to flour pancakes – which is extremely easy to make. These gluten-free paleo pancakes are delicious. My kids love them as well.
This recipe is not only gluten-free but it is also paleo because they do not contain any grain flour in it. The pancake is inherently sweet so you don’t need to use syrup or other sweeteners. Unless you want to put some Nutella on them.
Gluten-free paleo pancake recipe
2 ripe bananas
1 teaspoon coconut flour
- Mash ripe bananas.
- Add bananas and eggs in a small food processor or blender and blend them well.
- Add cinnamon and coconut flour, blend the batter few more pulses.
- Heat coconut oil in a pan.
- Pour a ladle full of batter onto the pan. Make sure the pancake stays thick and not spread thin as crepe. Otherwise, it rips while flipping.
This recipe makes about 8 small pancakes. You can modify the recipe with 1:1 egg:banana ratio to increase the amount. Egg is the ingredient that holds the pancake together and makes it puffy.