My mom lives with a gluten allergy which means she abstains from a lot of the same things I do as a Paleo enthusiast, but that doesn't stop her from getting creative in the kitchen. A couple months ago, she posted this recipe for an Egg White Oatmeal pancake. Looks good, right? I realized that with one small tweak (leaving out the oat flour and replacing with more almond flour), I could open a litany of paleo pancake possibilities. To kick things off, I wanted to feature our TwoFaced secret ingredient, coconut. Thus, I present to you, Paleo Coconut Banana Pancakes. Cue the Jack Johnson music:coconut whipped cream, coconut flakes, and sliced banana, natch, though to be honest, they're just as good served naked.
These pancakes will definitely make you feel like you've hit the Motherload. <--See what I did there??? Eh???
Paleo Coconut Banana Pancakes
Makes about 8 silver dollar pancakes
- 1/3 cup egg whites
- 2 tbsp. maple syrup
- 4 tbsp. almond flour
- 2 tbsp. unsweetened shredded coconut
- 1/2 mashed banana
- coconut oil
1.) Using an electric whisk, beat egg whites and maple syrup into medium-stiff peaks, probably about 3-5 minutes.
2.) Add remaining ingredients to egg whites and beat just enough to combine.
3.) In a large pan, heat enough coconut oil to cover the pan. Using an ice cream scoop, spoon batter into pan. Cook pancake on each side for about 4 minutes.
4.) Serve with coconut whipped cream, sliced banana, and maple syrup.