TwoFaced: Paleo Coconut Banana Pancakes

My mom has a YouTube channel, did you know that? Our need to share tutorials, recipes, hobbies, and our entire selves with the internet must run in the gene pool. I'm telling you this not only to generate more views on her channel, but to also serve as a prologue to today's TwoFaced challenge recipe. 

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:

Making them even more irresistible, I topped them with coconut whipped cream, coconut flakes, and sliced banana, natch, though to be honest, they're just as good served naked.

These were so fegging delicious...and I'm not just saying that because it's (a variation of) my mom's recipe. Unlike other paleo pancake recipes I've tried, these cook and taste like the real thing. Another perk? They reheat pretty well too, so you can make a butt-load of 'em and refrigerate them for the next morning's breakfast. Or if you eat your feelings, a late night snack binge.

These pancakes will definitely make you feel like you've hit the Motherload. <--See what I did there??? Eh???

When you're done looking at my food porn, check out what coconut concoction Jenna dreamed up!

Paleo Coconut Banana Pancakes

Makes about 8 silver dollar pancakes

See the video here

• 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.