Tuesday, November 15, 2011

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???

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.


Meg O. said...

Yet again, seriously... I could die. Looks so incredible! And I find it pretty ridiculously awesome that your mom has a YouTube channel. I think I'll go subscribe. LOL

Jenna | The Paleo Project said...

all that, with just a stove made of acorns and sticks. bravo! no really we can make these when I sleepover!!!!! p.s. I love your hair (below)

signature mix said...

These look incredible. I really must get on the Paleo bandwagon.

Lindsay Rondo said...

ok first off, i am impressed that your mom has a youtube channel. i don't think mine would ever figure that out. and second, those look amazing!!!


p.s. your hair looks gorgeous in that last post.

rachel {studio cuisine} said...

These are genius! Love the small-ish batch it makes. Totally going on the menu for this weekend.

Marcia said...

can we sub maple syrup with something else? I'm doing the lurong challenge and it's a no-no :(

Vivienne said...

Just made these this morning because I was craving pancakes and decided to try your Paleo recipe. We were surprised at how little of a batter it made, but continued on anyway. I used coconut oil on the pan first, and I think I put a little too much. The batter did not cook very easily -- I don't think it even could cook all the way through the thick batter and they didn't come out very fluffy. I tried butter for the next batch and that worked better but I found the batter was very difficult to flip and work with. Any suggestions?

CupcakesOMG! said...

@Vivienne sorry to hear you had trouble. As for the batter, it is a small batch recipe (it makes 8 silver dollars or 4 regular pancakes...maybe 2-3 if you like large ones).

It's really hard for me to trouble shoot why you had trouble with the batter in your pan--could have been several things, from the level of heat you used to whether you beat your egg whites long enough/too much to how large the pancakes were themselves. If you could answer those questions, I might be able to help.

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