Whole30 Banana Pancakes Food

3 INGREDIENT PALEO BANANA PANCAKES

Steps:

• Preheat a large, flat nonstick skillet over medium heat.
• In a wide mouth pint mason jar, blend the banana with an immersion blender until smooth. Then add the egg and cinnamon and blend until combined.
• Melt the coconut oil in the pan. Pour the batter in to the pan, 2 tablespoons for each pancake. Cook for about 1-2 minutes, until the edges turn golden brown.
• Flip, and cook another 1 minute. Continue until you've made all 6 pancakes.
• Serve warm, topped with favorite toppings.

PALEO PANCAKES RECIPE

Steps:

• Preheat a non-stick pan over medium heat and add 2 Tbsp of coconut oil.
• Combine all ingredients (except berries) in a medium mixing bowl and mix with a mixer until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for a couple of minutes.
• Using a ladle, scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2 minutes. If the bottoms turn dark, lower the heat a little.
• Repeat for remaining pancakes. If necessary, add 1 Tbsp of coconut oil after each batch of pancakes.
• Drizzle some maple syrup and top with berries (raspberries, blueberries and strawberries)

BANANA PANCAKES I

Steps:

• Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
• Stir flour mixture into banana mixture; batter will be slightly lumpy.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

EASY BANANA PANCAKES

Steps:

• Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
• Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.