I love granola but, in the middle of winter, a cold bowl of oats isn’t exactly what I crave when I’m waiting for my house to heat up in the morning. One day I decided to make Paleo Pancakes because they’re so simple and I wanted something warm. If you’ve never made them, they are basically just an egg and a ripe banana mixed together with 2 tbsp of coconut flour and less than a tsp of baking powder. Blend and and poured onto a hot coated skillet. I know they’re not pretty. I never claimed to be a chef. I’m just a “cook”!
First Attempt at Gluten Free / Paleo Pancakes
Then I wanted to mix toasty, warm pancakes with some tasty granola. The healthiest brand I’ve found so far is Viki’s Granola. I met her at the huuuuge Expo West convention in Anaheim last year. I loved that her granola was lower in sugar and carbs an higher in protein and fiber than many other brands I’ve tried.
So, I simply added a tablespoon of granola to the pancakes after I put them in the pan. I guess I could have stirred them into the mix, but this way, I could put in different flavors 😉!
Second attempt: Not Quite Paleo Pancakes
If you’re a Paleo purist and avoid all grains like the Zika virus, then you’ll have to stick with the less tasty and crunchy version. If you enjoy whole grains like I do, mix your batter up:
1 ripe banana
2 – 3 tbsps coconut flour
1 tsp baking powder (or 1/2 tsp baking soda*)
1 – 2 tbsp of coconut oil or butter
dash of vanilla extract
Blend the above ingredients either the real way with a hand mixer or the lazy way (my way) with a Nutri Bullet.
I tried making these with baking soda and with baking powder*.
The baking soda made the cakes fluffier. The baking soda made them a little denser.
The denser ones are easier to flip!
Cook over a medium flame
Flip after a few minutes, flip them and cook until golden. If you use coconut oil instead of butter, they get a little darker in color.
Serve with some fruit and drizzle with Agave syrup (not too much! All syrups still count as sugar, sorry 😐)