Cinnamon banana paleo pancakes
Whip up a delicious and healthy breakfast with our Cinnamon Banana Paleo Pancakes! Made with just a banana, an egg, and a touch of cinnamon, these gluten-free, dairy-free pancakes are perfect for a quick and satisfying start to your day. Great for paleo enthusiasts and anyone looking for a simple, natural breakfast option. Ready in minutes!
Cook time 5 min
Prep time 5 min
Ingredients:
1 banana1 egg
1 tsp cinnamon
Cinnamon Banana Paleo Pancakes are delicious and nutritious, made with minimal ingredients and free of refined sugars and grains. This easy-to-make recipe is perfect for those following a Paleo lifestyle or anyone looking for a healthy breakfast treat.
Instructions:
- Start by peeling the banana and placing it in a medium-sized mixing bowl.
- Crack the egg into the same bowl with the banana.
- Using a fork or potato masher, mash the banana until smooth and free of large chunks.
- Add the egg to the mashed banana and whisk together until well combined.
- Sprinkle in the ground cinnamon and stir to incorporate throughout the batter.
- Place a non-stick skillet or griddle on the stove over medium heat.
- Allow the skillet to heat up for a minute or two.
- Lightly grease the skillet with a small amount of coconut oil, ghee, or a non-stick spray to prevent sticking.
- Once the skillet is hot, pour small amounts of batter onto the skillet to form pancakes. Aim for 3-4 inch sized pancakes for easier flipping.
- Cook the pancakes for about 2-3 minutes on one side, or until bubbles start to appear on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate.
- Repeat the process until all the batter is used, making sure to re-grease the skillet as needed.
- Serve the pancakes warm, optionally garnished with additional banana slices, a drizzle of honey or maple syrup, or a sprinkle of cinnamon. Enjoy!
With just three simple ingredients, you can whip up these delightful Cinnamon Banana Paleo Pancakes in no time. Perfect for a cozy weekend breakfast or a leisurely brunch, they are sure to become a favorite in your household. Enjoy the natural sweetness and satisfying flavors of this wholesome dish.
Cinnamon banana paleo pancakes FAQ:
Cook the pancakes for about 2-3 minutes on one side, or until bubbles appear on the surface and the edges look set. Then, carefully flip them and cook for an additional 1-2 minutes on the other side until they are golden brown.
A regular non-stick skillet or griddle works best for cooking these pancakes. Aim for a size that can accommodate 2-3 pancakes at once, ideally around 8-10 inches in diameter.
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. You can also freeze them for longer storage; place parchment paper between pancakes to prevent sticking, then seal in a freezer-safe bag.
For the banana, you can try using applesauce as a substitute, but the flavor will change slightly. If you want a different flavor, you might experiment with adding a pinch of vanilla extract instead of cinnamon.
Pancakes are done when they are golden brown on both sides and no longer wet in the center. Check for doneness by inserting a toothpick; if it comes out clean, they are ready to serve.
Tips:
- Use a ripe banana for extra sweetness and easier mashing.
- For a fluffier texture, blend the banana and egg together in a blender.
- Heat your pan over medium-low heat to prevent burning and ensure even cooking.
- Make small pancakes for easier flipping.
- Grease the pan with a bit of coconut oil for additional flavor and to prevent sticking.
- Serve the pancakes warm with fresh fruit, nuts, or a drizzle of pure maple syrup for added yumminess.
Nutrition per serving
1 ServingsCalories 190kcal
Protein 7g
Carbohydrates 30g
Fiber 3.39g
Sugar 18g
Fat 5g
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