Sometimes you wake up on a Sunday morning with a craving for pancakes (okay, this is most Sundays). But we all know Sundays are meant for sleeping in, lounging in our pjs, and getting those last 12 hours of relaxation in before another work week.
At this point you have two options: go to brunch in your PJs – this is a trick question, never go to brunch in your PJs. Or, make the pancakes yourself. Ugh but all that mess, dishes, and ingredients to prep is such a deterrent. I love fluffy thick pancakes, but as you may know, most paleo/gluten free recipes can have 5+ ingredients and up to 8 eggs! That in itself is ridiculous. I mean 8 eggs… I love pancakes, but my eggs aren’t cheap, and I’m not about to waste half a dozen on 12 pancakes, which let’s be real, we really only want like 3 cakes… who else is going to eat the remaining 9!
These pancakes may not be the fluffiest, but they make up for it as they only require 3 ingredients, are quick to whip up/clean up and most importantly, they are delicious!
- 1 large overly rip banana
- 3 eggs
- 2 TBS coconut flour
- 1 TBS coconut oil (for cooking)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Place all ingredients, except the coconut oil, in a blender and blend until smooth.
- In a skillet on medium low, melt the coconut oil and swirl around the pan to coat it. Let the pan heat for a few minutes, and then pour some of your batter into the pan. Let the pancake cook for 3-4 minutes or until the edges start to lift and small bubbles form in the center. Flip and cook 3-4 minutes.
