These paleo Banana Bread Pancakes with cinnamon and vanilla are absolutely irresistible!
I love these pancakes because, unlike many paleo (grain-free) pancake recipes out there, these are light and fluffy. The cinnamon and vanilla work together with the almond flour to create a fantastic flavor and texture in these pancakes.
To Make these Banana Bread Pancakes you will need:
- eggs
- bananas
- almond flour
- baking powder
- cinnamon
- vanilla
- coconut oil (or other oil for cooking)
- food processor
- mixing bowl
- electric whisk or mixer
- spatula
- non-stick skillet or griddle
- baking sheet
Many pancake recipes that use bananas, have you mash them with a potato masher. The issue with that is that it is almost impossible to get all of the chunks smoothed out.
To fix this problem, I mix most of the ingredients together – the bananas in particular – in a food processor.
And the key to making the pancakes fluffy? Beating the egg whites until they are stiff and folding them in with the rest of the ingredients. You add air to the batter and just like magic, the pancakes are airy! See how that happens?
I cook these pancakes in a safe, non-stick skillet or griddle with some coconut oil. You can use ghee as well.
These banana bread pancakes are absolutely delicious and you could almost find yourself thinking these aren’t paleo.
Freezing Pancakes
I love to double this recipe when I make the pancakes, because they freeze well. To freeze the pancakes, I sent them out on a baking sheet in a single layer to cool completely. Place the cooled pancakes in an airtight freezer container and freeze.
Reheating Pancakes
I find that the best way to reheat pancakes is not in a microwave. Microwaved pancakes get an unpleasant, mushy texture – whether they are paleo or traditional.
I reheat my pancakes in a toaster oven. I simply bake or toast them for just a few minutes, until they are nice and hot.
Make some of these for your family this week! You might want to serve these with some Homemade Breakfast Sausage. Yum!
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