Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Anyone for pancakes?

I love pancakes, always have, always will. While traditional pancakes are amazing, the wheat flour doesn’t agree with me. These pancakes are packed with yumminess without any nastiness. These are Paleo-style pancakes that are very easy to make and taste great. 

Paleo pancakes recipe

Ingredients

• 1 banana mashed
• 4 eggs
• 6 tbsp. coconut milk
• 1 tsp. apple cider vinegar
• 1 tsp. vanilla
• 3 tbsp. coconut flour
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda

Paleo pancakes

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Rating: ★★★★★
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These are Paleo style pancakes that are very easy to make and taste great.

Credit: Cath @ easycleaneats

Ingredients

• 1 banana mashed
• 4 eggs
• 6 tbsp. coconut milk
• 1 tsp. apple cider vinegar
• 1 tsp. vanilla
• 3 tbsp. coconut flour
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda

Directions

1. In a bowl mix together the eggs, vinegar, vanilla, coconut milk and mashed banana until it is a smooth batter. 
2. Whisk in the ground cinnamon, baking soda, and coconut flour until the batter is smoothly mixed. 
3. Let the batter sit for 5 minutes to allow it to thicken.
4. Lightly greasy a frying pan and let the pan warm up over a medium heat.
5. Spoon two tablespoons of batter into the pan to make one pancake, don’t use more batter otherwise the pancakes won’t cook in the middle.
6. When the pancakes lift easily from the pan and have browned, they are ready to flip.
7. Repeat with the remaining batter.
8. Serve the pancakes warm. Serve the pancakes warm.

Nutrition

Per Serving: 134 calories; 6 g fat; 12 g carbohydrates; 7 g protein

Try this with

• Bacon
• Eggs
• Maple syrup
• Fruit
• Yoghurt

Equipment

• Mixing bowl
• Whisk
• Tablespoon
• Spatula
• Frying pan
• Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.