Banana “Pancakes” with Honey glaze

It’s Sunday morning, what’s on the menu at your place… how about some dessert for breakfast without the guilt?

Living a strict paleo lifestyle pretty much means having to plan and cook every one of your meals so I always try and find something super simple for Sunday morning breakfast to give myself a bit of a break in the kitchen.

This week we did eat out one night and although it is often impossible to stay 100% paleo when eating out (you can choose meat and veg but it is very hard to control what oil the meat is cooked in) it is a must for me to at least stay Gluten and Dairy free. We are lucky here in Brisbane that majority of the restaurants have multiple GF/DF options so that takes a lot of the pressure off! We went out to an Americana style restaurant so I had some buffalo wings and sweet potato fries and I am pleased to say no tummy upset or bloating or headaches so that was a big win!! I also need to admit that I gave myself a bit of a break from cooking last night at home while the hubby was out… I ate a whole bowl of homemade sweet potato fries for dinner! Head over to Instagram or Facebook for my foolproof crispy sweet potato fries recipe!

Today’s recipe was born recently while I’ve been doing the paleo autoimmune protocol where one of my previous breakfast staples was eliminated, Eggs! I’ve actually surprised myself with how versatile and filling my egg-free breakfast options have been and it is interesting that I still haven’t felt the need to reintroduce eggs yet considering I thought at the start that they would be the one thing I would struggle to live without!

My key for a successful Sunday breakfast is that the ingredients have to always be readily available in my fridge/pantry. So how do you make sure you always have ripe bananas on hand?? My tip is that with each bunch of bananas I buy I let two of them go really over ripe and just when they’re horribly brown and about to die, I pop them in the freezer to always have on hand if I want to make a batch of muffins, a smoothly or these awesome pancakes!

This recipe isn’t really the most balanced as far as including food groups although it will give you a very filling start to the day with the coconut and definitely satisfies the sweet tooth if you are after something a bit more indulgent for breakfast. The honey syrup adds an amazing flavour and “sticky” consistency, you won’t even realise that you aren’t eating traditional sugary/floury/milky pancakes! Although the ingredients here are pretty much as natural as you can get, I still need to give you a warning that this recipe it is quite high in carbohydrates (banana) and sugar (banana and honey) so I would probably only have this once a fortnight, it is definitely not a regular in my breakfast rotation.

This recipe isn’t tested on kids however I am pretty sure it will be a massive hit and you can serve it with a side of crispy bacon to add in some protein and extra flavour… mmm… bacon. Enjoy!!!

 

Banana Pancakes with Honey Glaze

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 over ripe bananas
  • 2 tbsp coconut flour
  • 2 tbsp shredded/dessicated coconut
  • 2 tbsp coconut oil, melted
  • 2 tbsp raw honey
  • 1/4 cup hot water (not boiling)
  • sprinkle ground cinnamon

Method

  • Heat coconut oil in large non-stick frying pan
  • Mash up the bananas until they are a very smooth consistency
  • Add in the coconut flour and shredded coconut and combine well until the mixture is like cookie dough consistency, you may need to add slightly more coconut depending on the size of your bananas but be careful because coconut sucks out all of the moisture so you don’t want to add too much!
  • Mix the honey and water in a small bowl to create a honey syrup and put to the side
  • Roll tbsp of mixture into a ball and flatten out into a small pancake and place in the pan, repeat with the remainder of the mixture
  • Cook for a few minutes on each side or until lightly browned
  • Remove pan from the heat and let it cool for 2 minutes, then add in the honey syrup and flip the pancakes in the syrup until completely covered and the honey is heated through
  • Sprinkle with cinnamon and serve

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