Banana Pancakes (Flour-Less, Piña Colada Flavor)

This is a flour-less pancake with phenomenal flavor. This would work with Zone and similar diets, but I eat a Primal/Paleo diet, as I'm allergic to wheat. This recipe is modified from one that was posted on Mark's Daily Apple, a very popular web site about Primal eating. The eggs allow the pancakes to rise nicely, with a good cake-like finished texture. The bananas will caramelize a bit, so they take on a mild, tangy flavor. I find that the easiest way to mash the bananas is to roll them in your hands before peeling them, applying moderate pressure on opposite sides, without crushing the bananas and forcing them to split open. The bananas will turn soft and squishy, and they require very little additional mashing with the back of a spoon. These pancakes pick up the flavor of the oil that is used, so for an strong coconut flavor, use unrefined coconut oil. For a buttery flavor, use butter. Whichever one you use, you will probably need to re-coat the griddle, perhaps even scrape it lightly, between batches, as the mixture will often make the griddle surface sticky. You can also leave the coconut out for a simpler pancake, but it adds nice texture and subtle flavor to the dish. You may with to add 1/2- 1 tsp cinnamon or nutmeg. They are excellent without syrup, but I would use Agave syrup, if you have concerns about sugar.

• Ready In: 15 mins
• Serves: 4
• Yields: 16 pancakes

Ingredients

• 4  medium  ripe bananas
• 3  eggs
• 1⁄4 cup  almond flour or 1⁄4 cup  almond meal
• 1⁄8 cup  dry flaked coconut or 1⁄8 cup  coconut flour
• 1  tablespoon coconut oil or 1  tablespoon butter

Directions

1. Heat pancake griddle to 300 degrees F. These cook slowly on low heat to allow the egg to set without getting rubbery and to prevent the banana from burning.
2. Mash the bananas. Use your hands to soften before peeling, then use a large spoon to mash any remaining pieces.
3. Add the eggs and mix.
4. Add the almond flour and flaked coconut.
5. When the griddle is hot enough, coat lightly with Coconut Oil or butter, then drop 2-3 large tablespoons for each pancake. They should be 4-5" across. You don't want them too large, or they are very difficult to flip. They are very easy to break when they are halfway done. Like normal pancakes, bubbles will appear on the surface, then they will look dry on the edges, usually 4-5 minutes per side. Turn gently.