Who doesn’t love Sundays? Sunday mornings are perfect for laid back mornings and leisurely breakfasts. Personally, I like to make something a bit special for breakfast on Sunday.
This morning I accidentally stumbled upon the recipe for the most perfect grain free, dairy free, paleo pancakes. I fiddled around with the basic eggs and banana paleo pancakes recipe that been floating around for a while now and found that the addition of tapioca flour greatly improved the texture. Seriously, you won’t believe these pancakes are flour free. They were fantastic, if I do say so myself, and they even passed the girlfriend test. It’s fair to say my girlfriend was suspicious that healthy pancakes could also taste good, but she’s definitely been persuaded now.
If you’re looking for something special to make for a nice weekend breakfast, then these pancakes fit the bill. They’re also ridiculously easy to make!
- 4 large eggs
- 3 bananas
- sprinkle of cinnamon
- apx 100g of tapioca flour/starch
Put all ingredients in a blender (I used my nutribullet), and whizz up. Cook pancakes in coconut oil at a high heat in a non stick pan, flipping half way through. I find a ladle is useful for adding the batter to the pan. Pancakes should be about 15cm in diameter. Serve with a dollop of creme fraiche, a sprinkling of berries and a splash of maple syrup.
This recipe makes around 15 pancakes and can serve up to 4 people, or 2 hungry people! I like to keep them warm in the oven (set your oven to 100 degrees Celsius) as I cook them, so I can serve them in a big stack.