I love pancakes, and for a while I’ve been trying to find a Paleo, flourless option that doesn’t fall apart.
After trial and error, I’ve found one that works, based on a recipe I found.
6 large eggs
1/3 cup of Almond Flour or Arrow Root Starch
Coconut oil (for greasing the frying pan)
Blend eggs, bananas and flour / starch.
Pour mixture in small circles on frying pan coated with coconut oil at medium-high heat.
Cook 3-5 minutes on first side and then flip for a minute. Arrow root starch pancakes are thinner and will cook faster than almond flour pancakes.
This will make a lot of pancakes. I usually reduce the recipe by a third for a hearty weekend brunch: 2 eggs, 1 banana, 2 TBSP of flour / starch.
Almond flour will make slightly thicker pancakes but it’s double the price and double the calories. The original recipe I found called for coconut flour but I didn’t have it.
The bananas and the coconut oil from the pan give the pancakes a sweet flavor even without maple syrup.