This is pretty much my Monday theme song—particularly fitting today given that it has been raining in the Nation’s Capital for the better part of a week. It’s pretty nasty outside, which basically means all I want to do is crawl back under the covers and hibernate until the sun comes out again.
Last week I talked about how difficult it is to get out the door AND make sure to eat a good breakfast. But weekends are the perfect time for leisurely breakfasts with plenty of bacon you have time to cook in the pan rather than the oven … and pancakes.
Ever since I was a little kid, my dad was the chief pancake maker in our household. That typically meant Bisquick, and my favorite, buttermilk. Those light, fluffy golden brown discs were the joy of my Saturday mornings. Add blueberries, and I’d have been pretty much in heaven.
But as we’ve gotten older, HIS tastes have evolved. We’ve dabbled in buckwheat and all manner of whole grain. They’ve had apples and cinnamon and other combinations Dad felt drawn to as his teenage … then young adult … then middle age (even typing that makes me want to pull the covers even further over my greying hair) kids slept.
I must admit, hiding my disappointment over multi-grain blueberry pancakes has become more difficult over the years. How I long for those simple, buttermilk pancakes dotted with luscious blueberries that stain the surrounding dough all manner of pleasing blue and purple hues.
His stance is that the new-and-improved version is better for you. Regardless of flavor, you should see his face when I slather on the butter (I am not much of a maple syrup person). My stance is that I eat pancakes approximately once a year—twice if I’m lucky—I’m going to eat them exactly how I want them.
And I want them to be buttermilk blueberry.
Imagine my ire after doing Whole30 to immediately transition into a mostly Paleo lifestyle, which just happens to be the subject of our kitchen study on We The Eaters this month. April showers have brought May thunderstorms, as far as I’m concerned. Plus, as per our tradition, anything we make in our fifth month typically has five ingredients (not counting spices!). Good thing Paleo is pretty simple. So simple a caveman could do it. Or did.
The good news is, pancakes on Whole30 are considered a “SWYPO” (That’s ” Sex With Your Pants On”) food. You are not allowed to make substitutions that impersonate foods you might be, well, addicted to, when on the program. They’re pretty strict about it. But now as we transition to paleo, let the party begin!
What’s a girl to do given this newfound food freedom?
Apparently, make banana pancakes … and pretend like it’s the weekend.
(And I would take time to enter to win the awesome Jang*Go tablet stand that you see in the pictures. You get TWO entries if you share this post on Facebook or Twitter and tag We The Eaters. Or you can enter by signing up for We The Eaters newsletter, the Peppercorn Press by clicking the button below … Just in time for Mother’s Day! Winners will be notified Friday and announced on our next blog post.)
Amy’s Paleo Banana Pancakes
This recipe was inspired by one on Paleoleap.com. As with any recipe modified in this way, if you have the expectation that these will taste like regular pancakes, you will likely be very disappointed. These are not pancakes. They are, however, an acceptable substitute when my eyes are on the prize … which just happens to be that new bathing suit I bought for beach season. So suck it up and get out the maple syrup. I’d actually suggest adding a tablespoon of it to the mix if you want these on the sweeter side, which I prefer. But that wouldn’t be five ingredients now, would it? (You’ll see our “free” ingredients in italics below.)
1 ripe banana (I used one of three I had earmarked for banana bread … don’t judge, I am Paleo-ish!)
1/3 cup unsweetened coconut flakes
1/4 cup whole pecans, chopped
a pinch of baking powder
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon ginger
a pinch of salt
In a large bowl, mash banana thoroughly with a whisk. Add eggs and beat until mixed thoroughly. Add remaining ingredients and combine.
Spray a medium-hot pan with coconut oil spray or drop a dollop of coconut oil in the middle and allow to melt. Ladle a spoonful of mix into the pan. You don’t want to use too much as these are—again—not regular pancakes. That also explains that they won’t bubble in the middle to indicate they are ready to flip. I found sticking the spatula gently underneath and giving them a jiggle allowed me to see how set the center was. If you can’t get the spatula under the pancake, they are not ready. Be careful when you flip (I broke the first two … just put them on the bottom of the stack!).
Yields about 6 pancakes, so double if you want more. Though it isn’t my thing, I actually would have preferred maple syrup with these—both as mentioned above and on top. Yum.