Paleo Pancakes TWO Ways!

I have always been a breakfast eater but never really a pancake eater. I LOVE eggs, potatoes and french toast. Mmm Mmm. :) However, when I was pregnant with my son I craved pancakes like it was my job. Luckily for me, my husband is a fantastic pancake maker. I mean, seriously, he does not cook, like evverrr. But that man, boy he can make amazing pancakes and omelets....breakfast is definitely his forte...at least in the kitchen. But, sadly once lil man was born, the pancake-making stopped but my craving and love for pancakes did not. So, here we are over two years later, still loving pancakes. And believe it not, lil man loooooooves breakfast. It's the one meal I can count on him eating and loving 100%  of the time. We usually have pancakes at least once a week. So, naturally, I had to move on from Aunt Jemima and Hungry Jack to something a little yummier and a lot healthier.

Here are our favorite Paleo Pancake Recipes:

Paleo Banana Pancakes

1 Banana (mashed)
2 Eggs
1 T Almond or Coconut Flour
1 t Cinnamon
1 t  Vanilla

• Mix all ingredients together.
• Spray a skillet or griddle with coconut oil and heat over med-high heat
• Pour batter onto med-hot skillet (about 1/4 cup at a time)
• Cook 3-4 on first side
• Flip
• Cook 2ish minutes on second side
• Top with Pure Maple Syrup, Fruit, Chocolate Chips, Honey...whatever you chose

We actually like to eat these plain or with some berries. The bananas make them sweet enough that you don't need syrup or honey, in my opinion. Also, I have tried these with both Almond Flour and Coconut Flour. I think I like the taste of the Almond Flour better but the Coconut Flour seems to make them fluffier. I am thinking next time I might do a 1/2 T of each.

These are my favorite because they are quick and super duper easy. But if I am not in the mood for Banana Pancakes and want something a little more traditional, I will make the next recipe.

Paleo Coconut Flour Pancakes

1/2 cup Coconut Flour

1/2 cup + 2 T Unsweetened Almond Milk (or Almond-Coconut or Cashew or Almond-Cashew..whatever you prefer really)

2 t Baking Powder

4 Eggs

2 T Honey

• Whisk eggs in a large bowl.
• Whisk in the milk and honey.
• Slowly add and whisk in the flour and baking powder until combined. Batter will be thick.
• Using a 1/4 measuring cup, pour batter onto a preheated med-low skillet sprayed with coconut oil.
• Cook for about 4 minutes COVERED (trust me, it makes a difference)
• Flip and cook UNCOVERED for another 3ish minutes 

This recipe, adapted from Fit Foodie Finds.

I hope you enjoy both of these recipes!! They have become a staple in our home.

Let me know which recipe is YOUR favorite!