Pack! Here is a recipe that Wendy tried and gave good reviews. Remember there are almost always some sort of healthier alternatives to those sugar packed desires we have. Thank you Wendy!
There are a lot of “Paleo Pancake” recipes available online, each with some variation to suit your tastes. I made these this past weekend, and they were delicious!
1 teaspoon coconut oil
3 large, ripe bananas (riper = sweeter)
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons coconut flour
3 Tablespoons coconut oil (for cooking in pan)
chopped walnuts (unsalted)
dark chocolate chips
Makes about 12 small (3″) pancakes.
Mix the first seven ingredients in a blender until smooth. Heat 1 Tablespoon of coconut oil in a non-stick pan over medium heat. Pour approximately 1/4 cup batter for each pancake. (Optional: sprinkle cinnamon and a few chopped walnuts on each pancake.) Cook until edges appear to be done. Flip and cook another 1-2 minutes on the second side. Finished pancakes will have the texture of a thick/dense crepe.
** The batter will look thinner than regular pancake batter, but smaller pancakes (approx. 3 inches across) cooked longer on lower heat seemed to work out great. If you’re feeling adventurous, sprinkle a few dark chocolate chips on the finished pancakes, and they taste like dessert!