Paleo Apple Banana Pancakes

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(From two weeks ago… I’m a little late posting this:)

I love breakfast for dinner. I also love wine. I hate laundry, but it’s got to be done. So, when Friday rolled around and I was single for the evening with nothing to do (since my Saturday and Sunday were to be spent celebrating my Irish heritage and I REALLY needed to rest up for that), I decided on 2 things: Breakfast for dinner and laundry. Ok, maybe 3 things, since wine was also a decision.

I’ve been tweaking Paleo pancake recipes for a while, still trying to come up with a really good consistency. What I had on hand: Banana, apples, eggs and various Paleo flours (Flax meal, Almond meal & Coconut flour). Here’s a quick glimpse at what I whipped up:

Paleo Apple Banana Pancakes for One… best served with bacon and red wine

1 apple, peeled and diced (I used a Braeburn. Gala would work. Any apple would work. Stop being picky!)

1 Tbs coconut oil



1 banana, mashed

1 large egg

1.5 Tbs Almond Flour/Flax Meal/Coconut Flour – whatever you have on hand. I used a combo of Almond and Flax

1/8 tsp baking soda

1/2 tsp vanilla extract

In a small/medium-ish skillet, melt the coconut oil. Add the diced apple, honey (approx 1.5 tsp) and cinnamon (approx 1/2 tsp). Cook on medium low heat, stirring occasionally for 5-7 minutes, or until apples are good and tender. I like mine soft, like apple pie consistency, but you can cook yours less if you prefer them to be firmer.

In a bowl, combine the banana, egg, flour, baking soda and extract. Whisk until it becomes batter-like. If you feel that it is too runny, feel free to add more flour in 1/2 tsp increments until you are happy with the consistency.

Add 2/3 of the apple mixture to the batter, stirring until well combined. Reserve the remaining apples for topping later.

Heat your skillet over medium heat, spraying with either cooking spray or use coconut oil (lightly) and add the batter in “sand dollar” sizes to it. Allow to cook until the mixture begins to bubble. Once the bubbles have taken over, flip and cook another few minutes on the other side. Continue with the remaining batter.

Top pancakes with reserved apple mixture. If you’re feeling frisky, add some pure maple syrup, which I pronounce as “Sir-up,” not “Seer-up”.

Enjoy with pan fried bacon, red wine, and laundry.


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