I love slow, restful Saturday mornings. There’s nothing better than sleeping in and knowing there is nothing to do the rest of the morning.
On these kinds of mornings I always end up in the kitchen making something special for breakfast. My new favorite something special is these pancakes. They are SO good! The texture is perfect.
You can certainly make these pancakes plain – but you can definitely take them to the next level with all kinds of fruit, nuts or chocolate chips! My favorite to add is blueberries!
So clear your calendar this Saturday morning, sleep in, and plan to make these amazing pancakes!
Prep: 5-10 min Cook: 20 min Yields: 8 medium pancakes
- 1 large green tipped banana
- 3 eggs
- 1/4 melted coconut oil or ghee
- 4 tbsp arrowroot powder
- 2 tbsp coconut flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- Optional Add-ins: 1 cup berries, nuts, or chocolate chips
- Heat a greased nonstick skillet over medium-low heat to medium heat (You can also use a griddle if you have one.)
- Add all of the ingredients except for the add-ins to a blender. Blend until smooth.
- Once the skillet has heated, add about 1/4 cup of the batter to it. There should be a small sizzle. Add this point sprinkle your add-ins on top of the pancake. I normally add 6-7 blueberries to each pancake. For nuts, chocolate chips, etc. sprinkle about a 1/2 tbsp (or more if you prefer) on top.
- Let the pancake cook until the sides are formed and there are bubbles on top covering the whole pancake, about 2 to 3 minutes. Flip the pancake and cook for additional 2 minutes until golden brown. Once done remove from the skillet. (To keep the pancakes warm while you cook the rest you can turn your oven on to 200 degrees and place them in there in an oven safe dish.) Make sure to grease the skillet as needed.
- Serve with more of your add-ins and maple syrup or honey! Bacon is a great side for these as well 🙂
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