Guys, these pancakes are SO good. I was experimenting with a blueberry pancake recipe with macadamia nut butter as the base, but I ran out of macadamia nut butter and decided to see what would happen if I used pecan butter. I wound up coming up with this banana pancake recipe, which is light, fluffy, and tastes exactly like banana bread. I am trying to stick to a very low carb diet right now but I couldn’t stop myself from having more than a few bites of these.
I definitely place these pancakes in the “treat” category. They are Paleo/Grain Free/Gluten Free/Low Fodmap, but they still contain some sugar and tapioca starch, which makes them a bit higher carb. I fully believe in treats and “cheat meals” (though I hate that term) here and there. For me, if I’ve been wanting something for days and the craving isn’t going away, then I know it is definitely time to act on that craving. Even better is when I can make something that satisfies that craving but won’t upset my stomach or make me feel terrible afterward, like these pancakes!
All that being said, Paleo and gluten free desserts are still desserts. Just because a brownie is Paleo doesn’t mean you should have brownies every day, and even though these pancakes are healthier than, say, IHOP, doesn’t mean they should replace your normal protein-filled breakfasts.
Okay, now that that spiel is over let’s get to the good stuff- the recipe!
Recipe: Paleo Banana Bread Pancakes
1/2 Cup of Pecan Butter
1 Banana, very ripe
1 tsp Vanilla Extract
6 Tbs Tapioca Starch
1/2 tsp Baking Soda
Ghee or coconut oil for greasing skillet
- If making the pecan butter, roast one cup of pecans at 350 for 5-7 minutes. Let cool, then put into food processor and leave on until it begins to form nut butter.
- Blend 1/2 cup of pecan butter, 2 eggs, banana, and vanilla either in a blender, or in a bowl with an immersion blender until smooth.
- Put liquid contents into bowl and whisk in tapioca starch and baking soda. Keep whisking until lumps are gone.
- Heat a small pan over medium heat and grease the pan. I like to use ghee or coconut oil for my pancakes.
- Pour 1/4 cup of pancake batter into the pan. Once the sides start to cook and the top of the pancake starts bubbling, flip the pancake.
- Repeat until no batter is left.
- Top with butter, bananas, pecans, and real maple syrup. Enjoy!
Yield: 6-8 pancakes
**This recipe should work with any type of nut butter, but it may not taste as banana-bread-like if you use something like Sunbutter or Almond butter. Feel free to test away and share your results in the comments!