Paleo Berry Banana Pancakes

Light, fluffy pancakes studded with bananas and berries and topped with pure, rich maple syrup and extra berries. These pancakes are paleo, gluten-free, and refined-sugar free. A delicious, healthy start to your day. 

I apologize it has taken me so long to post this recipe (or any other recipe for that matter)!

Last Wednesday, April 11, was my birthday, and admittedly, I have been celebrating all week long.

I am a BIG birthday lover. My mom always made birthday’s extra special and memorable. Literally, the whole day would be all about you, starting with your favorite breakfast in the morning (which for me, was pancakes), to surprises throughout the day, like coming to school with our favorite lunch, and ending the day going out to dinner at our favorite restaurant, then opening presents, and of course, eating a homemade birthday dessert. It was just a magical day.

My mom’s emphasis on birthday’s caused me to truly love my birthday. I looked forward to the special day all year long.

Ok. So sometimes I take a little more than a day to celebrate. Is one day really long enough? I think a birthday week is more appropriate….

Here is how my birthday week played out.

Last weekend, I was home visiting my parents, and they made me a delicious  birthday dinner, consisting of steaks, my roasted carrots with green goddess dressing, and baked sweet potatoes, and as usual, my mom went big surprising me with gifts and homemade cake. My husband says she sets the bar high every year.

But my husband did not disappoint either. He surprised me with a new yoga mat (I have been getting into doing more yoga lately). On the night of my actual birthday, he took me to one of my favorite restaurants in the city, Avec, for a delicious birthday dinner. Then we went home and made old fashioned’s and watched our favorite week night shows (Modern Family and Chicago Med).

Then, we visited my in-laws for a couple of days in Central Illinois where they also made a delicious steak birthday dinner and a homemade bundt cake (my mother in law’s lemon blueberry bundt cake with homemade whipped cream…um yum). We also celebrated with some of my father-in-law’s old fashioned cocktails (He is actually the person who taught me to make the perfect old fashioned and inspired this recipe).

Finally, last night, my husband and I celebrated for the last time with a nice date night at home. We made our favorite appetizer (recipe here) and flatbread pizzas (a recipe that will be coming soon), my husband picked up some cupcakes from my favorite bakery, Small Cakes, and we watched a movie, my choice (I selected the Greatest Showman, a feel good, heart-warming movie).

Needless to say, my heart is filled with so much birthday love. I am one lucky girl! My belly is also very full from all the multiple birthday dinners and treats.

Now that the birthday celebrations are finally over (a fact my husband reminded me of this morning. “honey, your birthday is officially over today, you know”). It is time to get back on track eating more nutritious and healthy meals.

But that does not mean boring. I am starting the day off right with my delicious paleo berry banana pancakes and going for a much needed workout.

I actually had a stack of these on my birthday. They are a delicious morning treat that taste indulgent but are gluten-free, refined-sugar free, and paleo friendly.

Let’s get to cooking.

These pancakes only take about 20 minutes to whip up.

First, to make the batter, shift the dry ingredients together. I used Bob Red Mill’s Paleo Baking Mix in these pancakes. The flour is a combination of almond flour, arrowroot starch, coconut flour, and tapioca flour. To get the right texture in gluten-free or paleo baked goods, you usually need a combination of gluten-free/paleo flours. Bob has already done all the work for us in this paleo flour blend.  I highly recommend it!

Next, mix all of the wet ingredients, except the berries. I used two bananas to make sure the pancakes had a great banana flavor. I also used two eggs because paleo flour mixes are typically more adsorbent and adding an extra egg will help prevent the pancakes from being dry.

Finally, combine the wet and dry ingredients and mix until their are no lumps. Then gently fold in the extra berries. I used blueberry and blackberries in the actual batter. You can add whatever combination of berries is your favorite.

It’s time to cook the pancakes! In a skillet or on a griddle, heat about a tablespoon of coconut oil and make sure the entire cooking surfaces is covered with the oil. Scoop out about 1/4 cup of the batter into the heated skillet. I recommend cooking the pancakes on medium-low heat. Paleo flour blends tend to burn easily, so it is best to cook them low and slow.

Once you see little air bubbles forming in batter of the uncooked side (about 2-3 minutes), you can flip the pancakes and cook for another 2-3 minutes on the other side. Complete the process until all of the batter is used.

Time to eat. I like to enjoy my stack of pancakes with a drizzle of pure maple syrup and extra berries and banana slices. Also, sometimes I slather on a scoop of my honey roasted cashew almond butter). It’s a delightful bite!

These pancakes are seriously so good. The pancakes are light and fluffy, perfectly sweet from the bananas and maple, and studded with chunks of bananas and pops of berries.

These pancakes are definitely birthday worthy!

They are also perfect for any day of the week. A little secret to making them last all week. You can actually freeze these pancakes and in the morning pop them in the toaster for 4-5 minutes. The toaster warms them through and also keeps the outside toasty and crunchy. You have a delicious, home cooked breakfast in a matter of minutes.

I am going to go enjoy a few of these paleo pancakes right now. I hope you love them too!

For more healthy delicious recipes, don’t forget to follow me on Facebook and Instagram, or check out what I’m pinning on Pinterest.

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Paleo Berry Banana Pancakes

Light, fluffy pancakes studded with bananas and berries and topped with pure, rich maple syrup and extra berries. These pancakes are paleo, gluten-free, and refined-sugar free. A delicious, healthy start to your day. 

Course Breakfast

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup Bob Red Mill’s Paleo Blend Flour
• 1 teaspoon baking soda
• Pinch sea salt
• 1 teaspoon cinnamon optional
• 2 eggs room temperature
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil melted
• 1 tablespoon non-dairy milk
• 2 ripe bananas mashed
• 1/2 cup mixed berries I used blueberries and blackberries
• Extra berries and maple syrup for topping

Instructions

1. Shift together the dry ingredients (except berries).
2. In a separate bowl, mash the bananas. Add in remaining wet ingredients and stir till well combined.
3. Combine wet snd dry ingredients and stir until well-combined and there are no more lumps.
4. Gently fold in the berries.
5. Heat a tablespoon coconut oil on a griddle or skillet on medium-low heat. Add about 1/4 cup of the batter. Cook for about 2 minutes or until you see air bubbles form in the batter. Flip and cook for another 2-3 minutes, or until browned on outside and cook all the way through on the inside.
6. Repeat until you have used all the batter.
7. Serve with maple syrup, almond butter, and berries.
8. Enjoy!

Recipe Notes

I cook these paleo pancakes on medium low heat. Gluten-free flours tend to cook burn quickly. Cooking it on medium low heat helps it cook evenly on the inside and outside and prevents burning. Extra pancakes freeze well. You just need to pop them in the toaster in the morning for 4-5 minutes to warm them back up before eating.

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