Paleo No Grain Banana Pancakes with Honey Caramel Sauce

This is one of my very favorite ways to have pancakes! They're easy, you normally have all the ingredients on hand and most importantly, they're good!

I actually ran across a recipe for two ingredient banana pancakes using just a banana and two eggs, tried them and liked them, but decided to add a few things to mine and I liked the results even better.

Paleo No Grain Banana Pancakes

1. One large banana, sliced
2. Two eggs
3. One tablespoon coconut flour(optional if you want a thicker batter)
4. 2 drops Cinnamon Bark Essential Oil(see footnote below) or a dash of cinnamon*
5. 1/2 tsp vanilla flavoring
6. Butter or oil for frying pancakes
7. Toppings such as banana slices, pecans, walnuts, etc.(optional)

In food processor or blender(I use my blender for this) whip eggs, then add banana, cinnamon and vanilla. Pulse briefly, it only takes a few seconds for the banana to become very thin. This is where you decide whether you need the coconut flour or not. I did, the batter was way too thin. However, I use a Vitamix blender and it will liquefy most things in seconds, your blender may not. If your batter needs a little thickening, add one tablespoon of coconut flour and pulse briefly. Allow the batter to stand for two-three minutes for the coconut flour to absorb the liquid and thicken the batter. This is important to remember when using coconut flour, it takes a few minutes for absorption!

Melt a small amount of butter or oil in skillet or on grill and pour desired amount of batter in pan. These brown quickly and you have to turn them over gently because it is a thinner batter. This is a good thing however, because many times your grain free pancakes have a heavy texture and these are very light, that's one reason I like them so much!

This recipe makes six small pancakes(some call them pikelets). I just call them little pancakes, I'm a simple person. It's just the right amount for two three people. 

Serve with pastured or clarified butter, caramel sauce(recipe below), almond butter, maple syrup, honey, etc. If you really like bananas, you can top with some banana slices and pecans or walnuts.

Honey Caramel Sauce

3/4 cup natural pure honey(none of that made in China not really honey stuff)

1/2 cup organic heavy whipping cream

2 tablespoons pastured butter

1/2 tsp sea salt

In a heavy bottomed saucepan, combine all ingredients, bring to boil on medium heat and boil around 5-8 minutes, stirring constantly. Lower heat and continue to cook five minutes more until it turns a rich creamy brown and coats the spoon, technically....take it off the heat when it reaches 230 degrees, just before the soft ball stage. The amount of time you cook this will depend on your individual stove. The first time I made it, I followed instructions I had read to cook it 8-10 minutes and mine was way overcooked and I had to thin it down. It's best to use a candy thermometer or at least some sort of cooking thermometer so you don't overcook. If you do cook it too long and it's too thick or even hard, don't dump it out, just add some more whipping cream, heat it back up and thin it down. 

This is a good dipping sauce for fruit, it's good in hot apple cider and it's good on these banana pancakes. It's also pretty good just straight out of the pan with a spoon, but I don't know who would do such a thing, do you?

*You can find quality Cinnamon Bark Essential Oil at Spark Naturals. Use coupon code PATTI for 10% off!

Breakfast blessings from Patti's Place to Your Place!