Mini Banana Pancakes

Originally a paleo granola pancake recipe, this works perfectly without the granola. In fact you can add your own crunchy pieces (nuts, seeds, cacao nibs) or none at all (photo shows pancakes with sunflower seeds). I top these with honey or maple syrup if the bananas I use are not very ripe.

I manage to fit 4 at a time in my pan so for a quick, one-person snack I half the recipe to make one batch. I’ve also done the recipe 1.5x (3 bananas, 3 eggs, 4.5 Tbsp coconut flour etc) but you could double the recipe to serve up to 4 people. Just remember to allow extra time for cooking each bath.

An even healthier option would be to use a non-stick skillet.

Mini Banana Pancakes

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Tasty pancakes for anytime of day

Recipe type: Breakfast

Ingredients

• 2 bananas
• 2 eggs
• 3 Tbsp coconut flour
• 1 tsp vanilla extract
• ¼ tsp baking soda
• ¼ tsp cinnamon
• pinch of salt
• 2 tbsp coconut oil

Instructions

1. Place banana in a food processor and puree until smooth.
2. Add the eggs and blend.
3. Lastly, add the coconut flour, vanilla extract, baking soda, cinnamon, and salt and puree until smooth.
4. Heat 1Tbsp of coconut oil in a large pan over medium-high heat. Once it is hot, pour around 2-3 tablespoons of the mixture into skillet. 3 inch pancakes are easy to turn.
5. Wait until each pancake begins to form bubbles on the surface sprinkle with seeds/granola/nuts/cacao nibs, then flip.
6. Make all pancakes with the batter adding more coconut oil in between each batch as required.
7. Serve warm with or without topping of your choice

Notes

Great served with fruit. Try steaming sliced mango, pear and orange with a dash of cinnamon, spices and maybe even brandy!

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Dark Chocolate Chia Banana Bread

Although this isn’t much different from the original recipe that I found on PaleoOMG.com, I’ve made several versions including cupcakes with an experimental raspberry frosting made from avocado. The original topping makes the bread just a bit too chocolatey for me (yes, who’d of thought!) I’ve also successfully replaced the nut butter with an avocado and extra egg for the cupcakes shown below (see the recipe note).

The main photo (above) shows the recipe mix in 2 mini loaf tins and although you can’t see them I used blueberries instead of raspberries, only because that’s what I had in my freezer.

Optional Raspberry Avocado Frosting

Based on a chocolate avocado frosting recipe but green!

Ingredients

• 1 medium avocado
• 1/2 cup raspberry
• 1/4 cup honey
• 2 tsp solid coconut oil

Instructions

1. In a saucepan on a low-medium heat, mix together the raspberries and honey until the raspberries break apart.
2. In a blender add the avocado, raspberry mix, 1/4 cup honey, 2 tsp solid coconut oil and blend well.
3. Use on the baked cupcakes/muffins or loaf as required.

Since I don’t have a food processor I either use my stick blender, smoothie maker or just the old-fashioned large bowl and wooden spoon to blend the ingredients. For this recipe I managed to use the smoothie maker but had to stir in the dry ingredients with a spoon, then scrap down the sides in between pulse/blends a couple of times before it combined well for the final blitz blending. I always seem to this chocolatey, gooey mix all over my fingers… yum! (Don’t forget this has raw eggs so lick at your own risk!)

Dark Chocolate Blueberry Chia Banana Bread

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Author: PaleoOMG.com

Recipe type: Dessert

Ingredients

• 1 Cup mashed bananas (2 - 3 bananas)
• 1 Cup nut butter (almond butter**, sunflower seed butter, etc.)*
• ¼ Cup honey
• 2 eggs*
• ¼ Cup unsweetened cocoa powder
• ¼ Cup coconut flour
• ½ tsp baking soda
• ½ tsp baking powder
• ⅛ tsp cinnamon
• 1 pinch of salt
• 1 Tbsp raw chia seeds
• ½ Cup blueberries or raspberries (fresh or frozen)
• ½ Cup chocolate chips

Instructions

1. Preheat oven to 180 degrees.
2. Place the bananas and wet ingredients (nut butter, honey and eggs) into a food processor and puree until smooth.
3. Then add the dry ingredients (cocoa powder, coconut flour, baking soda, baking powder, cinnamon and salt) to the food processor and puree until it is well combined.
4. In a large bowl fold in the chia seeds, berries and chocolate chips.
5. Pour mixture into a greased bread pan (9×5) and bake for 55-60 minutes.*
6. Once bread is cooked through, let cool on a cooling rack.

Notes

When I don't have any chocolate chips to hand I either leave them out or use cut up baking chocolate.
Bake in two 6×4 mini bread pans for approximately 60 minutes
Makes 14-16 cupcakes and bakes for approx 30 minutes
* Alternatively, substitute the nut butter with 1 medium avocado and use an extra egg. Bake at 160ºC.

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• 1/2 Cup rapsberries
• 1 Tbsp organic honey
• 1/2 Cup Enjoy Life Chocolate Chips
• 1 Tbsp almond or coconut milk

Instructions

1. In a saucepan or in the microwave, mix together raspberries and honey until raspberries break apart.
2. In a double boiler or in the microwave, mix together chocolate chips and almond milk until melted.
3. Add both the raspberry mixture and melted chocolate on top of the banana bread in any design you would like! Cut and enjoy!

Approximate sugar content in this recipe

• 1/4 cup honey ≈ 64.5g
• 2 bananas ≈ 56g
• 1 cup blueberries ≈ 15g
• 1 cup raspberries ≈ 5g
• Chocolate chips sugar content varies across brands so check the packet. If you use cocoa nibs then there is likely to be less than 1g sugar per 100g.

Banana & Cinnamon Muffins

Here’s a gluten-free alternative to the Blueberry Spelt Flour Muffins. The original recipe uses almond butter but I had a very ripe avocado that needed using up so I substituted it in to make a nut free version. Generally an extra egg does the trick when substituting avocado for butter in baking (shown in the recipe below) but in my first experiment of this recipe I increased the amount of coconut oil and added a tbsp of honey instead of adding an egg.

I expect you could use dairy butter as a 1:1 substitute for nut butter if you’re not on a lactose free diet.

If your bananas are not very ripe then add a little honey or maple syrup if you prefer slightly sweeter muffins.

Banana & Cinnamon Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Modified paleogrubs.com

Recipe type: Dessert

Serves: 12-16

Ingredients

• 4 bananas, mashed with a fork (the more ripe, the better)
• 5 eggs
• ½ cup avocado*
• 2 tbsp coconut oil, melted
• 1 tsp vanilla
• ½ cup coconut flour
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

Instructions

1. Preheat oven to 160°C. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter*, coconut oil, and vanilla. Using a hand blender, blend to combine. (A stick blender or smoothie blender also works to mix the ingredients)
2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full
3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Notes

* For Banana Nut Muffins use almond/nut butter in place of the avocado, reduce the eggs to 4 the recipe and bake at 180°C. Also add chopped nuts to the mix or on top if you wish.

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