Snow Day Pancakes (Grain Free/Gluten Free/Dairy Free)🥞

We made it to Friday! I have about an hour left to enjoy the snow (from the window) because it’s going to hit 55-degrees today! And Sunday? 64! Seriously, weather, make up your mind! I’m OK with it though because walking the dogs in warmer weather is so much more enjoyable. 🙂

Yesterday morning, I decided to make my favorite pancake recipe. These pancakes are healthy, paleo-friendly, Whole30 approved, grain free, gluten free, dairy free, and made without any refined sugar. Sometimes, I’ll make a giant batch of these and leave them in my fridge to eat throughout the week. I pop them into the toaster oven, and they come out perfect. 🥞
I made a big stack of these before heading out on a cold winter walk with the dogs. I did pack hot tea, too! 🙂 I love to use blueberries, but you can use any fruit or fillings you want. Peaches, pears, chocolate chips, cranberries, and apples are great ingredients to throw into these pancakes as well.

What I love about the banana-egg pancake is that they are high fiber and high protein! They are a perfect breakfast option in my opinion. Most pcankes don’t have protein, but these have 20 grams of protein for the whole stack! You could even add your own protein powder to add more. I like to have eggs on the side, too!

All you need is: 3 eggs, 1 tsp vanilla, (1 egg white + 2 whole eggs), one large banana, two tablespoons coconut flour, and your choice of filling! If you do not have coconut flour, you can replace it with protein powder, almond flour, gluten-free flour, or any flour type you want! The flour helps the pancakes flip better, and fluff up a bit! You don’t even have to use flour; it just tastes better with a little more substance. The reason I choose coconut flour is that it’s a bit drier!
Mash the banana with a fork, and add the eggs! I highly recommend using a SUPER-ripe banana to make it naturally sweeter. 
Add the vanilla, and mix all the ingredients (minus the fillings) until clump free! Some people use the blender on a pulse to get the perfect texture. Sometimes, I’ll add cinnamon, cocoa powder, nutmeg, or other fun spices to change it up. 
Mix in the flour! 
Heat a pan to medium-high and spray the pan, so the pancake does not stick. Non-stick pans are ideal for these! Pour a little into the pan and cook each side for about two minutes. Add in your fillings after 20 seconds. You can always use the spatula to peek underneath to see if the pancake is ready to flip.
Plate & enjoy! I always use a drizzle of maple syrup on top. What’s a pancake without syrup? 

Questions for you! 🥞

1. Do you like a sweet or savory breakfast?
2. Blueberries or chocolate chips?
3. Syrup or no syrup?