I have had many an amazing pancake in my lifetime, but when it comes down to it, nothing can compare to my mother’s pancakes. Actually, my mother’s pancakes are made with her mother’s recipe, but I come from one of those families that everyone uses the same recipe with completely different results. Good thing we’re all pretty good in the kitchen. So, here’s my take on paleo-tizing an old family recipe with delicious results. I just wish I had realized that what I thought was maple syrup in my pantry was fancy balsamic vinegar. I didn’t get as far as pouring it, thankfully, but still, these would have been even better with maple syrup! I guess I’ll just have to make them again… I’m totally okay with that.

Mom’s Pancakes Go Paleo

2 banana
2 egg (lightly beaten)
2 Tablespoon Ghee
2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon nutmeg
1/4 Cup coconut flour
favorite oil for the pan

Start by putting a medium skillet on a burner at medium heat. Give the pan a generous coating of oil. Not enough to turn it into a fry-o-later – just enough to coat the pan with a little extra because that coconut flour likes to absorb everything.

As usual, I get out my handy-dandy food processor. First thing to go into it is the banana. Next up is the egg, vanilla, nutmeg, and salt. Depending on how cold your pantry is, you may need to melt the ghee before adding it to the mixture. Blend these ingredients well before adding the coconut flour. Give a quick mix of the coconut flour into your batter and then let it sit for about 30 seconds to a minute. This gives the coconut flour time to absorb the oil in the liquid. The last thing to go into the processor will be your leavening agents – the baking powder and baking soda. The reason I like to do the leavening agents last is that once the agent dissolves, it activates. That activation won’t last for forever, so you want to cook the pancakes immediately.

Pour 1/4 Cup of batter into the pan about 2 inches apart. When the edges look a little dry, you should be able to flip the pancake. Cook to a golden brown on each side, then transfer to a plate.

This recipe makes about 12, 3″ pancakes. It might make 15, but I kept eating them and forgetting to count.

I hope you enjoy these as much as I did!!