My daughter gave me this recipe and I’m not sure where she got it. It’s very similar to Mark Sisson’s Almond Banana Pancakes but with a few more ingredients and different proportions.
Here’s what I LOVE about these. Growing up, a very special treat for us was my Tennessee-born grandmother’s Buckwheat Pancakes. Or the recipe could have come from my Oklahoma-raised grandfather’s side of the family. No matter.
These pancakes required a starter, were yeast-based, and were weird little tangy, almost crepe-like pancakes. My gentle mother could be driven to distraction trying to cook the Sunday morning treats. They would always stick to the cooking pan, and come to our plates like shrunken, shriveled, blackened bits of heaven.
The magic really happened when butter melted in pools on them and sorghum syrup was drizzled atop the stack. Wowza.
And these Paleo Banana Pancakes have a look and taste reminiscent of my beloved buckwheat pancakes. And while they may look a little dark, they do not taste burned. I have tried them with sorghum and maple syrup. MyBrattyTasteBuds are leaning toward maple syrup.
Paleo Banana Pancakes
3 ripe bananas
3 T. ground flax seeds
1/4 c. almond butter
1 tsp. vanilla
Mash the banana. Stir in other ingredients. Drop by quarter-cups onto hot griddle. Cook until bubbles form and pop, then turn. Be sure to cook through, about 1 minute per side. Don’t worry if they cook up a bit dark. They will taste fine!