O Paleo Paleo, wherefore art thou pancakes?
I miss pancakes so much it hurts. Sometimes I will walk into a grocery store and just stare at Aunt Jemima’s syrupy goodness in a bottle to make myself feel better. And then I’ll go home and cry a river so deep it would make Justin Timberlake proud. But instead of dreaming for the day that someone tells me cavemen ate flour, I thought it would be a tad bit more productive to come up with a paleo version that satisfies my craving.
I’ve tried a few recipes for paleo pancakes but found many of them tasting too heavy and dense with lots of almond flour or coconut flour. These crepes are a lighter version that give me the texture I miss with pancakes and a naturally sweet flavor from the banana.
Makes 3 medium sized crepes
3 tablespoons almond flour
1 tablespoon cashew butter
Add the banana, almond flour, cashew butter, egg and a pinch of salt in a blender. It blends very quickly so after 5 seconds, the mixture should have a similar consistency and coloring of pancake batter.
Add a drop of coconut oil in a pan and heat on medium. Once the pan is warm enough, pour the batter on to the pan. Since these crepes are predominantly just bananas, it’s hard to flip these like normal pancakes. After several minutes on the pan, you’ll have to use ninja-like speed to flip these over. Don’t worry if your crepe breaks. It’s hard enough to stay paleo, let alone try to be Martha Stewart.