Paleo Coconut Blueberry Banana Pancakes

There is something about Saturdays I just love. I am not rushing out of bed when my alarm goes off. I don’t really sleep in, but I enjoy having the day to myself. One of my favorite things to do on Saturday mornings is make myself a nice breakfast. It starts my day off right, and I feel like I am treating myself to something nice. One of the best parts of Paleo is there are endless options. When I first started, I remember thinking all I could eat was eggs for breakfast. I came across this recipe and immediately knew I needed to try it out. There are only a couple ingredients, which is always a big bonus for me. I normally cut the recipe in 1/3 because I am usually only cooking for myself. The smaller version creates around eight to ten silver dollar sized pancakes! 

Ingredients

3 ripe bananas 

6 eggs

3/4 cup shredded unsweetened coconut

½ cup fresh blueberries (I often use frozen because I have them on hand)

1 tsp group cinnamon

coconut oil

Directions

In a mixing bowl, beat eggs until they are slightly frothy. Peel bananas and dice. Add bananas to eggs and mash the bananas into almost a paste. Next add the shredded coconut, blueberries and cinnamon and stir. 

Heat a large flat skillet on medium heat. Cover surface with a thin layer of coconut oil so your pancakes won’t stick. I use a tablespoon to dish out my pancakes onto the skillet. I do two tablespoons of batter per pancake. Try to make sure the blueberries aren't too close to the edge of your pancake. Those tend to fall out when you flip the pancake. Let cook until you see small bubbles rise to the surface of the pancake and then flip. It only takes a about three minutes on each side to cook. 

Serve with a drizzle of honey and blueberries or just blueberries for whole30.

Recipe adapted from Green Kitchen Recipes. 

Enjoy and happy weekend!

x vanessa