Paleo-Approved Breakfast: Oven-Puffed Banana Bread Pancake

Pancakes, pancakes, pancakes, that is literally all I have been thinking about this weekend. I have been looking forward to making them, but not all the unhealthy flour and butter that is in them. So I figured, how should I make my own healthy and clean version? I didn’t want to make regular pancakes because that’s what everyone does, so I thought, “why not make a oven-puffed pancake?” So I did and it was extremely easy and simple, not to mention the best pancake I have ever eaten in my life. This little guy is banana bread in pancake version, you have to try this, especially since it’s paleo and is all good!

  Oven-Puffed Banana Bread Pancake

• 2 egg whites
• 1/4 coconut flour
• 1/2 cup unsweetened almond milk
• 1/2 small banana, ripened
• 2.5 Tbsp. unsweetened almond milk
• 1 tsp. honey
• 1/4 tsp. vanilla extract
• 1/4 tsp. cinnamon

1. Preheat oven to 425 degrees.
2. Place all ingredients in a food processor. Blend for about 30 seconds, or until mixture is smooth.
3. Spray two ramekins (or other small pans) with cooking spray. Add pancake mixture to ramekins and slice other banana to place on top.
4. Bake in oven for about 25 minutes (or until fully cooked).
5. Top with high-quality maple syrup, if desired.
6. Enjoy!

Health Benefits:

• Paleo-friendly
• Gluten-free
• Whole 30 approved (if leaving out honey)
• Natural sugar from honey and banana
• No added sugar
• All-natural
• Low-fat
• Low-calorie: approx. 210 calories for the whole recipe (not including the syrup)!