My husband and I have been eating a paleo diet most of the time (no grains, refined sugar, or dairy) and reserving non paleo foods for when nothing else will really do.  Luckily pancakes is one thing we can easily make without grains now because these pancakes are just as good as any pancake mix if not better! These are so fluffy and seriously addicting.  I've been having this nearly every day since I created this recipe.  I can't stop myself!  Lately I've been making it as a waffle because it takes less time (since it cooks bigger than a pancake) and I don't have to check it to worry about flipping it.  I've been making extra and freezing the rest (instructions are below for that).  Wow is that awesome.  They heat up just as good as when they are fresh and it only takes 8-10 min in the oven.

 
How I Created This Recipe

When I first made this recipe I started with the inspiration of a recipe (lost the link) that used 3 eggs and three bananas and nothing else.  I added 1/4 cup of flax and a few other ingredients I thought might be nice (stevia, salt, baking powder, cinnamon, and coconut oil).  The reason I added flax is I felt it would at least a little substance to it.  Well I was right in fact it needed more "flour" about 1/3 cup to be exact.  I couldn't flip the pancake with the little bit of flour I added at first.  So I learned that you do indeed need some form flour, just bananas and eggs aren't going to cut it.

So are you ready for my fluffy every time pancake secret?  I learned it from America's Test Kitchen.  Are you ready for it?  Separate the egg whites and beat the egg whites to stiff peaks and then fold into the batter.    It's so worth the extra time I promise.  And if you make twice what you normally eat and freeze the left overs (which is what I do see below for instructions) it makes it even more worth the extra effort.

I created the honey cinnamon butter for several reasons.  One reason was that it's way cheaper than real maple syrup and super easy to make.  Another reason is I don't like super sweet syrup.  So if you do you may want to increase the amount of honey or jam.  I also like that it helps me eliminate the step of melting butter on the pancakes (especially when they're not really warm).  And fat helps slow the absorption of sugar so it's more glycemic index friendly.

You can make it with just honey, butter, and cinnamon or you can create different flavours by adding juice and jam.   For example you could make a apple honey butter syrup with adding apple juice and apple butter.  Or you could make a pomegranate raspberry syrup with pomegranate juice and raspberry jam.  Another way I like to make syrup is to cook down a peeled and diced organic apple and add a little cinnamon and maple syurp (the real deal) and butter (grass fed). As you can see there are lots of quick easy ways to make healthier homemade syrups.  Let your creativity go wild.   


Fluffy Banana Pancakes With Honey Cinnamon Butter Syrup
(makes about 10-16 medium sized pancakes and serves about 3-4, remember you can freeze leftovers!)

Ingredients
6 pasture raised eggs (separated)
4 ripe large bananas
2/3 cup of organic flax meal
1  cup of almond flour (can sub almond meal or coconut flour)
4 tablespoons coconut oil (use 6 tablespoons for waffles)
2 tablespoon coconut or almond milk (can sub milk or water)
2 tsp baking powder
1/2 tsp cinnamon (optional)
1/4 tsp pink salt

Directions
1.  Place egg whites in a medium sized mixing bowl or mixing machine and set aside.  Place the egg yolks along with all the rest of the ingredients in a food processor and process until smooth.
2.  Heat an oiled (with coconut oil or walnut oil in a misto) cast iron skillet or griddle on medium high heat
3.  Beat egg whites with mixer until they form stiff peaks and pour ingredients from the food processor into the bowl folding it in until egg whites are incorporated
4. Pour onto the skillet or griddle when a drop of water sizzles and flip when done. If your having problems being able to flip you pancakes add a 1 tablespoon of flax to your mix, repeat until you can easily flip with out it breaking up.

Low Sugar Honey Cinnamon Butter Syrup

Ingredients 
3 tablespoons honey
1 tablespoon grass fed butter
1 tablespoon of your favourite organic juice (pomegranate, raspberry, apple, etc. (or you can sub milk, or coconut or almond milk, etc)
1 tsp of your favourite organic jam (optional)
1/8 tsp cinnamon


Directions
place all ingredients into a small glass or ceramic bowl and place in your microwave under soften button or the lowest power possible for a short time (about 30 sec to a minute or so) repeat again if not all melted.  Stir and serve with pancakes.

To Make Waffles 
This recipe works great for waffles too because of the thick batter.  The only thing you need to change is to add 2 tablespoons of melted coconut oil for a total of 6 tablespoons (or grass fed butter).  In my waffle maker it makes 4 large waffles and serves 3-4 people.  These freeze beautifully so don't worry if you have extras just follow the freezing directions below.  

To Freeze Extras 
Let your pancakes or waffles cool completely on a rack.  Freeze them individually on a baking sheet in your freezer.  Once frozen and layer them in a pvc free plastic bag with parchment or wax paper between them (so you can remove one at a time quickly). Make sure you squeeze all the air out of the bag before sealing it.  You can also cover them with aluminum foil.   They can be frozen for up to a month. On a busy morning, just pop one in the toaster, and voila -- breakfast is ready!  You can also heat them up in the oven (which is what I do) just place them spread out on a baking sheet in the oven at 275 degrees for about 8-10 min or until warm to the touch.  

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