World's Easiest Power-Packed Pancakes [Paleo, GF]

Since I started eating 80 percent Whole 30/Paleo for the last six months, there is one category I had yet to conquer: delicious, fluffy paleo sweets.

For me, the purpose of eating this way is to train myself to generally stay away from the foods that aren't so great for me: breads, cookies, tortillas etc. so replacing them with paleo versions of the food I love won't solve my problems, I know this. Yet...

You can't blame a girl for trying once in a while-- and I finally mastered a recipe for paleo pancakes that actually taste good. I combed through dozens of recipes on the internet for the perfect paleo pancake-- coming across mixtures of almond flour, coconut flour, tapioca starch, arrowroot powder, eggs, no eggs, coconut oil, baking powder-- but it never hit the nail on the head. They fell apart or were too eggy or too mushy or didn't even cook at all.

Well I took matters into my own hands this afternoon and with a few minutes of recipe developing, alas-- I am just so happy to have a simple and healthy pancake recipe on hand now.

Tips for mastering recipe:
-Use a nonstick skillet, or face the consequences of ooey-gooey batter that won't flip
-Cook on medium heat and be patient, the cakes will take a few minutes to cook through as they are not traditional pancakes
-Use an extra thin spatula to get underneath
-Adapt recipe by adding any filling or topping that you like

EASY PALEO PANCAKES FOR 1

1 banana, the riper the better
1 egg
1 tablespoon fine almond flour
1 tablespoon coconut flour
1/4 teaspoon baking powder
Pinch of salt

Combine all ingredients in blender and blend until batter is consistent and without lumps.

Heat a nonstick pan over medium-low heat and spray with coconut oil. When shimmering, add 1/3 batter for each pancake. Cook 2-3 minutes, until bubbly and golden brown, then flip. Cook another 2-3 minutes on other side.

Serve with maple syrup, fruit or other toppings. Enjoy!