Try this Paleo Banana Pancake Recipe

paleo banana pancake recipe

This Paleo Banana Pancake recipe is simple to make.

It’s also quick to prepare, nutritious and delicious.

Typically pancake mixes many ingredients. Most of them fail the “can you eat it by itself?” test. They have ingredients such as flour, baking powder, bicarbonate of soda, salt, caster sugar, eggs, milk and butter.
(For example check out . Have a look on the side panel of ready-made pancake mix next time you’re at the supermarket.

My recipe is way easier and better for you.

This Paleo Banana Pancake recipe has 3 or 4 ingredients. It can be ready in less than 10 minutes. It’s good for you and tastes fantastic.

To make about 6 pancakes the size of a bread plate you will need:

  • 1 banana
  • 2 eggs
  • a big pinch of cinnamon
  • salt to taste (optional)

  1. Mash the banana with a fork or potato masher
  2. Whisk the eggs until fluffy
  3. Combine the banana and eggs and mix well
  4. If using optional salt – add it now
  5. Poor the mixture into pan or hotplate (low/med)
  6. Sprinkle on the cinnamon
  7. Turn when the middle is starting to firm up (about 5 mins)

Add blueberries or strawberries as a garnish or side.

Enjoy the yummy goodness! Please also try delicious Paleo Chocolate Brownies!

Paleo Cheesecake Recipe

Paleo Cheesecake

This is a version of a Paleo “Cheesecake” Recipe I found at paleocupboard.com

This recipe is gluten and dairy free – and actually tastes really good. At Christmas I even got complimented on it’s tastiness from my mother in law!

A couple of major diversions from the original include using raspberries rather than blackberries (out of season) and using the actual raspberry ‘pulp’ as a topping, rather than the juice as a compote. You can freeze the juice to make popsicles if you have the equipment.

Ingredients Directions
CRUST TO MAKE THE CRUST
  • 1 1/2 cups raw almonds
  • 10 pitted dates
  • 2 Tbsp. raw honey
  • 1/2 tsp. sea salt
Blend the almonds for about 5 seconds. Add the dates and honey and blend until the dough sticks together. Take your pan and press the dough into the pan and along the sides. Place the crust in the refrigerator while you work on the other layers.
FILLING TO MAKE THE FILLING
  • 3 cups soaked cashews
  • 1/2 cup lemon juice
  • 1/2 cup coconut oil
  • 2/3 cup raw honey
  • 1 Tbsp. vanilla extract
Blend the cashews for about 15 seconds. Add the remaining filling ingredients and blend until very smooth. Pour the filling into the crust, making sure the top is smooth, and return to the refrigerator.
TOPPING TO MAKE THE TOPPING
  • 2 1/2 cups raspberries
  • 1/4 cup water
  • 2 Tbsp. raw honey
  • 1 Tbsp. vanilla extract
1. Place the raspberries and water in a medium sized saucepan over medium heat. Allow the berries to cook down (about 15 minutes), stirring regularly. Add the raw honey and vanilla extract and stir to combine. Place the berry mixture in a fine mesh strainer held over a small bowl. Press the mixture with the back of a spoon in order to extract as much of the liquid as possible. Spoon the berry “pulp” over the top of the filling layer, making sure it is evenly distributed out to the crust layer. Allow to chill in the fridge for at least 2 hours before serving.

Paleo Cheesecake CrustPaleo Cheesecake Crust and FillingPaleo Cheesecake