Okay real talk. For anyone just trying out the recipe: These aren't banana flavored pancakes they are BANANA pancakes or Pancaked Bananas if you prefer. You have to handle them thusly. First of all LOWER TEMPERATURE! I cannot stress this enough. I made these as the pan was getting progressively hotter. The first one was great the second tore and the third was in loose floppy shreds. If the pan is hot enough that the batter bubbles and sizzles like eggs it wont work the bubbles destroy the integrity of the pancake and make it too thin to work with and it'll scrunch and rip when you try to flip it. Second: Flipping. These pancakes are made of BANANA. They are STICKY. You shouldn't have too much trouble if the heat is low and you've oiled the pan but even still you can't be a baby about flipping them. You can't inch the spatula under the pancake or push it to the side or casually try to- NO! None of that nonsense you need to thrust that spatula under the pancake like you mean business. If you've never done this with other foods it may seem stupid but trust me it works like magic. Just a quick thrust under the pancake and it's on. Anyhow these turned out great. I'm not Paleo or anything I just like Pancaked Bananas so I had them with a little bit of syrup. I'm totally making these again:)
Loved this recipe! Was skeptical at first but they were so tasty and sweetened themselves from the banana alone! My two girls (8) LOVED them. Even my husband loved them and he can be difficult when it comes to "healthy" eating! I agree with the others who have said that cooking on a lower heat setting for longer really helps. I also found that if I made the pancakes a bit smaller they held together better as the larger pancakes would sometimes take longer in the center and then the edges would get a little crispy/dark (from the eggs frying.) Either way will be working on this again to perfect my technique! Thanks for the share!
These were tasty with fresh strawberries this morning. Blended ours in a food processor used pecans hemp hearts added an extra egg and a heaping tbsp. of almond butter so I could omit the coconut oil. Lower heat for longer definitely seems to make all of difference.
These were yummy. Since I was out of walnuts I used cashews instead of walnuts and just added to blender while mixing. Needs to cook a little longer on lower heat as I use cast iron. I will definitely make again.
Great recipe! The taste is really good. My husband is a diabetic and pancakes made with flour and sugar is not something he can eat. Great alternative.
Delicious!! Makes a lot of pancakes! As others mentioned cook slower at a lower temperature.
This recipe is great! I was looking for a paleo version for myself but my two toddlers and hubby love it too. It has no sugars which I am conscious of when cooking/baking for my kids. The only changes I made were to cut back a bit on the vanilla extract. I thought it was too much for my taste the first time I made it. I also add a few tablespoons of almond meal. I followed a tip from another reviewer to make them small so they're easier to flip. Also cook them for longer than regular pancakes. It's in our regular rotation now.
I really liked this recipe! They are easier to flip if they are small:) thanks for sharing!
My kids wanted pancakes as a bedtime snack so I wanted a healthier version. This was perfect. My six year old made the batter (we halved it but it still made more than a dozen pancakes) and we added about 1/2 cup of oats to help it hold together. I didn't have walnuts but we added blueberries. I do agree that cooking longer on a lower heat is the way to go. The first batch fell apart but the rest came out perfect once I adjusted the heat. We loved them and we will be making this again.
Taste was ok but they were really thin. More like crepes. I would fill with ricotta and fruit next time and roll them up!
