grain free pancakes, for the win!

We've been experimenting with paleo recipes, trying to stay as grain free as we can throughout the week. One of the recipes we tried out was for grain-free pancakes from PaleOMG. 

The first time we made them, they were light and fluffy but lacked much substance, so we altered a few ingredients. The second time, they were perfect!

I also tried making some vegan whipped cream to go on top! Below are the altered pancake recipe, in addition to the whipped cream recipe!

Pancakes:

Ingredients

• 2 bananas, peeled
• 3 eggs
• 4 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch of salt

Instructions

1. Place bananas in a food processor and puree until smooth.
2. Then crack eggs into food processor and mix together.
3. Add the coconut flour, vanilla extract, cinnamon, and salt.
4. Puree until smooth.
5. Heat up a non-stick pan. We use a ramen spoon for the batter - it's about the equivalent of 2 tablespoons.
6. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, they will cook more evenly and flip perfectly.
7. For an added bonus, I use Enjoy Life non-dairy mini chips. They are perfectly-sized for these mini pancakes!

Whipped Cream:

Ingredients

• 1 can of coconut milk, full fat (refrigerated)
• 1 tablespoon honey or 100% pure maple syrup (if you're going for vegan, choose the maple syrup option)

Instructions

1. Refrigerate coconut milk overnight (or for at least two hours)
2. Open can and scoop out the creamy part. You can save the thinner coconut juice for flavoring other things, like smoothies or ice cream!
3. With the creamy coconut in a bowl (don't use a shallow bowl!), use a hand mixer and beat for 2-3 minutes, or until it resembles whipped cream. 
4. While beating, add the honey or syrup. This step is optional, but gives your whipped cream a sweeter taste. 
5. Serve or refrigerate immediately. If you refrigerate, it's best to beat it again for 20-30 seconds before serving.