PALEO PANCAKES FOR A CROWD

BRUNCH BUFFET PANCAKES

No brunch buffet is complete while not pancakes. This formula enhances bacon, omelettes and alternative favorites therefore well, and that they won’t leave your guests feelings serious. Paleo pancakes ar loaded with fiber from bananas and macromolecule from eggs, therefore your guests are going to be nourished and glad.

I additionally love these cooking pan pancakes as a standalone, with toppings began in an exceedingly ‘build your own stack’ bar. Blueberries, strawberries, raspberries, granola, granulated sugar, pure sirup, compotes, walnuts, pecans — the choices ar limitless and then fun!

If you’re searching for vacation breakfast ideas, you'll even dress them up like very little Santas or snowmen with topping.

Fresh Cakes

INSTRUCTIONS

Preheat a non-stick skillet over medium heat. (You could preheat more than one skillet to speed up the cooking process.)

Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.

Brush the skillet lightly with coconut oil. Pour in a 3 inch circle of batter. Shake the skillet gently to spread the batter into a 4 inch circle.

Cook for 2-4 minutes until the bottom of the pancake is golden-brown and the edges are firm.

Flip gently with a flexible spatula, and continue cooking another 2-4 minutes. If the bottoms turn dark, lower the heat a little.

Layer them in a serving skillet as they come off the griddle, and keep warm in a 200 degree oven until ready to top and serve.