Oven-Baked Banana Pancakes (Paleo)

Pancakes have always frustrated me for a few reasons. 

1. The first batch takes forever to cook while anything after burns within 5 seconds
2. It takes forever to use up the whole batter (not good as I need breakfast asap in the a.m)
3. Someone is always whining in my hear “aren’t they ready yet? What’s taking so long??” 
4. I can never seem to flip them- they always break 
5. Everybody eats their serving while I’m still cooking 
6. and I am left with the mess to clean 

Needless to say, I didn’t make pancakes often. Until now. Because I now make them in the oven. Which makes the whole world run a little more smoothy. Parchment paper= little cleanup and oven= little labor, ability to multitask, and eating WITH my family. 

So this is a modified version of the banana pancake recipe that has become increasingly popular. You can try to make them traditionally, but I found they are even more hard to flip than regular pancakes. 

I just stick to my oven now 🙂

Note: I normally do not eat these with any honey/maple syrup or butter. They are sweet enough without it! 

Oven-Baked Banana Pancakes (Paleo)

Ingredients: 

1 brown-spotted banana 

1 egg 

2 tbsp tapioca starch/flour 

1 tbsp almond butter

1/2 tsp cinnamon

1/8 tsp baking powder 

1/8 salt 

Directions: 

Preheat the oven to 400 degrees. Line baking pan with parchment paper. Place banana in a bowl and mash well. Add in the rest of the ingredients and combine. Pour batter onto pan, using 2 tbsp worth for each pancake. Bake for 13 minutes. 

 

 

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