The Best Pancakes

The Best Pancakes |

I was looking forward to Sunday brunch in Berlin while attending The Hive this weekend, as you know. But life had other plans. I came down with a full-blown flu mid-week and sadly had to cancel my trip.


Instead, after four days of bed rest, I decided to celebrate my first day feeling slightly more human again with some homemade brunch food instead. Pancakes for the win! Still battling the sniffles, but no more vertigo (thank goodness!), I entered the kitchen. When I think of brunch, I don’t think about booze or loads of sugar, like many. Of course I like to splurge, I am a known foodie after all, but nowadays I like to balance my meals and always look out for a good dose of protein first and foremost.


To whip up these babies, you just need one ripe banana, two eggs and a fork to get started. Voilà! Pancakes so fluffy and divine, I never want to go back to regular ones! Not kidding!


   Here‘ s what you need:

• 1 ripe banana

• 2 organic eggs

• Ghee or coconut oil

• Toppings you prefer, I chose berries, coconut milk, pecans, maple syrup.



   Now, the prep (Makes 4-5 pancakes):
  1. With a fork smush the ripe banana with the eggs in a small bowl until the mixture has a not too liquid consistency. You could use a blender of course, but I prefer a few banana chunks left in the mix!
  2. Heat a small pan with ghee or coconut oil. When it’s fully melted, I like to take the excess fat off with a paper towel. This prevents burning.
  3. Reduce the heat. With a tablespoon place a heaping of the mixture in the middle of the pan and immediately flatten it with the back of the spoon.
  4. When the edges of the pancake slightly turn upwards and crispy, use a spatula to flip the pancake.
  5. Repeat for each pancake.
  6. When the pan seems too dry between pancakes, use the greasy papertowel to add some grease back to the pan before you proceed.
  7. I like to have the pancakes with raspberries and blueberries and add them between the layers as well as a gracious dollop of firm canned coconut milk from the fridge. The heat of the fresh pancakes melts it and also warms up the berries. Yum.
  8. Last but not least, top the pancakes with pecans or shredded coconut and a drizzle of maple syrup, if you like. Dig in and enjoy your easy, quick, healthy, gluten-free, paleo pancakes.


Let me know, if you’ll give them a try and feel free to tag me in your photos @spunkyrella throughout social media!