This easy and quick to prepare recipe for the Best Paleo Hot Cakes is extremely health giving. There is nothing in these which is inflammatory (no grains, refined sugar, dairy or legumes). They are high in protein (from the egg), contain natural sugar (from the banana), and natural fibire (from the banana and shredded coconut).
They are completely in line with the Whole30 and are very much some of the fluffiest and sweetest hot cakes I’ve ever had! They are so healthy and so tasty, you’ll love this recipe just as much as myself and my little Mr R, who has given the Toddler taste tick of approval too.
I garnished mine with a grilled (pan-fried) banana, coconut milk which I used to deglaze the pan and some raw cacao nibs, but on their own, they’re just as special.
If you’d like to simplify the recipe for children, then I recommend omitting the cacao. I made a subsequent batch for Little Mr R and he gobbled them down before I had time to even take a photo.
This batch serves one, making 4-5 Paleo Hot Cakes depending on size.
Enjoy ! x x
- small mixing bowl and fork
- heavy based frying pan
Hot Cake Ingredients
- 1 banana
- 1 tsp raw cacao powder
- 1/4 cup shredded coconut
- 1 egg
- 1 tsp coconut oil for frying
- 1/2 banana, (halved horizontally)
- 2 tbsp coconut milk
- Cacao nibs
Hot Cakes Method
- With a fork, mash the banana in the small mixing bowl.
- Add the cacao powder and mix to combine.
- Add the egg and shredded coconut and mix to combine.
- Preheat a heavy based saucepan to low-medium heat, then add the teaspoon of coconut oil.
- Spoon the mixture into the pan, making 4-5 hotcakes and cook for a couple of minutes on each side until lightly golden.
- Remove the hotcakes from the frying pan and add the banana, cooking for a minute on each side until caramelised.
- Remove the banana from the pan and turn off the heat.
- Deglaze the pan with the 2 tbsp of coconut milk. It should turn a caramel colour. Pour this sauce ontop of the hotcakes and banana.
- Sprinkle with raw cacao nibs before serving.