By Lisa

This weekend, Brian and I got away for a quick overnight “stay-cation” to watch Coach Holland compete in Rush Club 4 at The Duce in Downtown Phoenix. Rush Club is a CrossFit event where four male and four female competitors go head-to-head in a single elimination-style contest where winner takes all. For those of you that know Coach Holland, you know that he is a serious competitor and he is really fun to watch when he is doing his “CrossFit Thing.” Saturday night was no different. The energy from the crowd was AMAZING and Coach Holland won it for the men. We are so proud of Coach Holland and we feel so lucky that he’s part of the Incendia Family. Great job, Bryan!

So, Brian and I may have partied like we were in Vegas Saturday night. Our hotel in Downtown Phoenix, was “hipster cool” and we certainly felt like we were in Vegas so we went with it. We had a great time, but drank just a little too much tequila. After sleeping off about a million very strong NorCal Margaritas, we decided that we needed breakfast. We hit a restaurant in the hotel to get our grub on so we could hurry and get back to the kids. Mistake. We should have known that the food wasn’t meant for a couple of meat-eating, hungover, Paleo CrossFitters when we saw all the “hipsters” (i.e. guys in skinny jeans with tattoos and beards) hanging out in the restaurant. (According to Brian, if a guy can wear skinny jeans, he needs to eat more and squat. Period.) Anywho, Brian ordered a Spanish omelet with Chorizo and I was giving some serious thought to pancakes. I went back and forth about those stupid pancakes until Brian finally talked me out of it. I knew that I would have about two days of “intestinal and digestive distress” if I ate them, but I really, really, really wanted them. I decided it wasn’t worth the belly ache and went with two scrambled eggs and bacon. (Ummm, only two eggs? Really? That’s what I feed Cameron!). I’m really glad I ordered the scrambled eggs because when Brian got his Spanish omelet, it was served on a platter with a piece of toast. The omelet was in a little skillet that was about 3.5 inches in diameter and less than an inch deep! The piece of bread was bigger than the omelet. It was hysterical and I wish I would have gotten a picture so you can see it. I have never seen a tinier, more expensive omelet in my life. We both left hungry and disappointed. No more “hipster” food for us! Even though it might be “Facebook Cool” to check in at hipster locations, we gotta eat “real food.”

Because we got robbed at breakfast, we both had breakfast for dinner at home. Brian cooked up his usual six eggs with 3 pieces of bacon, 2 pieces of sausage and a half of a sweet potato. (That’s how a man eats if he doesn’t wear skinny jeans). I decided to try a Paleo Pancake recipe that our resident yogi, Mel, put on her blog last week. Wowza! The pancakes were so amazing, Colton (almost 7) asked for seconds. If you know Colton, you know that he is a “Pancake Connoisseur.” The kid chooses pancakes as his birthday meal every single year. He absolutely LOVED these pancakes. I also got to feed Cameron (almost 2) pancakes for the first time in her Paleo life. As she gobbled them up, she looked at me and said, “Mmmmmm!” I call that Pancake Success!

I doubled the original recipe for you because I had to make two batches to feed us. Try these pancakes, you’ll be glad you did!

Paleo Pancakes


4 eggs

2 bananas (mine were banana-bread ripe)

1/4 cup coconut flour

2 Tbs almond butter (MaraNatha is my go-to baking almond butter)

1 Tsp vanilla

1 Tsp baking powder

1/2 Tsp sea salt

1/2 Tsp cinnamon


  1. Add all ingredients to a food processor and blend. 
  2. Coat pan with coconut oil and heat on medium low setting.
  3. Pour 1/4 cup of batter into pan (be careful not to make these pancakes too big. You’ll have problems flipping them. Trust me.)
  4. Flip pancake when bubbles form around the edges.
  5. Slather on the Kerrygold and top with organic pure maple syrup.
  6. Enjoy!


Showing 21 comments
  • Sarah

    BEST pancakes ever!!! My kids loved them and so do I! MMMMMNnnnnnn

  • David

    That sounds really good! I know I could just scale the recipe down but I’d like to make a batch to make fresh pancakes all week so…. How long does a batch of that batter last?

    • CrossFit Incendia

      I am not sure? We always eat them right away because they are so delish!

  • Shannon

    Trying these this morning….will let you know what my picky picky boys think about them.

  • Tracy

    Made these this morning (still eating them!). Very good! I didn’t have any bananas but had just puréed up some kombocha squash & used about 1/2 cup and some pumpkin pie spice instead of cinnamon! Yum! Just an option. We also had some fresh wild blueberries so I sautéed them in a little bit of maple syrup & water (then you don’t use as much syrup) and spread that on top. I do that in the same pan as I make the pancakes in. You just sautée 1/2c blueberries in a tbsp if syrup & 1/8 – 1/4 c water until the skins pop. I will be making these again. In fact I’m going to whip up a batch this afternoon for a quick grab & go snack! Thanks for posting this. I did find I had to spread them thin to cook through and only made small sized ones (about 1/4c of batter per pancake). My 3yr old gobbled them right up!

  • Kathy

    These turned out beautifully–of course I didn’t have almond butter, so substituted 1tsb ground almonds and 1tbs ground flax seed. I don’t consider flax to be strictly paleo, but it’s sitting in my cupboard and shouldn’t be wasted. They definitely need to be cooked at a low temperature or the high sugar content of the bananas makes them burn easily. I also made them small. Very tasty warm and I’ll see what they taste like cold with a smear of lekvar with tea later.

  • danielle

    I added pecans and used macadamia nut butter instead of almond butter and they were great! Would love a carb count on these but I have to assume it is low.

  • Nwity

    I’ve tried several variations of paleo pancakes and these really take the (pan)cake! Soft and fluffy and delightful. Really satisfied my craving for pancakes. My 3yr old approves, too. I added a handful of blueberries to the batter – delicious!

  • Marilia

    Only had 1 banana at home, but I tried anyways, the results were great!!!
    Very fluffy!! Thanks 🙂

  • Christine

    Best paleo pancakes I’ve tried yet! Very delicious and my kids loved them too. Thank you!

  • Sandy

    Tasty. Bit mushy and not at all fluffy. Where did I go wrong??

  • Claudia

    Love the pancakes. I was wondering if their is an alternative for eggs. One of my kids is allergic to eggs

  • Jennifer

    Tasty, but I am having trouble with them sticking to the pan. Any suggestions?

  • Jennifer

    Update on last post . . after trying coconut oil- and cleaning the pan, grapeseed oil – and cleaning the pan, olive oil – etc. my attempt with butter finally worked, and waiting a tad longer to flip!

  • Luke

    These pancakes kick ass. Just finished a plate of them with blueberries and bacon. Wow.

  • LPrimm

    I am new to Paleo and needing all the help I can get with recipes. I made these this morning and HOLY COW theywere amazing! My husband and I both agreed that they taste leagues better than that nasty boxed Bisquick mess!

  • Grace

    Made these with homemade sugar and dairy free chocolate and they were delicious! Here’s the recipe I used for the chocolate… I subbed the mint extract for vanilla extract though (even with using the liquid vanilla stevia) and added a tbsp of ground cinnamon (I love cinnamon).

  • Ann McCarthy

    Made these today – they tasted great! Thanks for the recipe. Only problem we had was that we burned them a bit waiting for them to be done enough to flip. Will try more oil in the pan and a slightly lower temperature next batch.

  • Andrea

    Thank you so much for this recipe. My son (5 years) is a carbohydrate kid. I feel so much better feeding these to him than a conventional pancake! I actually double THIS recipe (which was YOUR double!). I make a breakfast-for-dinner night and then put the extras in the freezer to then pop in the toaster to give him for breakfast all week long. I do cook them low and slow–250-275 degrees on my electric griddle–to make sure the center is starting to firm up by the time the bottom is ready to flip.

  • Hind Luby

    I just wanted to let you know that this has become my “go to” pancake recipe. I make it once a week and have added blueberries before and also done chocolate chips, and my 3 year old and almost 5 year old and I all love them. I love the fluffiness and texture and flavor as well as the fact that I can whip them up in my blender and not have to dirty up mixing bowls. Thanks so much!

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