Blueberry Banana Pan-crepes

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Recently my son was having a belly episode. His one request for food was pancakes. Because of his tender belly, I wanted to avoid using almond flour (and grains). So we made these. I have made various Paleo crepes before to wrap things in, but not one sweet for breakfast. The bananas gave them breakfast worthy flavor, and were easy on his belly. I had mine topped with blueberries, and they were fantastic. My boys all gave these two big thumbs up. They are sweet and moist, and don’t need syrup.

Because there isn’t much flour, cooking these is tricky. Cooking them as gently as you would a crepe is the key. Also make sure your pan is nice and warmed up before you pour on the batter. Don’t flip until you have them nice and bubbly. Keep the size to about 4 inches in diameter. There’s a learning curve, but you’ll get the hang of it!

Banana Blueberry Pan-crepes
2 bananas
1T coconut flour
3 eggs
1/4 tsp salt
1tsp vanilla

Ghee for greasing pan
Fresh blueberries for topping

Put all ingredients except ghee and blueberries in blender.
Blend on high until combined and no chunks remain.
Heat nonstick pan on medium.
Grease the surface with a teeny but of ghee.
Add batter and don’t touch it until it’s full of bubbles.

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Then GENTLY flip. This is where the learning curve comes in. I flip the edge up, and roll it over (rather than try to flip it like regular pancakes).
Top with blueberries and enjoy!

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