These paleo pancakes only require two ingredients and can be made quickly and easily. They taste great on their own without any fruit, but adding persimmon adds a fun fall twist.

Benefits:

Persimmons contain high amounts of antioxidants and phytonutrients, and they’re great for improving digestion.

Banana adds fiber and nutrients while making the pancakes naturally sweet.

Walnuts make for a nutrient-dense topping that delivers protein and healthy fats, including omega-3, an essential fatty acid that aids in reducing inflammation.

Persimmon Paleo Pancakes

Ingredients:

1 ripe banana

1/4 tsp. almond or vanilla extract (optional)

1/8 tsp. baking powder (optional, for fluffier pancakes)

2 large eggs

1 Tbsp. unrefined coconut oil (or other oil)

1 persimmon sliced thin

2 Tbsp. chopped walnuts

Instructions:

1. Peel the banana and break it into 4 parts in a bowl. Use a fork to mash it thoroughly into a pudding like consistency, getting rid of any lumps. Add the extract and baking powder if using.
2. In another bowl, whisk the eggs together. Then, pour the eggs into the banana bowl, and mix well until thoroughly combined. It will be a very liquid-like consistency.
3. Heat a skillet or griddle over medium heat. Add a few teaspoons of coconut oil. Use about 2 tablespoons of batter per pancake. Cook for about 1-2 minutes, or until the edges firm up and the and it is easy to slide the flipper underneath. Flip and cook an additional minute on the other side.
4. Transfer the cooked pancakes to a plate, one at a time, and layer a slice of persimmon in between to create a tall stack. Top with walnuts and maple syrup.