Paleo Strawberry Shortcake Pancakes
For the Paleo Pancakes:
4 whole eggs, beaten
1 mashed banana
¼ cup coconut flour
1 tsp of baking soda
1-2 tsp of vanilla
1/2tsp cinnamon (optional)
Combine all the ingredients in a large bowl. Spay your pan with coconut oil and set on med. heat. Pour about ¼ cup of the batter into a pan and cook for about 3 to 5 minutes on each side. Be careful when flipping, the batter is a little fragile. (I give my spatula a quick mist with the coconut oil too.) This will make up to 6 small, about palm size, pancakes.
For the Shortcake topping:
3 Tablespoons of part-skim ricotta ( you can also use equal amounts of cottage cheese)
1/3 cup of strawberries or raspberries
2 tsp of maple syrup
In a small bowl, mix the ricotta cheese with 1 tsp of the maple syrup and a splash of vanilla. Pile the ricotta mix on top of two of the pancakes and top with berries. Drizzle the remaining 1 tsp of maple syrup on top and enjoy this (what feels like not so healthy, but is) breakfast!
(I had my pancakes with 1 scrambled egg)