Paleo Banana Pancakes: 2 Ways

I found this recipe via Pinterest...http://www.blogilates.com/blog/2012/08/17/100-natural-pancakes-recipe-gluten-free-flourless-low-calorie/. So I decided to try this recipe and along the way make some edits of my own.  I made it two ways.  Spiced Banana Pancakes are on the left and the Cocoa Banana Pancakes are on the right.  If you are looking for the typical fluffy texture of regular pancakes, then this would't be the recipe for you.  They have more of a crepe-like consistency to them but not quite as thin.  I personally really enjoyed them and will be making these again...but more of the Cocoa ones:).

Paleo Spiced Banana Pancakes:

3 Ripe Bananas
6 Eggs
1 Teaspoon Pure Vanilla Extract
1 1/2 Teaspoon of a Pumpkin Spice Blend OR
(use: 1 Teaspoon Cinnamon, 1/4 Teaspoon Nutmeg, 1/8 Teaspoon Cloves, 1/8 Teaspoon Cardamom) 
Coconut oil
Pecans, optional

Makes about 20, 4 inch pancakes










Paleo Cocoa Banana Pancakes:

All above ingredients, plus
1 Tablespoon of Cocoa Powder








Steps:
1) Puree the bananas.  You can use a blender, food processor, potato masher, or my favorite: a stick blender.
2) Add in the eggs, vanilla extract, and pumpkin spices (and the cocoa too) and puree once again until all is mixed.
3) Heat up a fry pan or griddle on medium high heat and drop about 1/4 teaspoon of coconut oil in the pan to heat up.  If the oil begins to smoke, the heat is up a bit too high.
4) Using a 1/4 cup measuring utensil, pour the batter in small round shapes.  OPTIONAL: Crumble in some broken up pecans right after you pour in the batter.  Cook about 2-3 min per side.  Play around with this time depending on your stovetop. An additional 1/4 teaspoon of coconut oil may need to be added in between batches.

5) Serve right away or let cool and place in fridge.  They do well reheated.  The cocoa pancakes would be delicious with some fresh raspberries or strawberries on top.