For extra flavor, consider adding a handful of blueberries or chocolate chips to the batter. If the batter is too thick, add a splash of almond milk to thin it out. These pancakes are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
Pancakes (Paleo)
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS112
Embark on a wholesome breakfast adventure with these delightful Paleo Pancakes! Crafted with simple, nourishing ingredients, these fluffy delights are a guilt-free way to start your day or treat your loved ones. Get ready for a stack of healthy goodness!
Ingridients
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Nutrition
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Carbohydrate20 g
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Cholesterol279 mg
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Fiber4 g
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Protein15 g
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Saturated Fat4 g
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Sodium251 mg
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Sugar9 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a mixing bowl, vigorously whisk together the mashed banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder until you achieve a smooth, lump-free batter. (5 minutes)
02 Step
Recipe View Preheat a lightly oiled griddle or skillet over medium-high heat until a drop of water sizzles upon contact. (3 minutes)
03 Step
Recipe View Pour batter onto the hot griddle using a large spoon or a 1/4 cup measure for uniform pancakes. (2 minutes)
04 Step
Recipe View Cook for 3 to 4 minutes per side, or until golden brown and cooked through, flipping once bubbles form and the edges appear set. (6-8 minutes)
05 Step
Recipe View Serve immediately with your favorite toppings such as fresh berries, a drizzle of maple syrup, or a dollop of coconut cream.
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Please Rate
Natasha Leuschkeschaefer
Nov 13, 2024These pancakes are amazing! My kids love them, and I feel good about giving them a healthy breakfast.
Lewis Ankunding
Oct 13, 2024Finally, a paleo pancake recipe that actually works! Thank you!
Melvina Walter
Apr 23, 2024So easy to make and they taste great. I added some chopped nuts for extra crunch.