PANCAKES (PALEO)
Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people.
Provided by Mouretsu
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
- Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 330 calories, Carbohydrate 19.9 g, Cholesterol 279 mg, Fat 22.5 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 3.8 g, Sodium 251 mg, Sugar 9 g
AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)
While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.
Provided by Craig Miceli
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
- Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
- Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 57.3 calories, Carbohydrate 6.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 228.6 mg, Sugar 6.2 g
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- Lightly grease the griddle or pan with coconut oil (or other paleo-friendly fat)., In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt., In a medium bowl, whisk together the eggs, water, oil, and sweetener., Add the dry ingredients to the wet ingredients and whisk to combine., Spoon 1/4 cupfuls of batter onto the griddle or pan, gently spreading them into 4” circles.
- Cook until bottom of each is golden brown; flip and cook until the second side is browned, about 2 to 3 minutes per side., Serve pancakes warm with the toppings of your choice., Wrap any leftover pancakes and freeze for up to one month.
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- In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk, vinegar and vanilla until smooth. Add the almond flour, baking powder, cinnamon and salt, and stir until the batter is combined.
- Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
- Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
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- Add eggs, applesauce and extract to a bowl and whisk together. Add in the almond flour, tapioca, baking powder and pinch of salt and whisk together.
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