Pancakes (Paleo)
Start your day with these delicious Paleo pancakes, a wholesome and flavorful alternative to traditional breakfast fare. Made with simple ingredients like banana, almond flour, and almond butter, they’re naturally sweet and satisfying.
The recipe comes together quickly, with a batter that blends together easily for a smooth texture. A touch of cinnamon adds warmth, while the baking soda and powder give these pancakes the perfect fluff.
Whether you’re following a Paleo diet or just craving a nutritious start to your morning, these pancakes are light, fluffy, and full of wholesome goodness. Perfect for a busy day or a weekend treat!
Pancakes (Paleo) – Ingredients
The star of this recipe is the ripe banana, bringing natural sweetness and moisture to the batter. Eggs provide structure, richness, and a light texture, while almond flour gives the pancakes a nutty flavor and a tender crumb.
Almond butter adds depth and creaminess, balancing the flavors beautifully. Vanilla extract offers a warm, aromatic touch, while ground cinnamon introduces a hint of spice, perfect for a comforting breakfast.
Baking soda and baking powder ensure the pancakes rise to a perfect fluff, and a splash of olive oil creates a crispy, golden exterior. Each ingredient works in harmony to deliver a wholesome, Paleo-friendly pancake experience.
Pancakes (Paleo) – Enhancements
Recipe Tips
- Adjust the consistency: If the batter is too thick for your liking, simply add a splash of almond milk or water to reach your desired consistency. This will help achieve a more fluid batter and fluffier pancakes. Be careful not to add too much liquid, as you want the pancakes to maintain their structure.
- Use ripe bananas: A ripe banana is key to getting the right amount of sweetness and smooth texture in the batter. Overripe bananas are even better, as they bring out a richer flavor and naturally sweeten the pancakes without needing added sugar.
- Cook on medium heat: Since these Paleo pancakes are made without traditional flour, they can be a bit delicate when flipping. Cooking on medium heat ensures they cook through without burning, allowing them to develop a nice golden crust on both sides.
What to Serve with Recipe
- Fresh Fruit Compote: Pair your Paleo pancakes with a fresh fruit compote made of berries, peaches, or apples. A warm compote adds a natural sweetness and tangy contrast, enhancing the flavor profile of the pancakes without compromising the clean, wholesome ingredients.
- Nut Butter Drizzle: Drizzle extra almond butter or your favorite nut butter over the pancakes for a richer texture and additional protein. The creamy nut butter complements the pancakes’ lightness and provides an indulgent yet nutritious touch, perfect for breakfast or brunch.
- Coconut Yogurt: For a dairy-free option, serve the pancakes with a dollop of coconut yogurt. It adds a creamy, slightly tangy flavor that balances the sweetness of the pancakes. Top with a few chopped nuts or seeds for crunch.
FAQ
- Can I use a different type of flour instead of almond flour?
Yes, you can substitute almond flour with coconut flour, but note that coconut flour is much more absorbent. If using coconut flour, you will need to reduce the amount and add a bit more liquid to maintain the batter’s consistency. - How can I make these pancakes fluffier?
To make the pancakes fluffier, ensure you are using the right balance of baking soda and baking powder. Additionally, letting the batter rest for a few minutes before cooking can allow the leavening agents to activate and create more lift. - Can I add chocolate chips to the batter?
Yes, you can absolutely add chocolate chips to the batter! Choose a dairy-free option if you’re following a strict Paleo diet. Just fold them into the batter gently before cooking. - Can I make the pancakes ahead of time?
These pancakes are best served fresh, but you can make them ahead and store them in the refrigerator for up to two days. Reheat them gently on a skillet or in the microwave to restore their texture. They can also be frozen for longer storage and reheated as needed.
Pancakes (Paleo)
Ingredients
- 1 ripe banana mashed
- 3 large eggs
- ¼ cup almond flour
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 teaspoon olive oil or as needed for cooking
Instructions
- In a mixing bowl, combine the mashed banana, eggs, almond flour, almond butter, vanilla extract, ground cinnamon, baking soda, and baking powder. Whisk together until the mixture is smooth and well-blended.
- Heat olive oil on a griddle or skillet over medium-high heat. Spoon large portions of the batter onto the griddle, allowing space between each pancake. Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges appear dry. Flip the pancakes and cook for an additional 2 to 3 minutes, or until golden brown. Repeat with the remaining batter.
