Pancakes (Paleo)
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.
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.