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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 People
Course: Pancakes
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. 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.