Almond Banana Pancakes
Eating paleo means no more pancakes, no more cereal, no more oatmeal, etc. That also means eating more bacon and sausage and a lot more eggs. Don’t get me wrong, we LOVE bacon and eggs. However, eggs can get a little mundane after awhile so I had to find a paleo option for pancakes. These almond banana pancakes are the perfect substitute for eggs….they also go great with eggs on the side
Start adding almond flour to the bowl, stirring continuously. Keep adding flour until the batter is thickened to your desired consistency. You don’t want it too runny or it won’t keep it’s form when you pour it on to the griddle but you don’t want it too thick or outside will burn before the inside can cook.
- 2 Bananas
- 2T Almond Butter
- 2 Eggs
- 1T Vanilla
- Cinnamon to taste
- Almond Flour
- Coconut Oil/butter
- Pure Maple Syrup
- Mix bananas, almond butter, eggs, vanilla and cinnamon in a bowl and stir until clumps are gone. I find that using a potato masher works best to mash the bananas.
- Start adding almond flour to the bowl, stirring continuously. Keep adding flour until the batter is thickened to your desired consistency.
- Heat a griddle and melt some coconut oil on it. When griddle is hot, pour about 1/2 cup of batter per pancake. You should be able to fit 4 pancakes on the griddle. Cook over medium heat for about 5 minutes. Flip when top batter is bubbling and the bottom is browned. Cook another 5 minutes or until cooked through.
- Sprinkle some cinnamon, spread with butter and top with some pure maple syrup.
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