Quick & Easy Paleo Pancake Recipe (2 variations)
Most of the time, I allow my pregnancy cravings to override my mild gluten sensitivity.
While it might make my growing baby happy, I definitely suffer some unpleasant consequences as a result, such as headaches and sluggishness.
You can imagine how comfortable my “all I can manage to keep down are bagels” phase must have been…
That’s why I always try to seek out gluten-free options whenever possible.
A random pancake craving hit me hard a few weeks ago, and while I really enjoy protein pancakes, I wanted something a little bit closer to the real thing.
I’ve seen variations of similar recipes involving nut butters, but I try to avoid them since they break me out (and pregnancy hormones are already doing a lovely job of keeping my face nice and spotty). That’s why I prefer to use almond flour or coconut flour instead.
(*This recipe is gluten-free and Paleo Diet-friendly.)
2 egg whites (3 if using coconut flour)
1 whole banana, mashed
2 tablespoons of almond flour OR coconut flour
1 tablespoon ground flax seed, optional (I wouldn’t use this with the coconut flour. It will make the pancakes too dry.)
Dash of cinnamon, optional
Grape seed oil or coconut oil (to keep the pancakes from sticking to the skillet)
Stir all ingredients together thoroughly in a medium mixing bowl.
If you prefer your pancakes on the thinner side and your batter seems a bit thick, you can add another egg white or some more mashed banana to thin it out. If your mixture is a bit runny and you’re a fan of fluffier pancakes, just add a bit more flour until you’ve reached your desired consistency.
Heat the oil in the skillet on medium. Pour or ladle about half of the batter into the skillet and let it cook for approximately 3-5 minutes or until the batter starts to bubble. Flip it over and cook the other side until it appears to be golden brown.
Repeat with the remaining batter.
Although my son likes to make sure that I eat these anywhere from room temperature to iced cold, they taste the best while they are warm. I like to garnish mine with fruit and raw honey.
As you can tell, the recipe is easy and very adaptable. The coconut flour obviously changes the flavor significantly, but I like to use it when I am in the mood for something a bit different. You can even use 1/2 cup of canned pumpkin in place of the banana for the almond flour variation.
If you have any questions, just leave a comment below, and definitely let me know if you make these for yourself!