Awesome Almond Butter Paleo Pancakes Recipe
I grew up on Long Island, where a good 24-hour diner was always within a half-mile drive, making it incredibly easy to get a solid stack of pancakes — anytime, from anywhere. When I moved off the island, I was no longer in the land of plenty when it came to delicious breakfast food, and when I turned grain-, gluten- and dairy-free, my pancake-accessibility went scarce to non-existent. Tear.
Since breakfast is my favorite meal of the day, and pancakes were one of my all-time favorite splurges, I recently became obsessed with crafting — and perfecting (I hope) — the makings of an awesome Paleo pancake.
My experiments sort of became a Saturday morning ritual. I tired a combo of coconut flour/almond flour, adding applesauce, pureed dates, mashed banana, and few other interesting combos; anything to try and moisten them up a bit (coconut/almond flour can be dense, which can make your final product a bit dry).
After numerous trial-and-error Saturday sessions, I found a recipe that satisfied. The ingredient that brought it all together? Almond butter. Duh.
I usually dress these up with some fresh fruit — any combination is delicious — or you could throw some dark chocolate chips in there if you want something a bit sweeter.
Lastly, it’s worth mentioning that while I think this recipe makes a really solid Paleo pancake, don’t expect a product equivalent to it’s fluffy, flour-based sibling; I’m not a miracle worker 🙂
Ingredients: Awesome Almond Butter Paleo Pancakes Recipe
- 1/4 cup, plus 1 TB coconut flour
- 2 TB pure maple syrup
- 2 TB coconut oil, melted, plus extra for pan
- 4 eggs
- 1 TB almond milk, vanilla
- 1/2 TSP baking soda
- 1 TB cinnamon
- 1/4 TSP nutmeg
- 1 TSP vanilla extract
- 1/2 cup almond butter
- blueberries and sliced bananas (optional)
– Heat flat side of griddle pan to medium heat, coat with coconut oil to prevent sticking.
– Combine dry ingredients (flour, baking soda, cinnamon and nutmeg).
– In a separate bowl, combine wet ingredients of syrup, oil, eggs almond milk and vanilla extract.
– Whisk wet ingredients into dry ingredients and then mix in almond butter.
– Using a ladle spoon, place one spoon full of pancake mix on griddle.
– When bubbles begin to form, press some fresh fruit into the cooking pancake, if desired, and flip, letting cook for another few minutes on the other side until they feel slightly firm.
– Dress with some pure maple syrup and serve hot. Yum!