BLENDER PALEO PANCAKES
This recipe is adapted from thenurishinghome.com. I wanted to make pancakes that had no additional sweetener and came up with this one. These are fluffy pancakes taste very similar to wheat flour based ones. Because they are made with a blender, they’re just easy to make and no fuss. These freeze well too.
BLENDER PALEO PANCAKES
Keywords: breakfast gluten-free paleo sugar-free
Ingredients
- 1 ½ cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 eggs
- 1/4 cup full fat coconut milk
- 1 tbsp butter (or coconut oil), melted
- 1 banana
- 1 tsp vanilla
- 1/4 tsp apple cider vinegar
Instructions
Preheat griddle.
Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
The batter will be thick like cake batter.
Grease and preheated griddle.
Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. Carefully flip and cook another few minutes until done, but not over-browned.
Serve with butter, maple syrup and fresh berries. Greek yogurt is good too.
BLUEBERRY PANCAKES:To make blueberry or fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you have the pancake on the griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly.