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Almond and flax Paleo pancakes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Almond and flax Paleo pancakes

Dairy-Free, Soy-Free, Paleo, Vegetarian, Gluten-Free

4 Servings, 430 Calories/Serving

20 Minutes

Flaxseed meal boosts the fiber content and adds texture to these Paleo pancakes, which are sweetened with only the natural sugars of the banana. Use a very ripe banana for maximum sweetness.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1/2 cup cassava flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 banana
  • 4 eggs
  • beaten
  • 3/4 cup almond milk
  • 3 tablespoons coconut oil
  • melted
  • ¼ cup raspberries
  • 2 tablespoons maple syrup
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 banana
  • 4 eggs
  • beaten
  • 3/4 cup almond milk
  • 3 tablespoons coconut oil
  • melted
  • ¼ cup raspberries
  • 2 tablespoons maple syrup

Nutrition per serving

Calories: 430, Protein: 14 g (28.% DV), Fiber: 7 g (28.% DV), Total Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 225 mg, Sodium: 440 mg, Carbohydrates: 39 g, Total Sugars: 12 g, Added Sugar: 6 g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the batter

In a large mixing bowl, combine the almond flour, cassava flour, flaxseed meal, baking soda, and cinnamon. In a separate bowl, mash the banana and then add the the eggs, almond milk, and 2 tablespoons of the coconut oil. Combine the wet and dry ingredients and mix until well blended.

2

Cook the pancakes

In a frying pan over medium heat, warm the remaining coconut oil until hot but not smoking. For each pancake, pour ¼ cup of the batter and cook until bubbles start to form on top of the batter, 2 to 3 minutes. Flip and cook until golden brown on the bottom, 2 to 3 minutes.

3

Serve

Transfer the pancakes to individual plates. Serve with the raspberries and maple syrup.

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