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

Almond and flax Paleo pancakes

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian, <600 Calories

2 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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, Total Fat 27g (35% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 440mg (19% DV), Total Carb. 39g (14% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 6g Added Sugars, 12% DV), Protein 14g

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.

Serve

Transfer the pancakes to individual plates. Serve with the raspberries and maple syrup.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.