Almond and flax Paleo pancakes

paleo, Gluten Free, Gluten Free, Soy Free, Dairy Free, Soy Free, Vegetarian

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.

Ingredients

  • 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

Instructions

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.

Nutrition per serving: Calories: 430, Protein: 14 grams, %DV Protein (50 grams): 28.%, Total Fat: 27 grams, Saturated Fat: 11 grams, Cholesterol: 225 mg, Sugar: 12 grams, Added Sugar: 6 grams, Sodium: 440 mg, Carbs: 39 grams, Fiber: 7 grams, % DV 25 grams (Fiber): 28.%

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