Paleo Pancakes V4 Food

PALEO PANCAKES

Steps:

• Mix the mashed banana, almond flour and flaxseed powder in a medium bowl until combined. Gently fold in the whipped egg whites to keep the pancakes light and fluffy.
• Brush a large nonstick skillet or griddle with butter and heat over medium-low heat.
• Add 1/4 cup-fulls of batter to the pan and cook until the pancakes begin to bubble on the top and are golden on the bottom. Flip, and continue to cook until golden on both sides. Repeat with the remaining pancake batter.
• Top the pancakes with mixed fresh berries, paleo granola and a drizzle of honey.
• Yield:
• Active Time: 25 minutes
• Total Time: 25 minutes
• Ease of preparation: easy

PANCAKES (PALEO)

Steps:

• Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
• Heat olive oil on a griddle or skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BEST PALEO PANCAKES

Steps:

• Whisk all of the dry ingredients together in a bowl.
• In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
• Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
• Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
• Serve immediately with maple syrup, bananas and other toppings.