Paleo Almond Pancakes
These fluffy Paleo Almond Pancakes are quick to make and taste fantastic topped with a mixture of berries... or lightly fried bacon! Top with some ice cream if you're allowed or drizzle with just a smidgen of maple syrup. Amazing! Makes about 5 pancakes.
- 2 eggs
- 1/2 tbsp apple cider vinegar
- 1/2 cup mashed banana (1 medium-sized ripe banana)
- 1/8 tsp sea salt
- 1/8 tsp cinnamon
- 1/4 cup water
- 1/4 tsp bicarb soda
- 1 cup blanched almond meal (almond flour)
- coconut oil for frying
For the topping, choose from:
- 1/4 cup mixed berries per serving
- 1 free-range bacon rasher fried lightly
- 1 scoop of ice cream
- 1/4 cup vegan coconut custard
In a medium sized bowl whisk eggs with apple cider vinegar until just combined.
Add mashed banana, sea salt, cinnamon and water. Mix well.
Add bicarbonate of soda and almond meal. Mix with a spoon to combine the batter.
Heat 1 tbsp coconut oil in a large fry pan over medium high heat. Using a ladle (I used a 1/4-cup capacity ice cream scoop) spoon 1/4 cup of batter per pancake into the pan an spread lightly - you should try to cook 2 or 3 at a time. Cook for 2 minutes, or until the bottom side is golden brown, then flip carefully and cook on the other side for another minute.
Repeat with the remaining batter, making as many pancakes per batch as your pan will allow.
Remove from the pan and serve immediately with your choice of toppings.