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.
Servings: 2
Ingredients
- 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
Instructions
- 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.
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