I recently stumbled upon a gluten-free (and no flour) chocolate chip cookie recipe made with almond butter, and it inspired me to create a pancake using the same idea (since I haven’t been 100% happy with other Paleo pancake recipes). This morning, I did some experimenting and to my surprise, the pancakes turned out SO well! They were moist, fluffy and had the same texture as traditional pancakes. They were an absolute hit in our household and will now become our “go-to” pancakes!
Ingredients
- 1 banana (mashed until creamy)
- 2 eggs
- 2 Tbsp almond flour
- 2 Tbsp flax seed (ground)
- 1 Tbsp chia seeds
- 1 (heaping) Tbsp raw honey
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup almond butter (melted)
- 1/4 cup dried blueberries
- 1 tsp coconut oil for griddle
Instructions
- Preheat griddle to medium heat.
- Meanwhile, whisk eggs until frothy in a medium bowl. Add in the rest of the ingredients, except for blueberries. Mix well.
- Fold in blueberries.
- Add coconut oil to griddle and spread around to evenly coat it.
- Using a ladle or ice cream scoop, pour batter into medium size rounds onto griddle.
- Cook for 2-3 minutes on each side.
- Top with your favorite topping and enjoy!
Interesting–so the almond butter is in the batter! I usually dizzle it on top, or melt it with a bit of pure maple syrup to drizzle. This recipe sounds delicious–and blueberries in pancakes are my favorite!
The almond butter makes it, which gives it such a nice richness! I really can’t go back to other pancake recipes. Let me know how you like it!
This sounds delicious. I have a thing for wholesome and hearty protein pancakes, so I can tell this is gooooood. Do you mean that it yields two pancakes, or two servings?
Thanks, they are really good! The recipe yields two servings of 3 medium size pancakes each. Sorry, I should have been more clear.
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Thanks, John. I’ll look into it!
I tried the recipe this morning! DELICIOUS! Thank you!
I’m glad you liked it!