Paleo Pancakes

4-Ingredient Paleo Pancakes

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I love a simple pancake recipe. We started making 3-ingredient banana pancakes as soon as my daughter was introduced to egg as a baby. My 3-ingredient banana pancake recipe uses gluten-free rolled oats as one of the ingredients. Now that my husband and I eat less grains, I needed a grain-free option! Thus, 4-ingredient Paleo Pancakes were born!

Almond flour is a fairly new ingredient to me, but now that I am familiar with it I try to use it for everything!

You can substitute another oil for the pan, but I highly recommend unrefined coconut oil for a slight coconut taste.

4-Ingredient Paleo Pancakes

Keep it simple with these delicious, kid-approved Paleo Pancakes! They are gluten-free and can be customized with different fruit!
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Dairy Free, Gluten Free, Kid-Friendly, Paleo
Servings: 1 serving

Ingredients

  • 1 banana ripe
  • 2 tbsp almond milk
  • 1 egg
  • 1/4 cup almond flour
  • 1 tbsp coconut oil divided

Optional Ingredients:

  • 1/2 cup blueberries or other fruit fresh or frozen
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed
  • maple syrup or sweetener
  • 1 handful spinach chopped

Instructions

  • Mash banana. Combine with almond milk and egg. Whisk until well combined. (You can also toss all ingredients into a blender to mix!)
  • Stir in almond flour.
  • Heat skillet over medium heat and add half of the coconut oil.
  • Cook pancakes until golden brown on both sides and cooked throughout. Don’t crowd them in the skillet. I usually can make them in two batches on a 12-inch skillet.

Notes

Makes approximately 4 pancakes.

Items Used in this Recipe

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