Ummmmmmmmmmm, you guys?
I finally tried my hand at another recipe for Paleo pancakes that, this time, turned out DELICIOUS. Why I waited until I’d have to hobble around the kitchen on crutches to actually give this a shot, I have no idea. Story of my life.
As you may remember, I had attempted something pancake-esque once before, but the final product was this super egg-y… thing. A thing which I ate and didn’t think was half bad at the time (even though it kinda disgusted me to actually add syrup to something that looked like a fluffy omelet). But I never had the desire to recreate it because the thing didn’t really taste or look like a legit pancake.
And that’s all I really care about- legit pancakes.
Legit pancakes, all the way.
They’re completely grain and dairy free, and fan-freakin-tastic. They taste just like banana pancakes! If you don’t like banana pancakes, well, give these a try anyways, k? Just do it.
My friend Eileen sent me the basic recipe for these, and I now feel inclined to send her flowers and balloons and a case load of almond butter. It was incredibly easy to prepare, even for someone currently gimpy, like myself.
If you’re partaking in the Paleo 2013 challenge with me, you can serve them smothered in nut butter (except peanut butter), honey, or just plain topped with fruit. If you’re not, then top them with whatever you want. You could even heat up some frozen berries for 30 seconds in the microwave and then top your pancakes with them! In fact, WHY DIDN’T I THINK OF THAT THIS MORNING?! Hmph.
By the way, if you’re like me, you may feel inclined to leave out the flaxseed because, well, who the heck keeps ground flax around on a regular basis? Don’t do it — the flax is what makes it more traditional pancake-like. It’s worth a quick trip to the grocery store, trust me. [Plus, you can use it another morning for Paleo “oatmeal” too!]
- 1 large egg
- 1 small banana, mashed (doesn’t have to be overly ripe)
- 1 tbsp ground flaxseed
- 1 tbsp almond butter (I used raw, crunchy, but it’s your preference)
- 1 tsp baking powder
- 1 heaping tsp cinnamon
1. Grease a pan/pancake griddle (I used nonstick spray), and heat over medium-low flame. In a small bowl, beat egg. Set aside.
2. In another bowl, add mashed banana, flax, almond butter, baking powder, and egg. Mix using a wooden spoon until well combined. Add cinnamon and mix again incorporated. Note: batter may still have a couple of lumps from the banana.
3. Pour batter onto heated griddle. Once set on one side (i.e. you can lift up a corner and it appears to be all in one piece), flip. Repeat until out of batter and serve warm.