So this paleo breakfast recipe is a tribute to my boys. When they were youngsters, their favorite flapjacks were apple and cinnamon. I whipped those up for them at least once a week…
I remember making all kinds of delicious things for the kids, but a steaming short stack of apple-cinnamon pancakes was by far the most requested breakfast item on mom’s menu.
Of course back then, I made the pancakes out of Bisquick or some other kind of wheat flour. And as you all know, since going paleo, that’s in the past – nothing with refined flours or sugars gets on our table these days.
What if I told you it was possible to make an awesome pancake with no flour and no sugar? You’d love that right? Well ta-da, check out this very easy paleo pancake recipe below.
We made these this morning and they are awesome! One of the best things about these pancakes is you won’t feel bloated or like there’s a big lump stuck in your tummy after you eat them. Enjoy these paleo pancakes, and your body might actually thank you. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2dehm2′]
And keep in mind this recipe can easily be doubled or tripled if you have a lot of hungry mouths to feed.
You can make these now, and enjoy them later too. In fact, when the kids were growing up, I used to freeze extra pancakes when I made a batch on the weekends. That way I could quickly serve the boys a delicious hot stack anytime during the week. You can do the same…just heat and eat and know everyone’s enjoying healthy, hearty, 100% paleo goodness!
Try these out! Top them with a little raw maple syrup – don’t try to replicate the picture, that’s just for show. Or you can go even lighter but still sweet with just a little fresh fruit for your topping. And keep in mind that pad of butter on these is not exactly paleo. But if you’re primal and don’t mind dairy, then I say go for it!
Hope you enjoy, and as always, let me know what you think!
Ingredients
- 2 eggs, whisked
- 2 bananas, mashed
- 1 peeled apple, diced small
- 2 Tbsp almond butter
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp pure vanilla extract
- A little coconut oil for cooking the pancakes
Instructions
- Mash the 2 bananas with a fork
- Whisk 2 eggs in a medium bowl
- Add banana mash to eggs
- Core and dice 1 apple. We used Fuji – choose your favorite
- Stir bananas, eggs and apple chunks together
- Next add the almond butter, cinnamon, nutmeg and vanilla
- Combine into a pancake batter
- Heat a thin layer of coconut oil in a skillet to medium low. Pour the pancake batter in - keeping the pancakes no wider than your spatula. When one side is golden brown, gently turn over to cook the other side.
- Makes about 8 small pancakes Recipe can be easily be doubled or tripled to make more pancakes
- Top with fresh fruit or raw maple syrup
Notes
Keep the size of your pancakes just a little smaller than your spatula head. That will make them easier to flip over without falling apart.