I’m not totally in love in bananas. I only eat them if they are so ripe they are brown, or I put them in smoothies. Sometimes, I bake with them because who doesn’t love a classic banana bread? But overall…I don’t love bananas.
As I scoured the web for a Paleo pancake recipe, I repeatedly found that a key ingredient is mashed banana. Disappointing, at best. After days of patience, I came across The Roasted Root’s Almond Flour Pancakes. They are SO good. I made them this morning and will probably make them every morning for the rest of my life. Trust me, add raspberries.
Almond Flour Pancakes
recipe hardly adapted from The Roasted Root
yields 9 pancakes
1 3/4 C almond flour
1 t baking powder
1/4 t salt
1 t vanilla extract
1/2 t almond extract
3/4 C almond milk
In a medium sized bowl, combine almond flour, baking powder, and salt. Set aside. In a liquid measuring cup, measure out almond milk, add extracts, then add the eggs. Whisk very well until all wet ingredients are well combined. Add the wet ingredients to the dry, gently combine, then set aside while you warm up your skillet.
This is essential: use oil to cook your pancakes. Don’t use butter. I would assume that coconut oil is your most Paleo option; however, I use olive oil for everything because why not? I’m not hardcore Paleo. Cook these over medium, medium-low heat. You want the pan hot enough to give the cakes a crust, but not so hot that the cakes don’t cook all the way through. It’s a delicate balance that I’m still working to figure out. Careful flipping these cakes! They’re delicate.
Serve hot off the skillet with maple syrup and fresh raspberries.