Breakfast is my favorite meal of the day. I love coming up from a good workout and making myself something to eat. I look forward to that meal everyday. I look forward to sitting down to my table with freshly brewed coffee and a warm meal.
Pancakes are one of my favorite meals, but I avoid gluten, so I needed a good paleo pancake recipe. I have tried several recipes, some better then others, but I like something simple. I don’t want to fuss with a lot of ingredients in the morning, so I created my own pancake recipe. Having fresh blueberries in this recipe is divine. There is nothing like a warm blueberry bursting in your mouth as you take a bite.
Ingredients:
1/4 cup almond flour Almond Meal / Flour, Natural Unblanched by Anthony’s, 5 Pounds (5lb), Batch Tested Gluten Free
3 tbsp coconut flour Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO
2 eggs
1/2 mashed banana
1 tbsp almond butter
1/4 cup almond or coconut milk
Cinnamon to taste
Handful of blueberries
Directions:
- Place 1/2 banana in a mixing bowl and mush it up. Add almond butter.
- Add all other ingredients, except blueberries, and mix well.
- Once everything is mixed, add the blueberries.
- The mixture should be a little lumpy and moist.
- Spoon 1/4 cup mixture onto a well greased griddle or cook over the stove top in a pan lightly coated with coconut oil.
- Cook on medium heat about 3 minutes per side or until lightly browned.
This recipe made 12 pancakes. You can keep any left overs in the fridge for a few days. I love these as a mid afternoon snack too!
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