I've tried a couple of gluten-free and paleo pancake recipes recently and actually came up with one of my own: Paleo Banana Almond Pancakes. These pancakes are great for when you have that one lone overripe banana in the basket that no one wants to eat. Woe is the banana..... I know these pancakes aren't as good the real thing, but they are still pretty darn tasty. Plus, if I don't put too much syrup on them, I don't feel so full, bloated and tired the rest of the day. Regular wheat pancakes always tended to do that to me. I loved to eat them, but I didn't love how they made me feel.
Gluten-free and paleo pancakes are different than regular wheat pancakes. They don't have as much structure, so they must be made smaller in order to not fall apart. I have an eighth-cup measure that I use to pour the batter out. It works great, but you could also pour them out by the heaping tablespoonful. I have a well-seasoned non-stick griddle, but I still find it very helpful to oil the griddle. Trust me - oil the surface well! I just dip a paper towel in the oil and lightly wipe it across the griddle surface. These are wonderful served with a little maple syrup and some crisp bacon. It's a wonderful treat that won't have you regretting it later.
Banana Almond Pancakes
Paleo, Low-Carb, Not Low-FODMAP*
makes 10 pancakes
1 large ripe banana, mashed (about 1/3 cup)
2 large eggs
1 tablespoon walnut oil (plus more for oiling the griddle)
2 - 3 tablespoons almond milk (or milk of your choice)
1/2 teaspoon cider vinegar or lemon juice
1 cup blanched almond flour
1/4 cup ground flaxseed meal
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
- Heat griddle to 350 degrees F (or heat a skillet over medium heat).
- Combine the banana, eggs, walnut oil, milk and cider vinegar in a large bowl. Mix well. Add the almond flour, flax, cinnamon, baking soda and salt and stir until well combined. Batter will be thick.
- Lightly oil griddle or skillet surface with walnut oil. Pour batter onto griddle using an 1/8 cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on surface of pancake. Continue cooking other side until golden brown.
Nutrition Facts per pancake (calculated by MyFitnessPal): Calories 103, Carbs 6g, Fat 8g, Protein 4g, Fiber 2g, Sugar 2 g.