Paleo Pancakes made with almond flour and served with real maple syrup are a delightful way to start a Sunday morning. Although I love a good restaurant brunch, during this cold winter I prefer to lounge in my pajamas and have breakfast at home. These pancakes were easy to prepare, and the leftovers tasted great this morning. I like the idea of making a big batch of these pancakes and then eating the leftovers for breakfast during the week.
Since paleo pancakes are made with almond flour - which is basically almonds that are pulverized into a flour, this recipe is also gluten free. The almond flour makes these pancakes a bit heartier and add protein to the meal. This is a meal that will keep you full for a while - I didn't eat lunch until 2 yesterday.
Serves: 2
Total Time: 20 minutes
You will need:
3 Eggs
½ teaspoon Vanilla
3 tablespoons Honey
dash of Salt
¼ teaspoon Baking Soda
¾ cup Almond Flour
1 tablespoon Butter
Serve with Maple Syrup
*Blueberries or sliced strawberries would be a great addition to these pancakes
Step 1:
Combine the eggs, vanilla, and honey in a blender. Mix on a medium speed until completely combined.
Step 2:
Turn the blender off and add the salt, baking soda, and almond flour. Blend on a medium speed. Stop to scrape the sides of the blender occasionally. Once the batter is totally mixed, let it sit for 10 minutes. This result in fluffier pancakes because it gives the baking soda time to work its magic.
Step 3:
Melt the butter in a skillet over medium heat. Then add about ¼ cup of the batter. The batter is a bit thick, so use a spatula to spread the batter out a little. Cook the pancake for about 2 minutes and then flip and cook for another minute.
Step 4:
Continue making more pancakes until all the batter has been used. Add more butter to the pan as necessary.
Step 5:
Serve the pancakes with maple syrup.
