Here is a wonderful recipe that is a staple in the Hendricks’ Household. Whenever we are in the mood for some good ol comfort food on a Sunday morning, we will whip up a batch of these along with some real maple syrup, cinnamon pecans, whipped coconut cream, fruit, etc. We typically make a double batch of these along with some eggs, bacon and coffee. It makes for a marvelous morning!
- 2 Large Eggs
- 1 Ripe Banana
- 1.5 Tbls Almond Butter
- 2 tsp Coconut Flour
- 1/4 tsp Apple Cider Vinegar
Use an immersion blender to mix the banana, eggs and almond butter until smooth. Slowly mix in the coconut flour and apple cider vinegar. If the pancakes seem too runny, add more coconut flour until you are happy with the consistency. Heat coconut oil (or butter or bacon fat) in a pan and dollop small, 1/4 cup scoops of pancake mix at a time. Flip when you begin to see bubbles in the pancake. Be sure to cook these on low heat and watch them carefully, as they do burn quickly!
- If you want these pancakes to be more banana-y/drier, don’t add the ACV.
- You can also make an even more banana-y pancake by simply adding 2 eggs and a banana together for pancake batter and leaving out the almond butter and flour.
- For the Nutrition Challenges: Top with fruit, almond butter, coconut milk whipped cream (recipe to come soon!), or apples and cinnamon walnuts. Remember to try to avoid syrup during the challenges!
What is your favorite this to top pancakes with?
Be sure to tag your pictures of your Paleo pancakes on Instagram and Twitter with #CrossFit1080Nutrition so we can see your creations!
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