Happy Snow Day! Because I'm on a paleo diet this week, I thought a snowy day home from work would be the perfect opportunity to try some paleo pancakes.
I found a recipe that called for mashed banana and almond flour, both of which I had on hand. I noticed the batter was much darker in color than regular pancakes, and because of the absence of flour they cooked differently. They weren't the light and fluffy pancakes I'm used to, but ended up being pretty dry, dense and mealy. Oh, and they completely burnt on the griddle. The batter was still raw on the top when it was burnt on the bottom, which made the pancakes really hard to flip.
Overall, these paleo pancakes were a huge miss. I was so excited to try them, but I wouldn't make them again. Can't win them all, right? Next time I'd use a different recipe.
Here's the recipe I used, in case you're brave enough to try your hand at them. Maybe they'll come out better for you :)
Banana Bread Paleo Pancakes
Recipe adapted from Cook It Up Paleo
1 very ripe banana, peeled
½ teaspoon pure vanilla extract
¾ cup blanched almond flour
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
1 teaspoon ground cinnamon
Dash sea salt
Dash ground nutmeg
Coconut oil for griddle
Butter, finely chopped raw pecans, and pure maple syrup, for serving
Preheat a nonstick electric griddle to 350 degrees Fahrenheit.
To a blender, add the banana, eggs, and pure vanilla extract.
Blend on high for about 20 to 30 seconds, or until well mixed and slightly frothy.
Add in the almond flour, baking soda, apple cider vinegar, cinnamon, sea salt, and ground nutmeg.
Blend on high for 20 to 30 seconds more, or until well mixed.
Pour batter into a medium-sized mixing bowl.
Grease the hot griddle with a bit of coconut oil.
Ladle the pancake batter onto the griddle by tablespoonfuls.
Cook 1-2 minutes, then flip with a pancake turner and cook 1-2 minutes more, or until golden brown.
Serve with butter, pecans, and drizzle of maple syrup.