Transplanted Ohioan living in the rad city of Austin, Texas. I'm 20, paleo, pansexual, revolutionary, and an Aquarius. From politics and current events, to zoology and spirituality, my blog is a collection of anything and everything on this lovely planet. Ready to explore the world?
Tonight, Allan and I tried our hand at making paleo pancakes. Allan stumbled upon this awesome, easy recipe at Mark’s Daily Apple: it called for 3 different ingredients - 2 bananas, 1 egg, and 1 tablespoon of almond butter.
2 mashed bananas, check.
1 egg, check.
1 tablespoon of almond butter…well, I don’t really like almond butter, so we used sunflower seed butter instead.
We also mixed in about 1/4 cup of almond flour, just to thicken it up a bit. Looked kind of weird…
I fried them with a little bit of soy-free, dairy-free butter that we find at Whole Foods (and Central Market). They take a little longer to fry than normal pancakes, because you really have to wait until they’re completely solid on the bottom and sides since these pancakes are fairly runny. Here’s how they turned out….
I wish I could explain how delicious these pancakes are, but I can’t. Imagine a buttery banana bread, but better. I spread a small amount of apple butter on them, and man…two five-inch diameter pancakes filled me up. In fact, I almost stopped halfway through the second one! I will for sure make these again.
This recipe works great for those with Celiac disease or eat a gluten-free diet - not to mention they’re wheat and soy-free, too! These have a fairly large amount of carbs in them thanks to the bananas, so I wouldn’t recommend them for those watching their sugar intake/insulin levels. But they do provide a lot of protein - about 5-6 grams per pancake.
Perfect paleo breakfast, anyone?
