A yummy gluten-free, paleo pancake. Sweet enough that you don't need to add syrup or powdered sugar; a spoonful of yogurt and a side of fresh berries works just fine.
Take out 3 eggs and allow to come to room temperature.
Measure out and assemble all ingredients.
Add eggs and cut up bananas to blender. Purée for a few seconds to make a liquid.
Add almond flour, almond butter, and vanilla to blender. Purée until blended. Should have approx 3 cups of batter.
Put 1 tbsp coconut butter into a skillet and heat to medium-high.
Pour batter into pan 1/2 cup at a time. Flip when bubbles start to form. Remove, and wait for pan to heat up again before adding next 1/2 cup of batter. Repeat.
Serve with butter, or pair with a side of yogurt and fresh berries. Top with a sprinkle of cinnamon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 276 | ||
Calories from Fat: 173 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 67.3mg | 2 % | |
Potassium 518.5mg | 14 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 19.4g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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