G-F PALEO PANCAKES

By grinder

Ingredients

• Pancakes:
• 3/4 cup almond meal flour
• 1/4 cup coconut flour
• 1 tablespoon flaxseed meal
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup coconut milk {not cream of coconut}
• 1/4 cup coconut oil, melted
• 2 tablespoons real maple syrup
• 2 teaspoons gluten-free vanilla
• 1 ripe banana, mashed
• Toppings:
• Diced bananas
• Chopped pecans, toasted
• Real maple syrup

Details

Adapted from livebetteramerica.com

Preparation

Step 1

Heat oven to 200°F.
In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.

Heat griddle to 350°F or nonstick pan over med-heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3” with back of spoon. Cook 1-2 minutes or until pancakes are browned. Turn pancakes over, and cook 1-2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes. Serve pancakes with Toppings.

*Make the Most of This Recipe With Tips From The Live Better America
Kitchens
Pancakes can be stored with pieces of waxed paper between the cakes in an airtight container, and then frozen. To reheat, place in 200°F oven about 5 minutes or until heated through or microwave uncovered on High 30-40 seconds, turning halfway through. For uniformly shaped pancakes, use a small portion scoop.

4 Pancakes=Calories 320/Calories from Fat 210/Total Fat 23g/Sat Fat 13g Trans Fat 0g/Cholesterol 95mg/Sodium 290mg/Total Carbohydrate 19g/Dietary Fiber 3g/Sugars 8g/Protein 7g