Best Paleo Pancakes (Flourless!)
Servings: 6 pancakes
Calories: 163kcal
These Paleo Pancakes are light & fluffy, and they're made NO flour or sugar. They are the perfect recipe for a gluten-free weekend brunch, especially when you bake them!
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Ingredients
- 1/2 cup almond butter (125 grams)
- 1/2 cup unsweetened applesauce or mashed banana (122 grams)
- 2 large eggs (100 grams)
- 1/2 teaspoon baking soda (2 grams)
- 1/2 teaspoon vanilla extract (2 grams)
Instructions
- Preheat your oven to 350ºF and line a baking sheet with parchment paper (not wax paper!), if you plan on baking these. In a medium bowl, combine all of the ingredients and use a whisk to mix until a smooth.
- To pan fry the pancakes, grease a skillet and heat it over medium-low heat. When a drop of water sizzles on the pan, it's ready to cook the pancakes. Scoop the batter using a 1/4 cup and pour it in the center of the pan. When bubbles form in the center of the pancake, flip it and cook the other side. The pancakes are done when they are golden on both sides. Repeat with the remaining batter. You may want to lower the heat as you cook these, since the pan wil retain its heat as it cooks each pancake.
- To bake the pancakes, scoop the batter using a 1/4 cup onto the lined baking sheet, to form roughly 6 pancakes. You may need two lined baking sheets, if you'd like to bake these all at once. Bake for 10-12 minutes at 350ºF, until the pancakes are fluffy and golden.
- Serve the pancakes warm, with your favorite toppings.
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Notes
Nutrition information is for 1 of 6 pancakes. This information is automatically calculated, and is just an estimate, not a guarantee.
Nutrition
Calories: 163kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 114mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg