Best Paleo Pancakes (Flourless!)
User Reviews
4.9
Best Paleo Pancakes (Flourless!)
Description
Made from almond butter, applesauce (or mashed banana), eggs, and a hint of vanilla and baking soda for lift, these pancakes have a smooth batter that cooks into golden discs rich with nutty flavor. The combination avoids flour, relying on the almond butter's fat and protein and the natural sweetness and moisture from applesauce to create structure and taste.
They can be pan-fried over medium-low heat to achieve a lightly browned exterior and soft interior, flipping once bubbles appear on the surface. Alternatively, baking on a parchment-lined sheet yields a fluffier texture and even cooking. The flavor is mildly sweet with a hint of vanilla, suitable for topping with syrup, fruit, or nut butter.
Nutrition information is an estimate per pancake. The recipe is straightforward and versatile enough for varied toppings or serving ideas.
Ingredients
- 1/2 cup almond butter (125 grams)
- 1/2 cup applesauce 122 grams, unsweetened or mashed banana
- 2 large egg 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.
Notes
- Nutritional information is approximate and based on six pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 114mg | 5% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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