Deliciously Healthy Paleo Pancakes With Banana And Walnuts Recipes

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.

PALEO PANCAKES RECIPE

Steps:

• Preheat a non-stick pan over medium heat and add 2 Tbsp of coconut oil.
• Combine all ingredients (except berries) in a medium mixing bowl and mix with a mixer until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour. Let the batter sit for a couple of minutes.
• Using a ladle, scoop about 1/4 cup of the batter and pour into the preheated pan. Cook for about 2 minutes on each side until the bottom of the pancake is golden-brown and the edges are firm. Flip gently with a flexible spatula, and continue cooking another 2 minutes. If the bottoms turn dark, lower the heat a little.
• Repeat for remaining pancakes. If necessary, add 1 Tbsp of coconut oil after each batch of pancakes.
• Drizzle some maple syrup and top with berries (raspberries, blueberries and strawberries)

3 INGREDIENT PALEO BANANA PANCAKES

Steps:

• Mash banana. Add coconut flour and egg and stir until a smooth batter forms.
• Cook pancakes on medium heat.
• Serve with toppings if desired.

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.

DELICIOUSLY HEALTHY PALEO PANCAKES WITH BANANA AND WALNUTS

Steps:

• Heat 1 teaspoon coconut oil on a griddle set to 325 degrees F (165 degrees C) or a skillet over medium heat.
• Place bananas in the bowl of a stand mixer. Add eggs, 3 tablespoons coconut oil, vanilla extract, salt, and baking soda; beat until batter is smooth and fluffy.
• Gently ladle batter, about 1/4 cup per pancake, onto the hot griddle; sprinkle with cinnamon and arrange walnuts on each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Repeat with remaining batter, adding more coconut oil between batches.