Print Recipe

Cinnamon and Coconut Paleo Pancakes

I know Paleo pancakes are totally candy cigarettes but once in a while, I feel like making a stack for weekend brunch! Plus, they're delicious!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Gluten-free, Paleo, Primal
Servings: 12 pancakes
Author: Michelle Tam

Ingredients

  • 2 large eggs
  • 3 tablespoons full fat coconut milk
  • ½ mashed ripe banana about 2 tablespoons
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 1½  tablespoons of Bob’s Red Mill organic coconut flour
  • ½  teaspoon cinnamon
  • ¼ teaspoon baking soda
  • 1 small pinch of salt
  • ghee or coconut oil for frying

Instructions

  • Whisk the eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract in a large bowl until well combined.
  • Then, in a separate bowl, mix together the coconut flour, cinnamon, baking soda, and salt.
  • Whisk together the dry and wet ingredients just before cooking.
  • Heat a tablespoon of ghee over medium heat in a small cast iron skillet and add a tablespoon of batter to the pan.
  • As soon as bubbles formed on the surface (about 1½ minutes), flip the flapjack over and let it cook for another 30 seconds or so on the other side.
  • Repeat until done with the batter and enjoy!

Notes

Totally not Whole30 approved!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!