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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 Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
gluten-free, keto, low carb, paleo, Primal, Vegetarian
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
US Customary
-
Metric
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!
Nutrition
Calories:
27
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
2
g
|
Fiber:
1
g