Yes. I had pancakes for dinner last night. While I usually favor dinner for dinner, there is that occasional breakfast-in-the-evening craving. And this was definitely a craving gone well:-)
This is not a recipe from my dear paleo book. I made the pancake recipe from it once and wasn’t terribly impressed. These I can call my own. I looked at lots of existing paleo pancake recipes to get an idea for good ratios and then created using the ingredients that sounded best to me. It made me a little nervous making something for the first time, already planning to blog about it. I was terribly relieved when they turned out as good as they sounded.
I love when it is a toss up between the batter and the final product for who tastes better. I honestly can’t say who won this time and I am really okay with that. My taste buds are happy both ways, especially since I have always had a little weakness for batter:-)
I used almond flour in this recipe, because it is my favorite paleo flour. However, for those who feel differently there are several other options: coconut flour, plantain flour, sweet potato powder, sunflower seed flour, hazelnut flour, chestnut flour, and pumpkin seed flour. These are just some of the options available. They all vary slightly in how they are best used and it can take some practice when using new flours. Depending on your budget and/or taste preferences you can decide what is best for your cooking and baking adventures. The hazelnut flour and sweet potato powder sound really intriguing. I might have to try them sometime.
Isn’t almond flour just beautiful? It has so much more texture and life than white or wheat flour. It adds a little bit of grit to a recipe, but I really like it.
Cinnamon Nutmeg Banana Paleo Pancakes (makes 8 pancakes)
1 ½ C almond flour *
¼ C almond milk
1 T olive oil
2 T protein powder
1/2 t baking soda
¼ t salt
1 t cinnamon
¼ t nutmeg
1 t vanilla
1-2 T agave
- Beat eggs, mash banana and add almond milk, oil, vanilla and agave. Mix all ingredients together. Add flour, protein powder, baking soda, salt, cinnamon and nutmeg. Mix thoroughly.
- Using a 1/4 measuring cup, scoop batter and pour onto griddle. Cook for a few minutes until the pancakes are ready to be flipped. When the cakes are golden brown on both sides remove from the griddle.
* For those of you who like your pancakes a little thinner don’t use all the almond flour. Add the flour in slowly until the batter is the desired consistency.
You may top these however you would like. My favorite is always fruit, a dash of cinnamon or nutmeg and a little agave. It is a light topping and really lets the pancakes speak for themselves.
And they speak really well:-)