Tonight, I tested out a paleo recipe using almond flour to see if I liked these, or the coconut flour recipe better.
The almond flour pancakes were thinner and took longer to cook, but had more of a pancake feel. I really enjoyed both kinds, which isn’t surprising since they were both topped with almond butter. 😉
1 ripe banana
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan
Place pan over low heat.
Add extra coconut oil to pan to grease it.
In a small bowl, mash your banana well.
Add egg and melted tablespoon of coconut oil and mix.
Add almond meal & cinnamon and mix well.
Drop batter by 2 tablespoons.
Be careful because batter runs, so put pancakes far away from each other.
Place a large plate or cover over the pan to let the pancakes steam and cook for about 3 minutes on low heat.
Flip, cover again, and cook for another 1-2 minutes.
Top with almond butter while warm if desired 🙂