Fluffy Paleo Pancakes (gluten, grain, & dairy free)

Fluffy Pancakes (paleo, grain free)

Serves: 8-10 small fluffy pancakes, or 4-5 larger ones

Ingredients:

1/4 cup mashed banana (about 3/4 of a banana) 2 eggs 1/4 cup nut milk 2 TBS your preferred oil (I like using filtered coconut oil; it has a neutral taste since the coconut flavor has been filtered out ) 2 tsp baking powder 1 tsp vanilla extract 2 TBS coconut flour 1/2 cup + 1 TBS almond flour

Optional: 1/4 cup chocolate chips to add to the batter ( I love chopping up Eating Evolved chocolate!)

Directions:

1.) Preheat your pancake griddle. In a medium sized bowl, combine the banana, eggs, and milk. 2.) Then mix in the oil, baking powder, vanilla extract, and coconut flour.

3.) Lastly, mix in the almond flour. Let your batter rest for 5 minutes.(** See note below)

4.) On your hot pancake griddle *** (I cook mine low at 200-225F), pour the batter and let pancakes cook on one side for 3-5 minutes. Then flip and cook for another 2-4 minutes. Enjoy with maple syrup, nut butter, yogurt, fruit, or whatever your heart desires!

** Note: If your batter doesn’t seem to be thick enough or you want it thicker, start by adding 1/2 TBS coconut flour and go from there. I love a thicker batter because it produces a fluffier pancake, but it just won’t make as many pancakes.

*** Note: I always use a pancake griddle and therefore have never used a pan. If you try it on the stovetop, let me know!

Don’t forget to tag me on Instagram so I can see your recreations!

Xoxo, Emily 💜