I’m a huge sucker for pancakes for breakfast. There, I said it. A plate full of fluffy pancakes loaded with copious amounts of butter and syrup? It’s quite possibly my all-time favorite breakfast meal. The only problem is that it’s obviously not very paleo-friendly when you consider the sugar content of maple syrup and all of the processed ingredients and additives found in pancake mixture. So to work around that, here are three different ways to make delicious five ingredient paleo pancakes using whole food ingredients like bananas, sweet potatoes, and butternut squash.
Banana Pancakes, Great for Pre or Post-Workout
In order to make pancakes that are paleo-friendly, there’s no way around the fact that you’re going to have to make them entirely from scratch. So for the first recipe, you’ll be making banana pancakes. You’ll be needing eggs, coconut flour, baking powder, vanilla extract, and obviously, bananas. This recipe is as simple as combining all of the ingredients together to make your pancake batter. I love these pancakes because bananas are incredibly nutritious anyway — they are loaded with potassium, they’re rich sources of dietary fiber and they’re easy to digest. Being able to get those benefits in pancake format is just the icing on the cake.
Sweet Potato Pancakes, A Low Glycemic Index Option
Next up we have sweet potato pancakes. This recipe uses sweet potatoes, almond flour, eggs, cinnamon, and baking powder. While banana pancakes are relatively common, many people are surprised to find out that sweet potatoes are capable of making a suitable pancake mixture as well. These pancakes are a great option for anyone who has diabetes as well, as sweet potatoes are rather low on the glycemic index despite being a starchy carb. (1) They’re also loaded with vitamins, minerals, and they are definitely no slouch in the dietary fiber department either.
Butternut Squash Pancakes, The All-Around Favorite
The third and final recipe makes butternut squash pancakes. Again, there are only five simple ingredients used: butternut squash, almond butter, pumpkin spices, eggs and baking powder. Just like the bananas and sweet potatoes, butternut squash can take on the same consistency as regular pancake mixture when prepared properly. Not only does it have a distinctly delicious flavor, but it also makes pancakes that are high in vitamins A, B6, C, E, and they even contain more potassium than the banana pancakes.
Each of these recipes makes awesome paleo-friendly pancakes that can be enjoyed as part of a healthy low carb breakfast. And instead of topping them with large amounts of butter and maple syrup like I used to do in the past, these days I like to add toppings like raw honey, berries, pecans, and walnuts. Not only do they make for great toppings, but they also add even more nutrition to the pancakes as well.
- 1 ½ large banana, mashed
- 3 eggs
- 3 tbsp coconut flour
- ½ tsp baking powder
- ½ tsp pure vanilla extract
- In a bowl place all the ingredients and mix to combine.
- Grease a pan with small amount of coconut oil and heat over medium heat.
- Pour in 1/8 cup of the mixture for each pancake.
- Cook for about 2-3 minutes.
- Turn carefully, and cook another 2-3 minutes.
- Remove the pancakes from the heat.
- Top with fresh berries and honey and serve.
- 1 medium potato
- ½ cup baked sweet potato
- 2 egg
- ¼ cup almond flour
- 1 tsp cinnamon
- ½ tsp baking powder
- Preheat oven to 350ºF.
- Cut the sweet potato in half lengthwise.
- Place on a baking tray lined with parchment paper and bake for 45-50 minutes or until fork tender.
- Remove from the oven and let it cool completely.
- Scoop out the flesh and mash it.
- Reserve ½ cup of mashed sweet potato and refrigerate the rest for another use.
- In a bowl combine 2 eggs and almond flour.
- Add the reserved mashed sweet potato, cinnamon and baking powder.
- Mix to combine.
- Grease a pan with small amount of coconut oil and heat over medium heat.
- Pour in 1/8 cup of the mixture for each pancake.
- Cook for about 2-3 minutes.
- Turn carefully, and cook another 2-3 minutes.
- Remove the pancakes from the heat.
- Top with walnuts, drizzle with honey and serve.
- I small butternut squash
- ½ cup almond butter
- 1 tsp pumpkin spices
- ½ tsp baking powder
- 2 eggs
- pecan halves,
- honey
- Preheat oven to 350ºF.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place on a baking tray lined with parchment paper and bake for 45-50 minutes or until fork tender.
- Remove from the oven and let it cool completely.
- Scoop out the flesh and mash it.
- Reserve ½ cup of mashed butternut squash and refrigerate the remaining squash for another use.
- In a bowl combine 2 eggs and almond butter.
- Add the reserved butternut squash, pumpkin spices and baking powder.
- Mix to combine.
- Grease a pan with small amount of coconut oil and heat over medium heat.
- Pour in 1/8 cup of the mixture for each pancake.
- Cook for about 2-3 minutes.
- Turn carefully, and cook another 2-3 minutes.
- Remove the pancakes from the heat.
- Top with pecans, drizzle with honey and serve.
#1 – Homemade Flourless Blueberry Banana Pancakes
#2 – Chocolate Hazelnut Paleo Pancakes
#3 – Lemon Poppy Seed Paleo Pancakes
5 Ingredient Paleo Pancake Recipes (3 Ways)
Jess (Paleo Grubs)
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