You may have noticed I don’t post a whole lot of breakfast recipes. Truth is, I’m not a huge breakfast person. Ok, that’s not entirely true, I’m not a morning person (gasp! I know that’s shocking)! However, some of us in my family have a monthly pancake breakfast in honor of a family friend who passed away very young while serving our country. We have been doing the breakfast each month for about 7 years now and never repeat a flavor. While this is one of my favorite days each month, since going paleo this year, it’s been difficult to resist these amazing pancakes (although I have definitely resisted). Last month, I decided to make some paleo pancakes and bring them with me. After about 4 failed attempts, cursing and throwing batter away, they came out awesome, I hope you enjoy them!
Ingredients
Pancakes:
- 1 medium banana
- 1 medium apple of choice (I prefer Gala)
- 1/2 cup almond butter
- 2 eggs
- 1/4 cup cinnamon
- Coconut oil
Apple Cider Syrup:
Equal parts fresh maple syrup and apple cider
Instructions:
- Heat skillet to medium heat and melt coconut oil
- In a blender or food processor, combine all ingredients for pancakes to make a batter
- Place about a tablespoon of batter in the skillet for each pancake
- Let cook for about 5 minutes then carefully flip and allow to cook for another 5 minutes until both sides are golden brown
- In a saucepan combine maple syrup and apple cider
- Cook on a low heat until warm stirring frequently
- ENJOY!