These are a simple to put together, quick to cook morning staple that provides variety, protein and fuel for your morning routine.
½ c mashed fruit*
½ c gluten-free almond meal flour
*Fruit –cooked pumpkin, cooked butternut squash, thick apple sauce. (If the apple sauce is thin – reduce to ¼ c and only use 1 egg) or a very ripe banana (1 banana mashed equals half a cup).
Beat eggs with a fork in mixing bowl. Add fruit and mix well until you have a thick smooth liquid. Add almond meal flour and mix until just blended.
Cook on stovetop in a pan well coated with coconut oil, butter or ghee. Spoon out batter to form no larger than 4-inch diameter pancakes. Cook on low (this low setting is important) for 10-15 minutes.
Set the timer so these do not get too brown and do not disturb them. Flip over and cook 5-10 more minutes, or until golden brown. The flip side will cook faster, so watch to be sure they don’t burn.
Serve with more butter or coconut oil, maple syrup or honey, nuts, berries or nothing at all.
Makes five 4-inch pancakes.
½ – 1 t Spices – cinnamon or pumpkin pie spice.
¼ c Nuts – raw, organic, soaked and dehydrated is best
¼ c Shredded coconut or coconut flakes
¼ c Fruit – fresh or frozen. If using frozen berries (especially blueberries), let them thaw slightly, pat dry with a paper towel and add at the very end right before cooking. Or you can sprinkle them on the pancakes once they are on the stove. Otherwise you will end up with purple pancakes.
Chocolate chips – SoDelicious makes a soy, dairy, nut free mini-chip that is high in cacao and low in sugar.
– See more at: http://www.likeanormalperson.com/mix-match-3-ingredient-paleo-pancakes/1054/#sthash.NUtW7tBr.dpuf