Nut-Free Paleo Pancakes

Finally a paleo pancake recipe that is light and fluffy. Not too “nutty”, too “eggy” or too “coconuty”. These nut-free paleo pancakes did seem much lighter than my usual almond flour pancakes and a much easier to flip than any other grain-free pancake recipe I’ve tried before. They are also probably the closest paleo recipe to wheat flour pancakes there is. Preheat a griddle to medium/low heat and lightly coat with some coconut oil. Using a blender or a whisker combine all the ingredients together until smooth.

Start by using only ½ cup of coconut milk and if the mixture is too thick, then slowly add more of it until the batter has a yogurt-like consistency and it is easy to pour. Pour the batter onto the hot griddle forming desired sized circles. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

1. Preheat a griddle to medium/low heat and lightly coat with some coconut oil. 2. Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick then slowly add more of it, until the batter has a yogurt-like consistency and it is easy to pour.

3. Pour the batter onto the hot griddle forming desired sized circles. 4. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done. 5. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping. Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

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Pancakes are breakfast’s best friend. Mango pancakes are the season’s version of simple pancakes. They are also the best resort to preparing healthy snacks. Here is an easy pancake recipe with mango and cinnamon compote that I finished preparing in just half an hour. So, its quick verified! 1. Except for the mango, mix all the pancake ingredients in a bowl.

With a hand beater, beat well so no lumps remain. Keep aside for 15 minutes. 2. Meanwhile, prepare the mango compote. Add the chopped mangoes in a non-stick pan, along with the sugar and cinnamon powder. Stir on low heat. 3. You can add a teaspoon of water to allow the mangoes to soften.

Simmer for about 15 minutes, stirring occasionally. Keep aside to cool. 4. To the pancakes batter, add the chopped mangoes. Give it another whisk. 5. Heat a flat non-stick pan. For pancakes to take the perfect shape, it’s important that your pan reaches the right temperature. 6. Using a ladle, pour the batter in the center of the hot pan.

Allow to cook for 2 minutes. 7. When you spot bubbles appearing as the edges become more firm, it’s time to flip the pancake. Cook till brown on each side. Your mango pancakes are now ready to serve! Dress it up with a dollop of cream and spoon of honey.

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