It can be challenging to figure out how to make fluffy pancakes when you are no longer eating regular flour, or even gluten free flour. Many of our clients eat grain free diets (or they eat grains a few times a week, but not at every meal) because they feel so much better without the bread, rice and muffins. However, this doesn't mean that they are 100% carb free. There are still plenty of healthy sources of carbohydrates to provide their bodies with proper fuel, including sweet potatoes, parsnips and other starchy vegetables, fruit, dates, and of course some healthy sweet treats once in a while.
This recipe is a great alternative to pancakes made with grains, especially if you are looking for something that is high is protein to keep you feeling sustained for longer than a breakfast low in protein and high in carbs.
Note, you could always leave out the ricotta if you don't eat dairy. If you are looking to ass extra fat and protein into your diet, using organic buffalo ricotta could be an option for a special treat occasionally.
This recipe is paleo and gluten free friendly.
Almond Flour Pancake Bites w/ Buffalo Ricotta
1 banana, mashed well
1 Tbsp coconut oil, melted
1/2 cup almond flour
organic buffalo ricotta
1. Mix together all of the ingredients until blended and smooth. It's easy to use a food processor to combine everything quickly.
2. Heat a good frying pan with a dash of coconut oil.
3. Add a Tbsp size spoonful of batter to the pan to make your first pancake. Let cook for a few minutes until beginning to solidify on the bottom side.
4. Carefully flip the pancake and cook on the other side for a few minutes.
5. Make more pancakes with all of the batter.
6. Serve with the buffalo ricotta and raspberries.