Spiced Paleo Pancakes



  • 1 large egg
  • Heaping tablespoon almond butter
  • 1 ripe banana
  • Splash of pure vanilla extract
  • A bit of cinnamon
  • Coconut oil
  • 100% pure maple syrup

This recipe serves 1-2 and is perfect to make and eat on the spot, or store the unused pancakes in the refrigerator (will keep for 2-3 days) or freezer for later. What I like about these pancakes is that they are simple to make and require only a few, whole food, ingredients. They won’t leave you feeling full and sluggish like a stack of flour filled pancakes will. Instead, they’re gluten free and pack protein and natural carbs (from the banana).

Mash 1 ripe banana in a mixing bowl with a fork for 1-2 minutes.  When the consistency is really smooth, add 1 raw egg. Mix well with a fork (or whisk if you have one handy). Next add 1 heaping tablespoon of almond butter. Mix in a dash of cinnamon and a splash of pure vanilla extract. Using the whisk or a fork, mix well to blend all the ingredients together.


On the stove top, distribute a tablespoon of coconut oil onto the pan. Pour 1/6 of the batter onto the pan/skillet, using a spatula to flip the pancake after about 1 minute. Check the pancake and if all of the ingredients are sticking together and it’s safe to turn, give it a flip. Each pancake will take about 3 minutes to cook.

Move pancakes to a plate and top with some fresh cinnamon and pure maple syrup. Not only is pure maple syrup delicious, it’s healthy too – containing essential minerals like zinc and manganese to support the immune system. Manganese is a trace mineral needed for energy production and antioxidant defenses. Brew a cup of fresh cinnamon coffee, and enjoy!



About chelseaeva

recipe developer, nutrition guru, food policy geek.
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One Response to Spiced Paleo Pancakes

  1. Pingback: Vanilla Extract | pistachiojar

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