Heart-Shaped Paleo Pancakes for Valentine’s Day Morning

Light and fluffy, quick and easy, heart-shaped paleo pancakes that are perfect for a healthy Valentine’s Day breakfast!

These heart-shaped paleo pancakes are so perfect for a festive Valentine’s Day breakfast. They’re light and fully, easy to make, and require just a few simple clean ingredients. I love that these pancakes are naturally sweetened with just banana and are made with almond flour to keep them paleo.

Ingredients needed for these paleo pancakes:

• pasture-raised eggs: I always opt for pasture-raised eggs for the most nutrients and highest quality. Eggs are a great source of protein.
• banana: make sure your banana is spotty and ripe. This is what I use to sweeten the pancakes as well.
• vanilla extract: gives these pancakes delicious flavor.
• almond flour: this is my flour of choice to keep these pancakes paleo, grain-free and gluten-free; plus it adds healthy fat.
• cinnamon: love the flavor cinnamon gives pancakes.
• baking powder: to give the pancakes a perfect texture.

More Pancake Recipes to Make:

• Mini sweet potato blueberry pancakes (gluten-free)
• The best gluten-free chocolate pancakes
• 3 ingredient paleo banana pancakes
• Paleo pumpkin pancakes

Heart-Shaped Paleo Pancakes

Light and fully, quick and easy, heart-shaped paleo pancakes that are perfect for Valentine’s Day morning!

• Author: Leah Goldglantz
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 pasture-raised eggs
• 1 ripe banana (mashed)
• 1 tsp vanilla extract
• 1 cup almond flour
• 1 tsp cinnamon
• 1 tsp baking powder

Instructions

1. Preheat a pancake griddle or frying pan over medium heat with coconut oil.
2. Mix the eggs, banana and vanilla extract in a medium bowl.
3. Next add in the remaining ingredients (almond flour, cinnamon and baking powder). Mix until combined, but be sure not to over-mix.
4. Lower the heat a bit and then using a 1/4 cup measuring cup add the batter onto the griddle or pan. Cover with a lid and cook for about 3 minutes, then flip and cook on the other side for 2 – 3 minutes without the lid. Repeat until you’ve used all the batter.
5. Place the cooked pancakes on a cutting board and using a heart-shaped cookie mold, cut out hearts from each pancake (each pancake should make one heart).
6. Place the heart pancakes on a plate and add desired toppings. I enjoyed these with peanut butter, banana and coconut flakes.

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