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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Diet: Gluten Free
- 2 pasture-raised eggs
- 1 ripe banana (mashed)
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tsp cinnamon
- 1 tsp baking powder
- Preheat a pancake griddle or frying pan over medium heat with coconut oil.
- Mix the eggs, banana and vanilla extract in a medium bowl.
- Next add in the remaining ingredients (almond flour, cinnamon and baking powder). Mix until combined, but be sure not to over-mix.
- 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.
- 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).
- Place the heart pancakes on a plate and add desired toppings. I enjoyed these with peanut butter, banana and coconut flakes.