This is a sponsored conversation written by me on behalf of the Purely Elizabeth. The opinions and text are mine.
These easy-to-make paleo pancakes are made with clean and simple ingredients and are naturally sweetened with just banana!
There is nothing that excites me more than a delicious stack of pancakes for breakfast! About 10 years ago you would have found me with a stack of white flour pancakes loaded with refined sugar, but since I changed my lifestyle to nourishing my body with clean and wholesome ingredients I’ve ditched the white flour and refined sugar in my pancakes for a much cleaner version. I’ve created quite a few healthy pancake recipes over the past few years: gluten-free pancakes, pumpkin pancakes, spinach pancakes, vegan pancakes… and now I’m so excited to share these paleo / grain-free pancakes with you!
These pancakes are made with clean and simple whole food ingredients and are only sweetened with banana. When I view a recipe it really turns me off when I see a list of SO many ingredients. I want everything I make to be quick and simple and that’s why I created this pancake recipe with just a few ingredients.
These pancakes are so light and fluffy thanks to the almond flour. The ONLY other ingredients in the pancakes are eggs (I always opt for pasture-raised), banana, vanilla extract, cinnamon and baking powder.
While the pancakes are cooking, I make the caramelized bananas on the same frying pan and I find that the bananas are sweet enough on their own, so I simply fry them in coconut oil and cinnamon – no sugar needed!
Once the pancakes are cooked, I stack them on a plate (loveeee a giant stack to share with my husband) and add some coconut yogurt on top as well as the caramelized banana and some Purely Elizabeth Grain-Free Vanilla Almond Butter MCT Granola for an amazing grain-free crunch!
The pancakes on their own are incredible, but the toppings really make this breakfast extra good! The creamy coconut yogurt pairs so nicely with the caramelized banana and the Purely Elizabeth Vanilla Almond Butter MCT Granola adds an amazing crunch! I love that the granola is grain-free and made with super clean organic ingredients! I’m also about low-sugar products and love that this granola isn’t overly sweet and is just lightly sweetened with coconut sugar which is my favorite sweetener! I am obsessed with the fact that MCT oil is added into this granola because I’m always trying to add some healthy fat into every meal. I find when I add a healthy fat like MCT oil to a meal it helps keep me feeling full and satisfied for a longer period of time. This granola is also gluten-free, vegan and non-GMO.
If you’ve been following me on Instagram for the last few years, then you probably already know about my obsession with Purely Elizabeth products! All of the products are made with clean ingredients and the ones that are sweetened are always sweetened with a natural sweetener – there’s never any refined sugar in these products which I love. The Grain-Free Vanilla Almond Butter MCT Granola is definitely one of my favorite products to date. If you’re looking to switch to a cleaner granola in the new year then you’re going to love this! I found this delicious granola in the cereal/breakfast aisle at Publix.
Let me know if you make this pancake recipe – it truly is a great breakfast to kick off the new year in a healthy way!Print
Paleo Pancakes with Coconut Yogurt, Caramelized Banana & Vanilla Granola
For the paleo pancakes:
- 2 eggs
- 1 banana (mashed)
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 banana
- Pinch of cinnamon
- Coconut yogurt: store-bought
- 1/4 cup Purely Elizabeth Grain-Free Vanilla Almond Butter MCT Granola
- 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.
- While the pancakes are cooking make the caramelized banana by slicing one banana in half lengthwise and placing on the griddle or frying pan next to the pancake if there’s room (otherwise make it after you finish cooking the pancakes). After cooking on one side for about 3 minutes, flip the banana and sprinkle with cinnamon. Cook it on the other side for another 2 – 3 minutes.
- Stack the cooked pancakes onto a plate, top with coconut yogurt, caramelized banana and about 1/4 cup of the Purely Elizabeth Vanilla Almond Butter MCT Granola. Enjoy!