My favorite mornings are spent in the kitchen creating a meal my family will enjoy around the table and sustain our apetites for all our adventures to come.
Why I love it...
If you have been to my blog before you probably know I am a sucker for breakfast food. I mean, who doesn’t? Right? I just love taking my time in the morning and preparing a warm meal full of comfort and something hardy to sustain me through noon. These paleo apple cinnamon panakes hit the target!
I have made pancakes so many different ways but I often come back to this one–especially in the colder months. The warmth of the cinnamon with the bite of the pecan, paired with the crisp of the apple awakes a light inside me. My morning is made right, I am ready for the day, and best of all my tummy is nourished and happy.
Often times, I find bananas in a paper produce bag at a discount price at my local grocery store. These bananas have started to brown and make excellent pancakes and baked goods. I recommend keeping an eye out at your local grocery store for one of these bundles. I believe using this tip will save you a few!
In this recipe I use a blender or food processor to use the main ingredient (bananas) nice and creamy. However, IF you do not have access to one don’t worry! Simply mash the bananas with a fork. I find it easiest to mash the bananas in one by one and then add in the eggs. Once I get a few eggs in there for some reason the mashing gets a bit easier. Once the mixture is pretty smooth follow the remainder of the recipe card from there. Best of luck!
THANKS FOR STOPPING BY!
If you are on the lookout for more fun breakfast inspired recipes you can check out my Sweet Potato Medallions!
As always, I’d love to hear how you enjoyed my Paleo Apple Cinnamon Pancakes Recipe. So don’t forget to come back and let me know your thoughts! What is your fave breakfast treat?
Paleo Apple Cinnamon Pancakes
Equipment
- 1 blender or food processor
Ingredients
- 6 bananas unpeeled
- 7 eggs
- 2/3 cup arrowroot powder
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 whole apple diced
- 3 tbsp coconut oil *for skillet
- 1/2 cup pecans for topping
- maple syrup for topping
Instructions
- Place peeled bananas in the blender or food processor and pulse.
- Add eggs, arrowroot, coconut flour, baking soda, cinnamon, and salt to the blender and blend until smooth.
- Dice apples and set aside.
- Remove blade from blender or food processor. Add in 1/2 the apples. Stir.
- On a pre-heated medium heat skillet add 1/2 tbsp of coconut oil.
- Using a dry 1/4 measuring cup, scoop the batter into circles onto the skillet.
- After the bottoms of the pancakes begin to brown (you may notice a bubble or sides begin to form) flip the pancakes.
- Continue process until all the batter is cooked.
- Top cooked pancakes with remaining diced apple and pecans, followed by pure maple syrup .
