Paleo Banana Cinnamon Pancakes

April 1, 2015
Recipe by: Heather Connell

Heather from Multiply Delicious, a certified Holistic Nutritionist and Paleo enthusiast, created this recipe just for Swiss Diamond. “I am a full believer in Swiss Diamond’s amazing cookware!” says Heather. "The grill pan even got my husband in the kitchen cooking, which is something that does not happen very often!” See the full post here


Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4-5 pancakes
Difficulty: Easy

Ingredients

  • 1/2 cup ripe banana, mashed (about 1 banana)
  • 2 eggs
  • 1 tablespoon almond butter
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon canned coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 2 tablespoon coconut flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
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Directions

  1. Heat Swiss Diamond Double-Burner Griddle over medium heat.
  2. In a large bowl add banana, eggs, almond butter, maple syrup, coconut milk, and vanilla and using a hand mixer combine the ingredients until smooth and blended.
  3. Add almond flour, coconut flour, cinnamon, salt and baking soda to the wet ingredients and mix again with hand mixer until everything is incorporated.
  4. Melt a little coconut oil on the heated skillet. Then add about 1/4 cup to about 1/3 cup batter to the skillet to make a pancake size circle.  Allow the pancakes to cook on one side for 3 to 4 minutes.  You do not want to flip the pancakes too soon or they will break apart.  So allow them to cook on one side until golden.  Then carefully, using a Swiss Diamond Turner, flip the pancake over to cook on other side.
  5. Top with topping of choice and enjoy!