Ingredients
- 3 eggs
- 1 1/2 cups (6oz/172g) almond flour
- 1 medium ripe banana
- 1 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract, optional
Video Transcription:
Banana, eggs, almond flour, baking powder. That’s it. You know that it’s gonna be a great day when it starts off with a big stack of pancakes. I’m Liv, I’m Bigger Bolder Baking’s Alternative Baker and this is LivBaking. Today I’m gonna show you how to make 4 ingredient paleo pancakes.
The quintessential fluffy, cakey, sort of sweet, comforting, homemade breakfast. The first ingredient in our 4-ingredient pancakes are bananas. These are some spotty bananas that I had hanging on my counter. Sometimes I throw these in the freezer and then defrost them and put them in smoothies, but today we are going to be putting them in our pancakes. Just one banana, that’s all you need, which like, who doesn’t have one banana hanging around?
Okay, banana, going in. Next up is eggs. If you don’t wanna use eggs or you’re allergic to them, you can totally use a flax egg, and that would make these pancakes not just paleo, but vegan as well. So we’re gonna do 3 eggs right into our blender, cool. Number 3.
Almond flour is in ? of my recipes, almond flour is actually just ground almonds that have been blitzed into a fine powder, so I’m just gonna go in with my almond flour.
On with our top, alright. Blend. If you’d like, you can go in with your spatula, if you have any bits of banana or the baking powder that have kind of gotten away from you, you wanna make sure everything is nice and evenly combined, so I’m just gonna give this one more blitz here.
Last but not least, we’re gonna go in with some baking powder, so, pretty self-explanatory. This is going to make the pancakes rise up, they’re gonna be nice and fluffy.
Perfect. The batter is exactly how we want it to look, everything is nice and evenly combined, so let’s go make some pancakes. We’re going to get our pan nice and screaming hot.
Alright, this is a big nonstick pan, I like to work with a big pan so that my pancakes can spread out and get nice and fluffy. We’ve got it over a medium high heat here so we’re just gonna let it heat up, and I’m gonna go in with a little bit of coconut oil. I really like coconut oil but you can totally use butter or ghee, whatever you like. So while our pan is getting nice and hot, I just wanted to show you guys, I’m gonna be using a 1/4 cup measure, and I’m gonna fill this up with my batter, and just get this straight into the middle of the pan.
I’m just gonna start filling up my little cup measure.
Alright our pan is super hot, so we’re gonna go in with our first pancake, let’s do it! If your want you can take your spatula and just spread him out to be nice and perfectly round. Alright! So we’re just gonna give this some time, should be about two minutes on the first side. Okay!
Ooh! Ooh! As Gemma would say, no “neakin,” but I ‘neaked, I peeked at the bottom, and we’re getting nice and brown here so again, we just want to give it like a good 2 minutes on that first side, I know it’s tempting to flip them, but wait and you’ll know because you’ll see the crispy brown around the edges, you’ll start to smell it, and then we can go ahead and flip. Ooh, we’re almost done. You can tell when they’re cooked through because they’ll be nice and firm on the center.
Let’s see if the other side is crispy. Oh! So, got one down, I’m just gonna repeat the process with the rest of the batter. Alright, moving on. Number two.
Ohh! The sizzle is on point. I personally love a hot breakfast and I think a lot of us when we think of eating healthy in the morning we always go to things that are cold, so this is a really nice way to warm up and fill up. Okay. Two down.
Ohh yeah. So I’m just gonna wait for this g up to be done and then I’m gonna show you how I serve them up. Alright, that does it for our pancakes, look at how great they came out, look at this big stack.
They smell amazing, and now it is time for my favorite part, toppings. These already look awesome, they’re super nice and fluffy, they’re browned on both sides, and we’ve got a nice, tall stack.
So I’m gonna go ahead and stack my pancakes up onto my plate. Look at that. Who would not be excited to have these for breakfast? So what you might not know about how we work at Bigger Bolder Baking, is we take lots of time and care in styling and perfecting our finished dishes, so what that means in the case of pancakes, and what you might wanna do, is just go through, and do a little 360, make sure that everything is all nice and lined up. So now we’re gonna go in for toppings.
So, pancake toppings are something that might divide people. I am gonna go ahead and do a little bit of fresh sliced banana, it’s also just gonna look really pretty.
I’m just fanning out my banana. And now, I personally like a nice fresh fruity pop to my pancakes so I’m gonna use some fresh blueberries. Whatever you like.
I think we both know what’s missing, and that is syrup. So this is an awesome sugar free maple syrup alternative, but you can totally use regular maple syrup, you can use a flavored syrup, anything that you like. Ohh yeah! Just making it rain. Perfect.
Now that is a breakfast I can be proud of. Now that our pancakes have been topped off with a generous amount of syrup, we’re gonna complete our styling with a nice cloth, this is kind of feminine, and to me the light color goes really well with something you would have for breakfast. And then I have some gold silverware here which is one of my new favorite things. So that is our finished dish. And I have to say, I’m pretty impressed.
This here is the perfect bite. I’ve got a little bit of pancake, a little bit of banana, a little bit of blueberries, some syrup, let’s try this.
Mm! Yes! This is it.
Ah, these are so good, I cannot believe they’re only made of four ingredients. If I were you I’d get right into the kitchen, and I would give these a try, the recipe is on BiggerBolderBaking.com. Definitely let me know what you guys think..
