Paleo Peach Pancakes
If you have around 15 minutes to spend in the kitchen, Paleo Peach Pancakes might be an outstanding gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 198 calories, 4g of protein, and 8g of fat each. For $1.09 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have tapioca flour, baking powder, peach, and a few other ingredients on hand, you can make it. 2122 people have tried and liked this recipe. It works well as an affordable morn meal. It is brought to you by A Healthy Life for Me. Overall, this recipe earns a rather bad spoonacular score of 31%. Similar recipes are Gluten Free Peach Pancakes with Peach Topping, Peach Pancakes with Peach Maple Syrup for #SundaySupper, and Paleo Pumpkin Pancakes #Paleo #GlutenFree.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup Almond Flour
1 teaspoon baking powder
1/4 cup fresh blueberries
1 tablespoon coconut oil or ghee, divided
2 eggs
maple syrup
1/4 cup fresh peach puree, 1 large peach pitted and pureed in blender
1 peach, pitted and sliced thin
1/8 teaspoon sea salt
1/2 cup Tapioca Flour
1/2 teaspoon pure vanilla extract
Equipment:
bowl
frying pan
Cooking instruction summary:
In a bowl combine almond flour, tapioca flour, baking powder, and sea saltAdd in eggs, peach puree, and vanilla stir until evenly blended together.Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}Pour in batter in batches 1/4 cup.Let cook for 2-3 minutes on each side or until golden brownContinue with remaining batterTransfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup
Step by step:
1. In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
2. Add in eggs, peach puree, and vanilla stir until evenly blended together.
3. Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
4. Pour in batter in batches 1/4 cup.
5. Let cook for 2-3 minutes on each side or until golden brown
6. Continue with remaining batter
7. Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup
Nutrition Information:
covered percent of daily need
