Paleo Pancakes with Raspberry Compote

Ingredients:

Pancakes:

  • ½ cup almond flour 
  • ½ cup cassava flour 
  • 1 teaspoon baking powder 
  • pinch of salt
  • ½ cup unsweetened almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 overripe banana
  • 3 tablespoons ghee, butter or coconut oil
  • cacao nibs for topping, optional

Compote:

  • 1 heaping cup frozen raspberries
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract

Directions:

  1. Prepare pancake batter by combining all dry ingredients in a large mixing bowl with a whisk. 
  2. In a blender, combine wet ingredients aside from the ghee, butter or coconut oil until fully combined. 
  3. Add wet ingredients into dry and mix well. 
  4. Allow mixture to sit while you prepare the compote. 
  5. Prepare the compote by placing all compote ingredients into a sauce pan. 
  6. Cook on medium, stirring frequently until the mixture begins to reduce. 
  7. Once bubbling, turn down to low and continue to stir occasionally while you cook the pancakes. 
  8. Using a cast iron pan or similar, heat pan on medium high heat and then add 1 tablespoon cooking fat. 
  9. Once fat is hot, turn flame down to medium and scoop a few tablespoons of pancake batter onto the pan forming 4 or so pancakes. 
  10. Once the batter begins to bubble on top, after about 2-3 minutes, flip the pancake and cook on the other side. 
  11. Remove pancakes from the pan, top with compote and cacao nibs (optional) and serve! 

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- Kelly Austin, TX

"Love at First Bite!"

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I have been eating Paleonola for breakfast regularly for years, since I started on the Paleo diet. All the flavors are delicious, and the new Cinnamon Blueberry is a welcome change of pace, although I do add fresh blueberries, as I do with all my Paleonola breakfasts.

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"Quality Ingredients"

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"The new cinnamon blueberry flavor"

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