Yes, that looks amazing!
No, I didn’t make it.
But, that’s not all. Stay tuned to the Hybrid Blog because Taylor will be contributing a recipe on the third Monday of every month.
We partnered up with Taylor because her food philosophy syncs up with our approach to fitness. We’re all about making exercise work for you, according to your goals and lifestyle. Similarly, Taylor isn’t preachy paleo, she’s out to show you how to make real food taste really good. Then, you’re free to fit it into your life and your diet when it works for you.
“The recipes I’m sharing are paleo. But, let’s be real, that doesn’t mean I eat a 100% perfect paleo diet 100% of the time. I’m human…I’m not here to tell anyone how they should be eating. I’m just here to share some of my kitchen experiments and inspire someone to try them for themselves.” – Taylor Riggs
So, without further ado, prepare to salivate over some seriously enticing Banana Nut Paleo Pancakes. Take it away Taylor…
It’s true; a paleo diet can get boring really quickly. Sure, eggs and veggies for breakfast are great, but sometimes you just need something different – like pancakes.
Besides, cavemen totally ate pancakes! Okay, they didn’t. But, I bet they would’ve liked to.
Caveman or not, you don’t need white flour or refined sugar in your pancakes. And I’m here to tell you that it can be done! Yes, you can have your flapjacks and eat them too; paleo style.
These pancakes are great because they are quick and easy while still providing a great punch of nutrients. They’ve got a good combination of carbohydrates, protein, and healthy fats. That means that they’ll keep you full and satisfied unlike typical pancakes that send your blood sugar skyrocketing, only to have it crash an hour later. Top them off with a little almond butter and a drizzle of pure maple syrup, and these babies will make you forget all about Bisquick.
Banana Nut Paleo Pancakes
2 ripe bananas, mashed
1/3 cup almond flour
1 tbsp cinnamon
1 tsp vanilla
½ tbsp baking powder
½ tbsp. baking soda
Salt to taste
¼ cup walnuts, chopped
Whisk together bananas and eggs in a large bowl.
Add almond flour, cinnamon, vanilla, baking powder, baking soda, and salt and mix well.
Stir in walnuts.
Pour about 1/6 of the batter onto a skillet greased with coconut oil or grass-fed butter over medium heat.
Allow to cook until bubbles start to form on the top of the pancake, then flip to cook other side.
Top with additional banana slices, walnuts, nut butter, maple syrup, etc.