Delicious and light pancakes available in various flavors, perfect for breakfast and made with gluten-free options. Includes recipes for Lemon Ricotta, Gingerbread, Paleo Pumpkin Banana, and Paleo Coconut Banana pancakes.
1: For Lemon Ricotta Pancakes, combine ricotta cheese, coconut sugar, lemon juice, lemon zest, vanilla extract, egg, almond flour, and brown rice flour.
2: Heat a skillet over medium heat and add vanilla ghee or coconut oil.
3: Form cakes into balls with lightly floured hands and place them into the skillet, press and lower the heat.
4: Cook for about 3-4 minutes on each side uncovered, then cover with a lid and let cook for another 1-2 minutes.
5: For Gingerbread Pancakes, combine eggs, almond flour, oat flour, baking powder, baking soda, almond milk, coconut sugar, molasses, cinnamon, nutmeg, ground ginger, and unsalted butter or avocado oil.
6: Cook at medium-low heat in a pan coated with coconut oil with the lid on for 3 minutes on each side.
7: For Paleo Pumpkin Banana Pancakes, mash 1 banana and add 1 whisked egg, baking powder, almond flour, coconut flour, maple syrup, and pumpkin spice.
8: Mix well and form pancakes into 4-5 inch cakes using your hands and cook in a pan coated with coconut oil over medium-low heat with a lid on for about 4 minutes on each side.
9: For Paleo Coconut Banana Pancakes, mash 1 banana and add 1 whisked egg, baking powder, coconut flour, and cinnamon.
10: Mix and form pancakes into 4-5 inch cakes and cook in a pan coated with coconut oil at low heat with a lid on for 3-4 minutes.
