Description
I have for you Paleo Gingerbread “Blender” Pancakes made with Homemade Cranberry Sauce. These are gluten free, paleo and dairy free.
Ingredients
Scale
- 5 large eggs
- 1 cup almond milk
- 1 ripe banana
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/4 tsp coconut oil for pan
Instructions
- Add all ingredients to the blender except the coconut oil. Blend until smooth, about 30 seconds.
- Heat a medium skillet to low heat and add coconut oil.
- Pour batter into skillet, 1/4 cup at a time. Cover skillet with a glass lid and heat until you see bubbles on the top. Gently flip over and heat until pancake is cooked through.
- Repeat with remaining batter.
Notes
Nutritional data below includes 2 tablespoons of cranberry sauce per serving.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast