These delicious flourless pancakes work great as a treat or even as a meal replacement. Topped with caramelized apples, freshly made blueberry jam and dark chocolate, she loved them from the first bite.
As a child, I used to love pancakes and I remember how my mother used to make them for me often. I later understood that traditional pancakes are not healthy and, in fact, they’re one of the worst kinds of desserts one can eat.
Traditional pancakes aren’t healthy
Here are a few reasons why traditional pancakes are a danger to your health:
- These pancakes are prepared using refined white flour which comes with few nutrients and lots of sugars.
- A lot of refined sugar is added to the batter.
- Traditional pancakes are always cooked in refined seed oils.
- Plus they are served with some kind of jam or marmalade, which almost always comes with too much added sugar.
- They’re simply devoured of real nutrients – no healthy carbs, no fiber, no healthy fats, no protein, not to mention vitamins and minerals.
This kind of recipe makes for a very dangerous combination that could lead to all sorts of health problems. From bad digestion, mood swings, heart problems, weight gains, etc,. the traditional pancake is simply not healthy. Of course, you won’t notice these problems after eating pancakes once or twice, but things will unfortunately start to change for the worst, if you continue to eat them on a regular basis.
Unfortunately, many people do consume traditional pancakes on a regular basis simply because they’re available everywhere (restaurants, coffee shops, even on the street). I was one of those people and I’m not ashamed to admit it. Fortunately for me, I discovered paleo-friendly pancakes and never looked back.
Paleo pancakes to the rescue
On the other hand, paleo-friendly pancakes are made using real ingredients that come with many different nutrients. We don’t use any kind of refined sugars, traditional flours or refined seed oils. This makes for a dessert that can also pass as a regular meal, because we have healthy fats, quality proteins and healthy fiber. They work great as breakfast, lunch, dinner, party treat of even as a recovery meal after a workout session.
Here are a few more reasons why I appreciate these pancakes so much. They’re:
And no refined seed oils
Fun to make
They’re pretty straightforward to make and can be easily dressed with your favorite toppings. In this example I used caramelized apple slices and fresh blueberries jam, both of which were prepared in the same pan that I used for my pancakes and it took me just under 5 minutes to finish. For an exquisite taste, I’ve included a few squared of my favorite dark chocolate and voila!
If you try this recipe, I’d love to hear from you. Share a comment below, or upload a photo on Instagram and tag it #refreshmyhealth. I’d love to see what you came up with. Thanks for reading and enjoy your fluffy pancakes!
Looking for more breakfast options? Here’s a few delicious recipes to switch things up:
Have you made paleo-friendly pancakes before? Would you try this recipe? Share in the comments.
Flourless Pancakes with Caramelized Apples and Low-carb Blueberry Jam
- 4 medium eggs
- 2 bananas (peeled)
- 1 tsp vanilla powder
- 1/2 tsp cinnamon powder
- 2 tsp butter (for cooking the pancakes)
- 1 medium apple
- 1 tsp butter
- 1/2 tsp cinnamon powder
- 1/2 tsp vanilla powder
- 100 g frozen blueberries
- 1 tsp butter
- 40 g dark chocolate (85% cacao)
- Prepare your bananas: peel, slice and, using a big fork mash them into puree.
- In a medium bowl, add eggs, mashed bananas, vanilla and cinnamon. Gently mix all the ingredients using a whisk or a fork.
- Preheat a cast iron skillet and add 1/2 tsp of butter. Note that we’ll be cooking each pancake in about 1/2 tsp of butter.
- Using a medium ladle, add your first pancake batter into the skillet.
- Cook on small heat until lightly brown on one side, then carefully flip using a silicone spatula.
- Continue cooking on the other side until done, making sure not to burn it.
- Once done, remove the pancake from the skillet using a silicone spatula.
- Repeat the entire process until the whole batter is gone, making sure to add 1/2 tsp of butter before each pancake.
- Prepare your apple: remove seeds and slice it into 8-10 slices.
- Grease the skillet with butter, add apple slices, vanilla and cinnamon.
- Cook the apple slices on all sides using medium heat.
- After 2-3 minutes, while the butter has absorbed into the apple slices, remove from heat and decorate your pancakes on top and on the sides.
- Add berries and 1 tsp butter into cast iron skillet.
- Cook on medium until all the water has evaporated and the berries have cooked into a gem.
How to put together
- After you’ve finished cooking all the pancakes, take a separate plate and arrange the pancakes again, this time adding one layer of that freshly made berries jam between each layer of pancakes.
- Add cooked apples on top and on the side.
- As a final touch, chop and grate dark chocolate and add it on top of everything.
- Enjoy fresh or store in the fridge for up to 2 days.