Photo by margouillat photo/

As trendy as it’s become, there’s no question that the Paleo Diet has nutritionally attractive qualities. It’s high in heart-healthy fats and protein, and if you have Celiac disease or a gluten sensitivity, it’s a 100 percent wheat-free approach to eating.

But don’t count out comfort foods just yet. These days, there are so many flour alternatives and healthy sweeteners available, you can make Paleo versions of the foods you used to love that taste amazing, if not better. These pancakes are the perfect example.

Paleo Pancakes

Total time: 15 minutes  •  Makes 4 servings
2 omega-3-enriched or free-range eggs
½ ripe banana, mashed
3 tbsp almond milk
1 tbsp honey
½ tsp apple cider vinegar
½ tsp vanilla extract
1½ tbsp coconut flour
½ tsp cinnamon
¼ tsp baking soda
¼ tsp sea salt
1-2 tbsp coconut oil
1. In a bowl, whisk together eggs, banana, almond milk, honey, apple cider vinegar, and vanilla extract.
2. In a separate bowl mix together coconut flour, cinnamon, baking soda, and salt.
3. Add the dry ingredients to the wet mixture and whisk thoroughly.
4. Heat the coconut oil over medium heat in a skillet, and pour ¼ cup of batter to make each pancake.
5. When batter starts to bubble (2-3 minutes), flip the pancake and cook for an additional 1-2 minutes.
Repeat with the rest of the batter.
Nutrients per serving (two small pancakes):
Calories: 90, Fat: 5g, Carbohydrates: 8g
Fiber: 2g, Protein: 3g
Recipe by Gillian Mandich, BHSc., MSc, PhD(c)
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