This may be the most random stack of pancakes I have ever ate, but just go with it.
If you ask me, nectarines are one of the most underrated fruits ever. I personally think they are the “forgotten” fruit in the food blogger, recipe world because there are very few recipes with nectarines in them.
When I was younger, my Mom always had them in the house for me when they were in season. I am all about the fruit with a crunch and the juiciest fruit. Think apples, pears, etc. So naturally, nectarines are bound to be one of my favorites.
So today we are making 5-ingredient Paleo Nectarine Pancakes because we owe nectarines a little bit of loving right now. This stack will be one of the most unique pancake recipes you have ever ate but I promise you will love them. The coconut flour mixed with nut milk, coconut oil and eggs is the recipe for a perfect plate of summer pancakes.
I also add creamy peanut butter to mine because what doesn’t peanut butter go with? I may or may not use it instead of maple syrup from time to time..
These pancakes are ready in less than 10 minutes from start to finish and you can even prep a batch in the beginning of the week to enjoy for breakfast before work or school. I love making extras and just keeping them in the fridge for an easy go-to morning breakfast before I head out the door.
Finally if you do make these pancakes, don’t forget to share them with me on social media 🙂
[bctt tweet=”Nectarine Paleo Pancakes made with just 5 ingredients!” username=”rachLmansfield”]
5-ingredient Paleo Nectarine Pancakes
- Yield: 8-10 pancakes 1x
- Category: paleo, grain-free, dairy-free, gluten-free
- Cuisine: breakfast
- 3 tablespoons coconut flour
- 1 tablespoon baking powder
- 3 eggs whisked (have NOT tested flax or chia egg)
- 2 tablespoons coconut oil melted and cooled
- 3 tablespoons unsweetened almond milk (any milk works)
- 1 nectarine chopped
- Whisk together coconut flour, baking powder, eggs, coconut oil and almond milk
- Fold in nectarine and mix together
- Grease medium pan or skillet with coconut oil
- Begin making pancakes by place about 2-3 tablespoons of batter on pan per pancake
- Cook for 2-3 minutes on each side or until the top side starts to bubble
- Flip gently and cook another 2-3 minutes
- Finally, enjoy with maple syrup, nut butter, or your favorite toppings
- *Will stay good in fridge for 5 days or so in airtight container*