Cinnamon Spiced Paleo Pancakes with Mandarin Orange Compote & Pistachios
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • Pancakes:
  • 3 eggs
  • 2 tablespoons cashew butter
  • ⅓ cup coconut or almond milk
  • 2 tablespoons pure maple syrup
  • ½ tsp vanilla extract
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ⅛ tsp baking soda
  • ½ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • 18 tsp ground ginger
  • Pinch of salt
  • Mandarin Compote:
  • 1 tsp coconut oil or organic butter
  • 2 Mandarin oranges, peeled and segmented
  • 1 tablespoon pure maple syrup
  • ½ tsp cinnamon
  • Garnish:
  • 2 tablespoons crushed pistachios
Instructions
  1. In a bowl add the eggs, cashew butter, milk, maple syrup, vanilla and mix until smooth.
  2. Add in the coconut flour, tapioca flour, baking soda, spices, and salt and stir until a smooth batter is achieved.
  3. Heat a griddle or large pan over medium heat and grease with coconut oil, olive oil, or organic butter.
  4. Pour 2-3 tablespoons of batter into a round and cook for 2 minutes (or until slightly bubbling) each side and then flip and cook another 1-2 minutes.
  5. Once pancakes are done add the oranges to a hot pan with coconut oil or butter and saute, squishing with a spatula to get the juices into the pan as well.
  6. Add in the cinnamon and maple syrup and sauté on medium heat for 5-10 minutes until bubbling and syrupy.
  7. Stack the pancakes between two plates, divide the mandarin compote between each stack and top with crushed pistachios and pure maple syrup as desired!
Nutritional Information
Serving size: ½ recipe Calories: 394 kcal Fat: 22g Carbohydrates: 34g Sugar: 18g Fiber: 9g Protein: 15g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/cinnamon-spiced-paleo-pancakes-with-mandarin-orange-compote-pistachios/