PALEO PANCAKES
We don't eat pancakes very often in my house, but they are a nice treat to have every now and then. The true test of any paleo dish for me is if I can get my oldest daughter to eat it without her knowing that it has been "paleofied". The hardest one so far has been pancakes. The first few times I made paleo pancakes from other sites I got "the look" from her...she was on to me. This morning, however, she happily scarfed these down and I knew we had a winner.
They are sweet enough on their own so that you don't need to add any syrups or additional honey. I find that most paleo pancakes do best when they are smaller in size, so I recommend making these smaller as well. I like to make some scrambled eggs to go along with the pancakes, that way the healthy and the not-so-healthy items negate each other and I come out even in the end. fMakes sense in my head anyway.
As a side note - make sure you are using a finely ground blanched almond flour for all of your paleo recipes. Anything else will usually result in a crumbly mess. And don't confuse almond flour with almond meal, they are not the same and almond meal will not work as a replacement!
They are sweet enough on their own so that you don't need to add any syrups or additional honey. I find that most paleo pancakes do best when they are smaller in size, so I recommend making these smaller as well. I like to make some scrambled eggs to go along with the pancakes, that way the healthy and the not-so-healthy items negate each other and I come out even in the end. fMakes sense in my head anyway.
As a side note - make sure you are using a finely ground blanched almond flour for all of your paleo recipes. Anything else will usually result in a crumbly mess. And don't confuse almond flour with almond meal, they are not the same and almond meal will not work as a replacement!
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Paleo PancakesPrep time: 10 mins Cook time: 15 mins Servings: 4
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Ingredients:
- 2 Tbsp. ghee or coconut oil, separated
WET INGREDIENTS
- 2 large eggs
- 1/4 cup raw honey
- 2 tsp. vanilla extract
- 3/4 cup almond milk or water
DRY INGREDIENTS
- 1 cup blanched almond flour (only use Honeyville brand)
- 1/4 cup coconut flour
- 1/2 tsp. sea salt
Equipment:
- Fork or whisk
- Measuring cups
- Measuring spoons
- Food processor
- Medium sized bowl
- Large Skillet
- Spatula
Directions:
1. Combine the dry ingredients in a medium sized bowl and mix well with a fork or whisk
2. Add all wet ingredients to a food processor or blender and blend until well combined, about 30 seconds. Add in the dry ingredients and blend until the mixture is smooth.
3. Warm a large skillet over medium heat. Add 1 Tbsp. of the ghee or coconut oil and coat the pan.
4. Pour about 1/4 cup (or less) of batter onto the skillet to make each pancake. The top of the pancakes will start to bubble slightly when it is time to flip them, usually after 2-3 minutes. Allow the other side to cook for an additional 2-3 minutes before removing from pan and placing on a plate. Coat the pan with the other 1 Tbsp. of ghee or coconut oil and cook the rest of the pancakes. Serve and enjoy!
- 2 Tbsp. ghee or coconut oil, separated
WET INGREDIENTS
- 2 large eggs
- 1/4 cup raw honey
- 2 tsp. vanilla extract
- 3/4 cup almond milk or water
DRY INGREDIENTS
- 1 cup blanched almond flour (only use Honeyville brand)
- 1/4 cup coconut flour
- 1/2 tsp. sea salt
Equipment:
- Fork or whisk
- Measuring cups
- Measuring spoons
- Food processor
- Medium sized bowl
- Large Skillet
- Spatula
Directions:
1. Combine the dry ingredients in a medium sized bowl and mix well with a fork or whisk
2. Add all wet ingredients to a food processor or blender and blend until well combined, about 30 seconds. Add in the dry ingredients and blend until the mixture is smooth.
3. Warm a large skillet over medium heat. Add 1 Tbsp. of the ghee or coconut oil and coat the pan.
4. Pour about 1/4 cup (or less) of batter onto the skillet to make each pancake. The top of the pancakes will start to bubble slightly when it is time to flip them, usually after 2-3 minutes. Allow the other side to cook for an additional 2-3 minutes before removing from pan and placing on a plate. Coat the pan with the other 1 Tbsp. of ghee or coconut oil and cook the rest of the pancakes. Serve and enjoy!
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