My family often has gluten free pancakes on the weekend but today we tried this Paleo Pancake recipe shared by Paul on Everyday Paleo. Read Paul’s story HERE of how he and his family adopted a Paleo lifestyle. We made the pancakes without the vanilla or any spices and they were great. We will try some cinnamon next time. Ours were served with real maple syrup and topped some of them with almond butter. Fresh berries or fried apples would be good too. I actually wrapped one around a piece of sausage and had a little breakfast hot dog! We will surely serve these to guests.
Here’s the recipe with Paul’s tips:
Paleo Pancakes (from: http://familylivingsimple.wordpress.com)
- 3 eggs
- 1/3 Cup Coconut Milk (Full Fat)
- 1/2 Cup Unsweetened Applesauce (A banana would also work really well)
- 1 Tablespoon vanilla (optional)
- 1/2 teaspoon baking soda
- 1/2 Cup Coconut flour
- coconut oil for frying
- Cinnamon & nutmeg to taste (optional)
1. Mix all your wet ingredients together
2. Add in flour, baking soda, cinnamon and nutmeg.
3. Heat oil in a (ideally cast-iron) pan and cook away.
Add more or less coconut milk to thicken/thin the recipe.
I’ve found this recipe works much better with “silver-dollar” sized
pancakes, since the batter doesn’t quite solidify when cooked like a
wheat-based batter. This results in what I call the “floppy flip” if the
pancake is larger than your spatula. It can get pretty messy. I have
also found that you want to get your griddle pretty hot, then turn the
heat down to low-ish side of med-low just to maintain the pan
temperature (I use cast iron for almost everything!).
Add berries, fruit, perhaps some unsweetened chocolate, whatever you can