I’m a HUGE pancake lover ..
I’m well known for veto’ing a breakfast/brunch venue if it does not have pancakes on the menu and I will avoid returning if their pancakes don’t stack up (no pun intended).
Since “converting” to paleoism (is that such a thing?) I’ve tried a lot of paleo pancake recipes and I’ve thrown all of them out after one bite because quite frankly none of them tasted anything like pancakes.
Fit Me In serve amazing paleo pancakes so I was sure there was a recipe out there that would finally give me pancakes that tasted like they were made with flour, sugar, butter and milk and until that time I would just save my pancake eating for a Sunday when I’d whip up a batch of the real thing for our family brunch.
One day I was online researching if (and how) I could convert my trusty pancake recipe to a paleo version when I stumbled across a recipe on The Urban Poser that looked promising, so today after my morning Yoga session I whipped up a batch and OMG – Pancakes that actually taste like Pancakes!
Give them a go, you will not be disappointed!
Paleo Pancakes (that taste like actual pancakes)
1 1/2 cups almond flour
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
2 T coconut sugar (or honey)
3 large eggs
4 T coconut milk (full fat)
1 t vanilla
1/4 berries (optional)
Oil (for frying)
Sift together all dry ingredients.
In a separate bowl, beat eggs, coconut milk, vanilla (and honey if you are not using coconut sugar).
Add wet ingredients to the dry and mix well, if you are using berries fold these in now and then let the batter rest while you heat up a pan.
I used an electric frying pan on a medium heat. These pancakes cook the same a regular pancakes in that you wait for the bubbles to appear then flip and cook the other side. However as the batter is quite “delicate” you really need to use a metal spatula to flip them otherwise they tend to break apart.
I got 20 “kid” sized pancakes (pictured) which are slightly bigger than silver dollar pancakes.
The ones above were my first batch, I turned the heat down on subsequent ones (but put the lid on the pan so they didn’t take forever to cook) and they were a much more even brown color. Although to be fair, they all tasted the same regardless of what they looked like on the outside.