I love nothing more on weekend mornings/afternoons than waking up slow and having a nice home-cooked breakfast together. More often than not, this ends up being bacon, eggs (for Drew), and pancakes (mostly for me). However, I expect a lot from my pancakes, I don’t want to simply be eating flour and sugar for breakfast. Since I’m gluten-intolerant and eat a mostly paleo diet, this means healthier pancakes are the only ones that stick in this household. I have several ones I like (see Paleo Pumpkin Pancakes and Maple Pecan Pancakes) but I’m particularly excited about these as they resemble a regular fluffy pancake more than the others (Drew approves!). I hope you enjoy!
Practically Paleo Pancakes
makes about 10 pancakes
Ingredients:
-1 cup almond flour
-1/3 cup white corn meal *(or another 1/3 cup almond flour)
-1/4 cup arrowroot flour (could probably also sub for tapioca flour or cornstarch but I haven’t tried this)
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1/3 cup unsweetened almond milk
-3 Tbsp fresh lemon juice (about 1 large lemon)
-(optional) lemon zest (for extra lemon flavor)
-3 Tbsp pure maple syrup
-1 tsp vanilla
-3 eggs
-1/4 cup coconut oil, melted
-additional coconut oil, for greasing griddle
-fresh fruit, nuts, whipped cream, maple syrup, etc for serving
*Omit corn meal and sub with additional almond flour to make completely paleo. I add corn meal because I like the slight extra crunch/crisp it gives the pancakes and it reminds me of the cornmeal pancakes my grandmother used to make.
Directions:
1. Mix together dry ingredients (almond flour, corn meal, arrowroot flour, baking soda, baking powder, salt).
2. In separate bowl, mix together wet ingredients (almond milk, lemon juice, maple syrup, vanilla, eggs, coconut oil).
3. Combine wet and dry ingredients and stir until smooth (batter will thicken as you mix together).
4. Heat griddle (I heat mine to ~350 degrees) and grease lightly with coconut oil.
5. Pour 1/4-1/3 cupfuls of pancake batter onto hot greased griddle, allowing to cook until edges are dry and tops of pancakes are bubbly before flipping over and cooking on the other side. (If you want to add blueberries, bananas, nuts, etc to the pancakes themselves you can add on top of the batter once poured onto the griddle.)
6. Serve with fruit, nuts, etc and enjoy!
P.S. I strongly recommend cooking these on an electric non-stick griddle. I use mine all the time for pancakes, arepas, tortillas, etc — it’s one of the hardest working appliances in our house and something I consider a necessity for successful pancake cooking/flipping!
