EASY PALEO PANCAKES

Hello, hello! I have the week off of babysitting, and I have been working away on recipes for the blog. And that’s right, I made pancakes! I probably made these pancakes at least 6 times, because I wanted the texture to be fluffy and the cooking process to be as similar to normal, gluten-and-all pancakes.

I set out to make an easy-to-make and delicious-to-eat grain-free, almond flour-free pancake recipe, and here it is!

The abundance of pancakes taking over part of my fridge right now was well worth it. These are by far the EASIEST paleo-friendly pancakes that I have ever made. Plus there’s nothing ever really wrong with having loads of delicious pancakes in the fridge. What makes em’ so easy, you ask? They pour and flip just like regular ole’ pancakes!

The batter has that silky, smooth consistency that so perfectly pours into round cakes on a buttered pan. No spreading required, like is the case with many grain-free (especially coconut flour) pancakes. Ooh, Ooh, and when they’re ready to flip, the bottoms don’t stick! Which means you get a beautifully round, golden brown pancake every time, that does not fall apart. And when I say they don’t fall apart, I really mean it. The first few batches of these pancakes were really thin- and, once I knew the batch wasn’t the correct recipe yet, I played with making HUGE pancakes with it. Huge as in the size of the whole pan, and they still flipped and held together seamlessly. So I promise you won’t have trouble with these pancakes falling apart!

Like I said before, these pancakes don’t require any almond flour. Almond flour pancakes are everywhere, and I really don’t use it all that often. As written, the pancakes still aren’t nut-free though, as they contain almond butter and almond milk. Although you could make them without nuts by using coconut milk and sunbutter in place of the almonds. Just be warned that the pancakes may turn a little green (still safe to eat!) from the baking soda/sunflower seed reaction. And if you want to fix that problem, you can try reducing the baking soda to 1/2 teaspoon and adding in 1 teaspoon of cream of tartar. That’ll normally stop the green reaction, but I can’t vouch for the results 100% as I haven’t tested it.

These pancakes aren’t just easy to make. They also have a delicious, sweet and nutty flavor, and a fluffy texture.Serve them with fresh fruit and maple syrup for an easy paleo breakfast, brunch or brinner (breakfast for dinner!).

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EASY PALEO PANCAKES

Author: Hold the Grain

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 12-14 pancakes

 

INGREDIENTS

• ¼ Cup coconut flour
• 1 Cup arrowroot flour
• 1 Teaspoon baking soda
• ¼ Teaspoon sea salt
• ½ Cup almond milk (or nondairy milk of choice)
• 3 Eggs
• ½ Cup almond butter (see post for nut-free substitution details)
• 1 Tablespoon honey
• 1 Teaspoon apple cider vinegar

INSTRUCTIONS

1. In a small bowl, combine the coconut flour, arrowroot, baking soda and salt.
2. In a medium-sized bowl, whisk together the milk and eggs. Add in the almond butter, honey and vinegar and whisk until smooth.
3. Sift the dry ingredients into the wet, and whisk until combined. Let the batter sit and thicken for 5 minutes while you heat the pan.
4. Place a large, flat nonstick pan over medium-low heat.
5. Once the pan is heated, melt a teaspoon of butter, ghee or coconut oil on the pan, and stir the batter one more time.
6. Pour a small ladle-full of batter into a round pancake on the pan. Repeat for 3-4 pancakes, depending on the size of your pan.
7. Let the pancakes cook for 1-2 minutes, until set and lightly browned on the bottom. Cook an additional 30 seconds the flipped size, then transfer to a plate.
8. Repeat the steps until previous 2 steps until you have a large stack of pancakes, and all of the batter is gone.
9. Serve with butter, fresh fruit and pure maple syrup.

 

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.