It has been a busy week with the last day of school and related parties and gifts, packing the camp bags and hanging out with the kiddos during the times that I usually had to write the blog, read my email, search for recipes etc. SO, this recipe is from last Sunday, Father’s Day. It is from the brand new cookbook The Paleo Kitchen by Juli Bauer and George Bryant. It actually hit the NY Times best seller list yesterday. Pretty amazing. You can order it from amazon, which I highly recommend. I am still going through it, so look for lots of delicious recipes to come as these guys are FANTASTIC and CREATIVE Paleo chefs!
The pancakes were enjoyed by all, except for me as they contain a little sweetener which is off limits for my challenge. Everyone agreed they were the new favorite, trumping the prior long time favorite, pumpkin pancakes. Zach admitted he would have liked them better with chocolate chip (he takes after me) and I made a few without blueberries for Jeremy. It was refreshing to use someone else’s recipe after my epic pancake failure last weekend. I tried for the third time to master banana pancakes and to make a long story short, they are still not mastered. Make these babies instead!
OMG these are Paleo Pancakes! (slightly adapted from Paleo Kitchen recipe)
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: About 12 small pancakes
3 large eggs
- 1/2 cup plus 5 tbsp. almond milk or full fat coconut milk
- 1 tbsp. maple syrup
- 1/2 tbsp. lemon juice
- 1 tbsp. vanilla extract
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- ghee, butter or coconut oil to grease the skillet
- 1/2 – 3/4 cup blueberries, raspberries or chocolate chips (optional)
- Maple syrup for serving
- In a large bowl, combine the dry ingredients and stir.
- In a separate bowl, combine the wet ingredients, whisking them together.
- Add wet ingredients to the dry ingredients and combine well.
- The batter should be thick, but not sluggy. If it seems too thick, add some additional milk.
- Grease a large skillet with ghee or butter (or coconut oil if you would prefer) over low to medium heat.
- Spoon out pancake batter onto skillet – I usually make mine small so they are easier to flip.
- When the outside edges of the pancakes start to bubble, drop about 5 blueberries into each one and flip.
- Cook for another 2 minutes on the opposite side and then remove to a platter.
- Repeat the process until all the batter has been used.
- Serve warm with maple syrup.