If you're trying to do the Whole30 challenge, I wouldn't recommend tempting yourself with this treat of a recipe.
When I find myself missing grain products but don't want to cheat, I often make these paleo pancakes. I remixed this GAPS-friendly recipe from CHEESESLAVE after a few delicious trial runs.
Coconut flour, the replacement flour in this recipe and a paleo miracle in moderation, yields a fluffy, wheat-like final product that I personally enjoy more than the old fashioned variety. Coconut flour also has the benefit of being lower in net carbohydrates (4.5g/3T) than other flours, which is helpful to those attempting a paleo-keto combo.*
Leftovers double as mini pizza crusts!
- 3T fat
(Ghee; animal lard; coconut, avocado, or macadamia nut oils; olive oil in a pinch.)
- 3 eggs
- 3T coconut (or almond) milk
- 2t coconut nectar (or honey)
(*If you're eating keto, try only 1.5t date sugar, which is 4.5g carbs.)
- 1/2t pure vanilla extract
- 3T coconut flour
(A nut flour might work here, but this is an untested and possibly crumbly theory.)
- Dash of cinnamon
- Dash of salt
1. Heat a small, greased skillet over medium-low heat. If you, as I did, run out of other fats and have to use olive oil, low heat is best! But cooking takes a bit longer. Patience, Reader-san.
2. Whisk together wet ingredients; add dry slowly and mix thoroughly.
3. Spoon 3T of batter into skillet (a relatively thin layer) and watch carefully. When the top of the batter appears smooth and the pancake slides around easily on the skillet, flip it!
4. Cook for an additional 2-3 minutes until finished.
5. Top with ghee, fruit, cacao, coconut nectar, date sugar, coconut sugar, honey, or whatever other paleo-friendly options you can think of! Make it your own tastastic creation.
So? What toppings make the most delectable paleo pancake?