I am so happy and excited to share this recipe with you. I have been working with almond meal/flour and coconut flour for about 6 years now and I have not found a gluten free, low carb pancake recipe that I liked as much as this one. Some recipes I have found call for lots of almond meal/flour which is not good for my waist line. Others use all coconut flour, leaving me hungry after I eat them. A combo of both works perfect for me. In this recipe I used banana and gelatin to enhance the texture and vinegar to bring out the flavors of bread. These Paleo, low carb pancakes are super moist yet really fluffy and satisfyingly filling. Also, I used almond meal from Trader Joe’s for this recipe because it costs around $3.50 a pound compared to Bob’s brands or Honeyville which is around 8-13 dollars a pound depending on where you shop. Price aside, all of
these brands will definitely work for this recipe, and you will have fantastic pancakes! I hope you Enjoy!
Best Paleo Pancakes
3 jumbo eggs
1/2 cup milk (almond, goat, cow or coconut milk)
1/4 cup coconut flour
3/4 cup almond meal or flour (I used Trader Joe’s almond meal)
1/4 cup mashed ripe banana
1/4 tsp. baking soda
1/2 tbsp. gelatin (helps bind)
1 tsp. vanilla
1/2 tsp. apple cider vinegar (helps the rise and enhances the flavor)
pinch of sea salt
Severs 2-3 people 10 small to medium sized pancakes.
optional: For a special treat add a few chocolate chips after you pour the batter.
Place all ingredients in the blender and blend on high for 30 seconds. Let the batter sit for 1 minute to let the coconut flour fluff up. Meanwhile, heat up a large skillet on medium heat with oil or butter. Pour the batter to make small to medium sized pancakes. Once a few bubbles pop on the pancakes flip to cook on the other side for 1 minute, or until the pancake center springs back when you touch it. Serve with whipped cream, berries and honey (for a special treat).
Note: Very important that you use jumbo eggs and place the ingredients in the blender. This will ensure the best results.
This recipe was shared on Allergy Free Wednesday