March is here and it’s pancake day Yippee! So, get your frying pan ready and…. Oh wait, hold on a minute…… If you’re a regular reader you’ll know that I follow a Paleo diet. Which, in pancake terms, is, well, it’s a failure because I can’t have any grains (such as flour, which is pretty important when making pancakes right?) or any dairy or sugar! Whhhat? Yes, its crazy!!! …. but its ALRIGHT…. keep calm and all that. You see, Ive managed to find a Paleo friendly recipe and I can honestly say, they are absolutely delicious. If I could eat normal pancakes I would still chose these every time.
The original recipe was taken from Elana Amsterdam’s book ‘Paleo cooking from Elanas Pantry, gluten free, grain free, dairy free recipes’. Elana has a blog (which you can find here) which is the first place you should go if you’re considering the Paleo lifestyle. Not only does she have some fab recipes, but she explains a number of ingredients and how they work best.
Below is my adaption of Elanas recipe. I’ve also listed a number of alternative ingredients (which I have tried) as well as some Paleo friendly fillings.
1 cup Almond flour (sometimes called ground almond)
2 tbsp Coconut flour
1/4 cup of flaxseed
1/4 tsp Baking power
1/4 tsp Salt
1 tbsp Apple cider vinegar
2 tbsp Agave nectar (or coconut sugar/ stevia)
1/4 cup Coconut oil (or creamed coconut)
1 tsp Vanilla flavouring (or vanilla creme stevia)
1 tsp Cinnamon
1 tsp Nutmeg
1/2 cup Blueberries or
4 halves, Tinned pears
Agave nectar (a dash)
If using creamed coconut (sometimes called coconut butter), cook on a lower heat as the pancakes tend to burn more easily. When testing creamed coconut the best results came from using half creamed coconut and half coconut oil. You get more of a coconut taste and a crispier texture.
Sweetening Substitutions:- I tried a number of combinations using coconut sugar, stevia, agave nectar and vanilla creme stevia. Agave nectar gave the sweetest results. Coconut sugar was the next best thing, but it wasn’t as sweet, so I added (1tsp) stevia (the powdered kind) to the mixture. However, if you are adding vanilla to your pancakes, use vanilla creme stevia (4-6 drops), because you get the vanilla flavour and the sweetness of stevia. (But, it you don’t have any then just use normal stevia and normal vanilla flavouring). Because I follow the Paleo diet, and because i suffer with Fermenting gut (see here) I am not able to eat many sweet things, because of this, I tend to taste the natural sweetness of things more, so it all depends on how sweet your tooth is. My husband is able to eat sugar and sweet things but he loves these most when made using 2tbsp agave nectar and 1 tsp normal vanilla.
Flavourings:- I add cinnamon, vanilla and nutmeg all together to my pancakes because I love all these flavours, but it’s really up to you if you use all/ any of them. you can try other flavourings, but make sure they are good quality and dont contain e nubmers or other harsh additives.
Measuring out the batter:- I found that the amount of batter is key to getting it all right. If you like your pancakes smaller and plumper (American style) it’s best to add a few scoops in the middle of the pan, when it starts to bubble, gently using a spatula, slide under the sides of the pancake, working your way round until you’re able to flip it over.
If you like your pancakes bigger and wafer thin (like a crepe, or British style), make sure the pan is very hot and has oil in before adding in the batter. As soon as you scoop the batter into the pan, til the pan around to spread the mix. Again, one it starts to look cooked, work the spatular round the edges, loosening the pancake from the pan, until your able to flip it over. When it’s flipped over, gently press down on the pancake to help flatten it/ make it thin.
Cooked blueberries:- when making my pancake, once I’ve flipped it over, I add a large handful of blueberries to the pan. Cooking them for a few minutes gives the berries a great texture, reducing them down to a softer, almost jam like sauce. The berries shouldn’t burst as long as your careful when moving them about (to stop them sticking to the pan), but one you dish up, you only have to touch your fork on them and they will squish into a sauce. Add the pancake to the plate, then a dash of agave nectar and that’s it!
Honey and lemon
Banana and maple syrup
Sugar and lemon
- Add all the dry ingredients (almond flour, coconut flour, baking powder, stevia- if using, salt, cinnamon and nutmeg) to a bowl and combine
- In a jug whisk eggs, till bubbly then add the rest of the wet ingredients (melted coconut oil, creamed coconut- if using, vanilla, or creme vanilla stevia- if using, coconut oil, cider vinegar and agave nectar) until bubbly.
- Slowly add the dry mixture into the wet and whisk until fully combined
- Preferably, in a none stick pan, heat 1 tbsp of oil (medium to high heat). I usually heat the pan til hot, then add the oil in, moving the pan about to distribute the oil.
- Using a small ladle or a large spoon, scoop out the amount of mixture you require, i usually use 2-3 tablespoons.
- For thinner pancakes tilt the pan or use the back of a clean spoon to spread out the mixture.
- When the edges start to harden, using a spatular, gently scrap under the pancake to loosen it then flip it over (using the spatula). The bottom should be a golden brown colour.
- If you are having blueberries, add them into the pan at this point, gently move them about to prevent them from sticking.
- To check the base of the pancake is cooked, gently lift the edge of the pancake with the spatula.
- when ready, transfer to a plate and add honey, agave nectar or whatever other fillings you require.
I hope you enjoy these pancakes as much as I do. If you have any questions, suggestions or just want to tell me what you think, please feel free to comment or email me through the contact page – happy pancake day!