These were a treat to make and eat! I have had so many bad experiences trying to make Paleo pancakes….and my loved ones and close friends have suffered through it with me 😛
I sifted through about a gagillion different Paleo pancake recipes. Many use banana, which is a no-no for Monkey Man. He hates them. There are quite a few recipes with sweet potato or pumpkin, but some of them are just too eggy for my liking. I want a pancake that tastes AND texturally feels like a pancake.
I was super excited when I came across this post by Gluten Free on a Shoestring.
Here I’ve modified the recipe so that it has less sugar and more protein. They are protein packed, low carb, and super yummy! And easy to make 😉 I think these taste great without maple syrup, but if that’s your thing, a little drizzle goes a long way with these pancakes – I verified that with Monkey Man 😉
For this recipe you will need:
2 eggs, beaten
2 T. coconut oil, melted and cooled
1 c. milk (I used a 50/50 mix of almond and coconut)
1 1/2 c. almond flour
2 T. coconut flour
1 heaping scoop of protein powder (your choice – I used whey)
1/2 t. cinnamon
1/2 t. baking soda
1 t. baking powder
1/2 t. salt
1 T. vanilla
1/2 t. maple extract
3 T. water
This recipe will make about 30 small pancakes.
You can either mix it by hand or in a blender or food processor. Whatever you please – the blender was super easy 😉
Place the ingredients in the order listed into the blender and mix well. It will blend better on a low blender setting like “stir”.
The batter is thick – I could actually stand up a spoon in it!
Heat your griddle or pan on med-low heat and coat with coconut oil (both coconut oil spray and straight up coconut oil were successful for me). It is really important to not overheat the pan. The pan is ready for the pancakes when a drop of water sizzles in the oil. I literally flick a drop of water into the pan 🙂
Add a spoonful of batter for each pancake. Be sure not to crowd the pan or griddle.
Cook the pancakes on med-low heat until they start to bubble. You might also notice that the edges are a little brown. Then carefully flip!
They’ll take another one to two minutes to cook – check the bottom, it should be golden. Set aside on a plate. If you want to keep them warm while you continue making pancakes, put the plate in the microwave (and close the door) or in an oven on low heat (170-200 degrees F).
Here’s what happens if the pan or griddle is too hot….
The edges get all funky. To prevent this, I pulled the pan off of the heat in between batches before I spooned the batter into it.
You can serve these with or without maple syrup or powdered sugar. Add dried blueberries or chocolate chips. Serve with banana foster on top. Or just serve with fresh fruit 🙂
As a side note, these can be bagged up and saved in the fridge for another day (or the rest of the week) 🙂