Pancakes by Angie: 
Every Sunday morning my family and I have pancakes for breakfast while reading the Sunday Paper. It’s a tradition that we all look forward to each week. Since starting to eat foods that follow the Primal/Paleo lifestyle I’ve had to make a separate meal for myself which usually consists of eggs, bacon, sausage or similar. Now don’t get me wrong, I love eggs, bacon, and sausage, but I wanted to share the traditional pancake breakfast with my family. So, I set off on a quest to find a pancake recipe that would fit my grain and dairy free eating plan but would also satisfy my family’s taste buds. I started at Elana’s Pantry and found this pancake recipe. It looked good, but I had to make some changes, because that’s just the way I am. The following recipe is the one I made this morning for my family. The Boy cleaned his plate and The Girl had thirds; so I think it was a hit!
Primal/Paleo Gluten and Dairy Free Pancakes
3 eggs
2 Tbs vanilla extract
1 banana
14 oz can of coconut milk
3 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
(I added chopped walnuts and shredded coconut to my pancakes and the kids added chocolate chips to theirs.)
1. In a blender, mix Eggs, Vanilla, Banana and Milk until smooth.
2. Slowly add the dry ingredients to the blender a bit at a time. Add more milk if the batter becomes too thick to blend. Batter should pour easily but not be runny.
3. Preheat griddle or skillet on Medium-low heat (300 degrees for griddles).
4. Pour pancake batter onto griddle or skillet making about 3 inch pancakes. Add any nuts or chocolate chips to the uncooked tops of the pancakes.
5. Pancakes will form little bubbles, when bubbles pop, flip pancakes over and cook other side.
6. Cool on a wire rack or plate and eat immediately.
7. Makes about 15 pancakes.
Paleo Pumpkin Pancakes
These pumpkin pancakes were YUMMY! Miss Roo thought they were just perfect.
I thought they were great too. They aren’t that sweet so we warmed up some maple syrup and used it as a dipping sauce for our pancakes and that made such a great combo and a fun way to eat them.
We coupled our pancakes with a fresh fruit salad consisting of mango, apple, grapes, blueberries, honeydew melon and banana.
Paleo Pumpkins were originally published in Paleo Comfort Foods. I picked up my book hold at the library this afternoon and was very impressed by the recipes within including this pumpkin pancake recipe. Check out Paleo Comfort Foods website for more great Paleo news and click on the book below to buy a copy of this great cookbook from Amazon.com.
SO here’s the recipe…
Ingredients:
- 4 large eggs
- 4 large egg whites
- 1 cup of canned pumpkin
- 1/2 cup almond flour
- 1 tsp. baking powder
- 1/4 cup coconut milk
- 1 tsp. vanilla
- 1/2 tsp. allspice
- 1 tsp. cinnamon
- Mix all the ingredients in a large bowl
- Heat a griddle or large skillet to medium heat using a little coconut oil to prevent sticking.
- I found the batter to be runnier than traditional pancake mixture and it does take a little longer to cook through.
- Requested by Roo, we tried some with chocolate chips too…. Scrummy!
- Serve with maple syrup and sides of whatever you fancy then enjoy!
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