This was my first attempt at a Paleo-friendly pancake and they really did turn out perfect, in my book! They might not be perfect “looking,” and it did take a little practice to get the flipping down right but, after a few trial runs, it got a little easier.
I’ve been skipping out on Sunday morning waffles and pancakes because I just don’t like the way my gut feels when I indulge in the load of carbs–especially wheat. So now I am feeling more involved in the Sunday morning ritual!
Here’s my practice of Paleo-Indulgence ….Now just add a little bacon and I’m set!
Ingredients:
1 1/2 Cups blanched almond flour
1/2 tsp baking soda.
1/4-1/2 tsp salt
1/2 tsp True Ceylon cinnamon
3 large eggs (or equivalent egg substitute)
3 Tbs Coconut oil (softened)
3 Tbs Coconut or Coconut/Almond milk
2 Tbls honey
1 tsp Pure Madagascar Vanilla
Directions:
In a medium bowl, sift together the almond flour, baking soda, salt and cinnamon.
In a separate bowl, mix the remaining ingredients well.
Mix the wet and dry ingredients together until well blended.
Heat a frying pan to medium heat with a bit of coconut oil (spray works well).
If pancakes stick to your pan, make them smaller. Flip when they begin to bubble a little and the edges start to crisp up just slightly. Give yourself some time to get the flipping down right…. These are a little more difficult than regular wheat flour pancakes!
