I’m not sure if you, readers, have noticed this or not, but I’m just a tiny bit stubborn. When forced with having to give up all of my favorite, glutenated foods, I more or less just say “Nope, I’ll find a way around it.” As you might imagine, these workarounds don’t always turn out wonderfully (especially when they’re of my own making!). I’m happy to say that these pancakes do not fall in that category. They are absolutely delicious when topped with maple syrup (or any other topping, I would imagine).
This recipe comes from a FANTASTIC book called Paleo Indulgences. Oddly enough, they’re actually part of a recipe for a Bacon Burger! The pancakes serve as the bun for the burger in that recipe. I have a couple left over, and I’m planning to use them as bread for a Paleo frozen breakfast sandwich trial (stay tuned!). Anyway, I’ve made a few things from this book now, and these pancakes are my favorite thusfar. They taste delicious, and, like most baked Paleo goods, have a pleasant flavor of coconut to them (trust me, I never liked coconut until I was forced to, and these were good). They’re fairly easy to make, and much more filling than normal pancakes. Good luck, and enjoy!
Maple Pancakes (or, Maple Pancake Buns!)
Ingredients:
Dry
1/3 cup (30g) almond flour
3 tbsp coconut flour, sifted (you really must sift coconut flour, or it will be too clumpy)
Salt (a pinch)
1/2 tsp baking powder
Wet
4 eggs
1/2 tsp pure vanilla extract
2 tbsp pure maple syrup
2 tbsp coconut oil, melted
Instructions:
Heat a griddle or skillet to 350 degrees (low-medium). Place the dry ingredients in a bowl and whisk. Combine all wet ingredients except coconut oil in a separate bowl, whisk to combine. Add the wet ingredients (not the coconut oil) to the dry ingredients, and combine lightly. Once the contents of the two bowls are mixed, add the coconut oil and mix well (you’ll need to aggressively whisk to get the clumps out of the almond/coconut flour). Grease the skillet with either more coconut oil or olive oil spray, and spoon batter onto the skillet/griddle in 3-4″ circles. Allow to cook until the top of the circles bubble and the edges begin to curl upward, then flip. Cook for 2 more minutes (until both sides are browned), serve and enjoy! This recipe made 5 small pancakes, and can easily be doubled.
BUCKWHEAT 