I’ve probably made hundreds of batches of paleo pancakes over the last couple of years. Of all the versions I’ve created these are definitely my favorite. They are a little thinner and crispier than a traditional pancake, but they have a delicious buttery flavor (from the coconut oil) and I don’t taste the nut flour in them the way I do with other recipes. Topped with fresh fruit and a little pure maple syrup they are amazing!
Here’s the recipe (I usually double this – they taste great leftover):
3/4 cup canned coconut milk
1 TBSP honey
2 TBSP coconut oil, melted to a liquid (<—-that instruction is just for you, Allison Cronin)
1 cup blanched almond flour (you can buy it here)
3 tsp baking powder (make sure you use baking powder, not baking soda.)
1/4 tsp celtic sea salt
1 or 2 TBSP coconut flour (just enough to thicken your batter to the right consistency)
1/2 cup fresh fruit (or frozen, thawed and well drained) *optional*
Wisk your egg in a medium bowl and then wisk in the next 3 ingredients. Combine your flour and dry ingredients in a seperate small bowl. Now mix your dry ingredients into the wet until fully combined and most of the lumps are gone. If you are adding fruit fold it in gently. If your mixture seems too thin, add a little more coconut flour 1 TBSP at a time until you get the right consistency.
Heat your griddle/pan on medium and grease with coconut oil. Pour about 1/3 cup batter onto hot griddle. Cook until golden brown and a little crispy, then flip. The second side won’t take as long.
*A couple of tips*
*Make sure your pan is very hot before pouring your mixture. This is key because they will spread too much if the pan isn’t hot enough.
*This batter spreads more than other pancakes (I think because of the coconut oil) so I try to keep each cake pretty small so they are easier to flip.
*Don’t flip them too early. They need to cook really well on the first side in order to flip them without breaking.