Yesterday on Facebook I shared this Instagram photo of a variation of my pancake recipe. A bunch of you made these paleo pancakes and loved them (Yay!!!), and were asking for a Pin It option. So I’m posting the recipe here on the blog so you can Pin It and find it again We think they’re the best too!
As I was saying yesterday, Andy is always laughing that I can never leave a recipe alone. I’m always tweaking and tweaking again, and he hardly ever eats the exact same thing twice! But he’s really glad though, because it leads to better and better recipes, like these paleo pancakes (or sometimes a total flop, but that’s the nature of the game). Zoe said these pancakes were the best ever too, and as usual Ashley wouldn’t even touch them! What can you do? Well, what I do is I give Ashley what she wants: some leftover chicken and veggies, or frozen yogurt. Then everybody’s happy
Puree in a blender:
1 cup almond milk
1 teaspoon apple cider vinegar (optional, but helps for rising)
5 large eggs
1/4 cup -packed- almond flour (any brand)
1/2 cup coconut flour
1/2 cup arrowroot or tapioca flour (see note that follows*)
2 tablespoons coconut oil
2 tablespoons honey
3/4 teaspoon baking soda
*Flax or chia meal won’t work in place of the arrowroot/tapioca here (I’ve tried). You can use another 1/4 cup of coconut flour in place of the arrowroot/tapioca, but just know that the recipe will not be the same.
1. Add some coconut oil to a skillet pre-heated over low to medium heat.
2. Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger. (I usually make four pancakes at a time in my largest skillet.)
3. Cook each side until pancake is cooked through.
Pictured here with warmed thinned raspberry spread.
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