If I were to be asked if I wanted Paleo & Gluten-free Pancakes for a weekend brunch treat – the answer would be a foregone conclusion – Hell yeah!!! The only thing left for me to decide would be whether I wanted them topped with bacon or blueberries (or both…)
There are many ways to make ‘Paleo’ pancakes – most involve either coconut flour, ground almonds, or ground flax for the flour base. The liquid component is then often coconut milk (which also adds a bit of fat to keep things together) and finally eggs! I’ve also seen versions made with banana, plantain or pumpkin.
I have lost count of the amount of times I’ve made pancakes for brunch before now and not made a note of the quantities since you don’t really need a recipe for this – it’s best to ‘feel’ your way through. I’ve generally found that if you take a bowl, crack in the eggs, add in the flour, and then mess around with a little more liquid here, and so forth you can get the perfect desired consistency for the batter. The ideal consistency is thick like an American-style pancake rather than a thin & flippy Shrove Tuesday one. Since a friend of mine recently, asked me how I made these I decided it was high time I made a note of the quantities – armed with my kitchen notepad and pencil I took on the challenge.
Ingredients (serves 2-3, makes approx 8 american style pancakes)
- 4 free-range eggs
- 6 Tablespoons of Coconut Flour
- 8 Tablespoons of Coconut Milk (canned)
- tsp ginger, tsp cinnamon
- 1/2 tsp Stevia liquid / 2tsps of Organic Raw Honey
- Coconut oil to fry.
- To serve: Handful blueberries, stevia/honey sweetened coconut milk, dusted with cinnamon / crispy free-range bacon, maple syrup + a dusting of cinnamon.
- Crack the eggs into a pyrex jug / bowl and give them a quick whisk with a handheld whisk or fork. Stir in the Coconut flour, and whisk again till all the lumps of flour have dissolved.
- Add the coconut milk until the right consistency is formed. You want quite a thick batter, but one that is pourable.
- At this point add whatever flavouring you like. I added 1/2 tsp liquid stevia for a non-insulin spiking sweetness (more to follow on stevia in a forthcoming post). You could also add a touch of raw/organic honey or Maple Syrup. I also added powdered ginger and cinnamon. Both add great flavour, and a no-sugar natural sweetness.
- Head a good tsp of coconut oil in a large non-stick frying pan, and tilt the pan so it covers the surface. Pour the batter into the pan – the pancakes should be roughly a diameter of 10cm. You will probably only be able to cook 2-3 at a time! Once the underside is browned use a fish slice or large spatula to flip them over. Don’t try to move them before the underside is cooked or you will end up with scrambled pancakes!
- When done slide off on to a plate and keep warm (in oven for example) till all are ready. You may need to add a little extra oil to the pan. You really don’t want them to stick!
- Serve as desired – go wild on the toppings!