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| Put on your prettiest apron and whip up something incredible! |
I know it seems a little silly to reinvent the wheel. There are a million Paleo pancake recipes out there, and I won't pretend that these are going to be your favorite, but they are mine!
These are basic, low carb, unsweetened (as pancakes should be in my not-so-humble opinion), sturdy and thick! Use them for a savory breakfast sandwich or top with your favorite fruit, raw honey or pure maple syrup for a treat!
The hotcakes are 21 Day Sugar Detox friendly, also!
I hope you enjoy these hotcakes as much as my family does!
Laura's Paleo Hotcakes (makes 12 cakes)
Ingredients:
5 eggs
1/4 c + 1 Tbs (or 5 Tbs) coconut flour
1/4 c + 1 Tbs (or 5 Tbs) almond flour
1 tsp baking powder
1/2 tsp ground cinnamon (optional)
1 liquid cup almond milk
Ghee or coconut oil for cooking (I love OMghee)
Directions:
In large bowl, whisk eggs. Add dry ingredients mixing well. Slowly add milk, mixing well. I like to add the milk slowly so that I can add a little less or a little more depending on the consistency of the batter. It may vary depending on the brand of flours you use.
In a pan over medium-low heat (I set mine just below medium), melt some fat-- a little goes a long way. You can also use an electric skillet (I set mine at 375*F). Pour three Tbs of batter per cake into the pan. Allow to cook for 1-2 minutes until sturdy and ready to flip. Flip carefully! I like to re-grease the pan after each batch of cakes to make flipping easier.
Top with your favorite things & ENJOY!
These look great! Do you think they will freeze well?
ReplyDeleteThanks! I've never tried to freeze them, so I can't say for sure. I have refrigerated & reheated them, though, and they did fine. They are very sturdy, so I imagine they'd be alright. If you try it, let me know how it goes! :)
DeleteHi Laura! I nominated your blog for the Liebster Award, if you choose to accept! Head over to my blog and check it out when you get a chance. -Meg
ReplyDeletewww.therecipeforhealing.com :-)
ReplyDeleteJust found these via the 21 day sugar detox fb page...could I use coconut milk in place of almond milk? My stomach and almond milk are forever enemies...horrible! :)
ReplyDeleteSorry it took me a couple days to respond! I've been out of town :) Yes, coconut milk should work just fine. Canned can be a bit thicker, so your batter may be thicker. You can just spread it out with a spoon on the pan, and it should cook up just fine.
DeleteSounds wonderful, but I need sat. fat and carb and cholesterol nutrient values to be compliant with my diet:(
ReplyDeleteYou can get those by reviewing all the ingredients you would be using :)
DeleteCould you use this recipe for waffles?
ReplyDeleteI've never tried it as a waffle-- I don't own a waffle maker! GASP :) I honestly can't say if it can or can't. I'm sorry!
DeleteUsually the only difference in batter is that waffle batter has oil in it.
DeleteWhat would be a suggested recipe for 1 serving, ONLY?
ReplyDeleteWhat would be a suggested recipe measurements for 1 serving, ONLY?
ReplyDeleteDepends on how many pancakes you'd consider a serving, but 1/5 of the recipe would make 2-3 pancakes according to the recipe. It would use 1 egg, 1 tbsp coconut flour, 1 tbsp almond flour, scant 1/4 tsp of baking powder, pinch of cinnamon (if using), and just over 3 tbsp almond milk. Easy to double from there if that's too small a serving ;)
DeleteJust finished eating these with a little (OK, a lot) of bacon. SO GOOD!!!!
ReplyDeleteSo glad you enjoyed them!! :)
Delete21 DSD - with or without the syrup?
ReplyDeleteWithout :)
DeleteConsistency? Mine were very thin. Can I leave out a yolk? Tasted "eggy". Thanks
ReplyDeleteIf they're too thin, go easier on the liquid. I have never made them with fewer eggs, so I don't know how they would turn out, big you can certainly try
DeleteCan you refrigerate the batter to cook more throughout the week?
ReplyDeleteYou can, although coconut flour tends to thicken the batter, so you may need to add a bit more almond milk when you take it out. I have also made a large batch & refrigerated them & just reheated the cakes which works well also.
DeleteI can't use almond flour. Is tapioca flour a good substitute or is there something better? Thanks.
ReplyDeleteI think tapioca would be a bit thick to replace almond flour. You can use more coconut flour, but don't use the same amount as the almond flour as it is thicker. I would suggest using the recommended amount of coconut flour, then instead of almost flour add mor coconut flour in Tbs increments until you get a good batter consistency. Hope that helps!
DeleteI have some leftover pumpkin puree that I would like to somehow add to this recipe. Would you suggest that I reduce the amount of liquid per the amount of pumpkin puree I would add (1/2 cup)? Thanks!
ReplyDeleteIt would probably be better to replace egg. I would replace 2 eggs with a 1/2 c of pumpkin. Then add your liquid gradually. I have never done this myself, so I can't guarantee the outcome, but pumpkin is often used as a replacement for egg, so it should work.
Delete3 Studies SHOW Why Coconut Oil Kills Belly Fat.
ReplyDeleteThe meaning of this is that you literally burn fat by eating coconut fats (also coconut milk, coconut cream and coconut oil).
These 3 researches from large medical magazines are sure to turn the traditional nutrition world around!