10 min. 15 min.
Pancakes. Of all the recipes or foods that I attempt to paleo-ize, pancakes have been the most difficult for me. I’m not sure if it is the almond flour, or the coconut milk, but it has been quite tricky to make a good old non-processed pancake. I have attempted to make paleo pancakes maybe 11 times! I was about to give up, well actually, I did give up, but I was really in the mood for pancakes this weekend, so I decided to try one more time.
I’m glad that I did because these were great. This recipe is the first paleo pancake recipe that actually has made me say, “these are good!”
I couldn’t resist cooking these with raspberries. Ever since I tried the raspberry pancakes from Charlie’s Sandwich Shop in Boston (which are the absolute best pancakes that I’ve ever had in my life), I have happily been throwing raspberries on any sort of pancake that comes my way.
This recipe makes two medium-large pancakes and since they each take up a lot of room in the pan, I had to make them one at a time. I expected that these two pancakes would be a meal for me alone, but it actually was perfect for two because they are so filling. That is one of the perks of cooking with almond flour, and I was happy that one pancake was enough for me.
Weekend pancakes are the best! Enjoy
- 2 tsp olive oil
- 1 cup almond flour
- 2 eggs
- ⅓ cup coconut milk
- ¼ tsp salt
- 1 tsp baking powder
- 1 Tbs lemon juice
- 1 Tbs coconut flour ( I like Nutiva Organic for quality and price)
- 1 Tbs coconut oil
- 1 Tbs honey
- 10 raspberries
- Mix the almond flour, eggs, coconut milk, salt, baking powder, lemon juice, coconut flour, coconut oil and honey all together in a large bowl.
- Put the olive oil in a large frying pan and heat over medium high heat.
- Divide the batter to make 2 medium-large pancakes.
- Cook one pancake at a time by pouring half the batter on the pan in the shape of a circle.
- Pat the batter down with the bottom of a spoon.
- Put around 5 raspberries on top of the pancake (if you want more, add more).
- Flip the pancake after 4 minutes. Then remove from the pan after another 2 minutes. It should be golden on both sides.
- Repeat with the other half of the batter.
- Yields 2 medium-large pancakes.