The one common factor I don't like about paleo pancakes is the length of time they take to cook. Out of all the recipes I have tried this one is the best! 5 minutes per side is acceptable timewise for me but still takes a while and is obviously just the nature of a paleo pancake. I followed the recipe with these changes: I used about triple the amount of almond milk and scooped a 1/4 measuring cup about half filled into a non-stick skillet oiled with coconut oil. I gently smooshed them flatter with the bottom of the measuring cup. I was able to get three 3 inch pancakes per batch for a total of 9. I added 1/2 cup of pumpkin along with the listed spices plus a bit of pumpkin pie spice and nutmeg plus a tiny smidge of cloves. I used baking powder instead of soda in the same amount listed. Topped with maple syrup and had sausage links to round out my paleo lunch. Taste and texture were wonderful! I would definitely make these yummy cakes again!
Got an ice cream maker for Christmas and after looking at several hundred recipes decided on this one. Never having made ice cream before I used the star ratings as a big guideline for my first attempt. IT CAME OUT PERFECTLY !!!!! I looked at a lot of reviews and only changed the 2% milk to half and half plus used mint extract instead of peppermint. It was effortless and the ice cream was ready in 20 minutes, which having nothing to base it on seemed really quick. I love the fact that All Recipes has the serving amount adjuster. I was quickly able to adjust from 8 to 6 servings to conform to my 1.5 qt. maker. Right now the ice cream is firming up for dessert tonight. Tasting it right out of the machine in soft serve form it was to die for! Huge thanks to Darryn M. Briggs for coming up with and sharing this winner! The fact that this is so delicious without having to fuss with eggs is tremendous. I think this will make a great base to make all sorts of yummy treats from just by changing the flavorings, nuts, etc.
Since I live at 7400 feet baking can be a challenge. I thought there might be others interested in the changes I made to this recipe to have it come out perfect at high altitude. I added and extra egg, decreased the baking soda by 1/2 teaspoon, added 2 tablespoons of flour, used applesauce instead of oil ( personal preference, nothing to do with altitude), used one cup of brown sugar and 1/2 cup of white sugar. I baked it in a 9 x 13 pan on the middle rack of my oven and used convection bake at 350 for 35 minutes. It rose beautifully, didn't fall in the center and I'm guessing will taste amazing! Hope this helps out some high altitude bakers :-)