We are gluten and wheat free in our family now. I tried these except I didn't have any almond flour. Instead I subbed Coconut flour. they turned out tasty. I find cooking with these types of flours makes the end product denser and it needs more cooking time. Something I need to get used to. Not that light fluffy texture one gets with a white wheat flour.
My fiancee' and I are working toward a more healthy diet and some paleo-type recipes are included. I couldn't find almond butter, so I had to cheat and use regular, sweet cream, unsalted butter (I know, this is not paleo) but I made everything else exactly as the recipe stated. These had a nice flavor and browned up nicely, too. I didn't think the cooking time was anything out of the ordinary. The texture, of course, isn't the same as "standard" pancakes, but even my fiancee' said they were good and he'd eat them again. (He's VERY particular about food.) I'm going to try tweaking it a little, with more and less almond flour, adding some honey, and maybe trying some different spices, like nutmeg instead of cinnamon. Maybe some almond extract instead of vanilla, too. I'm thinking this recipe is a great one to potentially make in different versions, for a little variety.
For the reviewer who asked about paleo syrup: Real, unprocessed maple syrup is considered paleo-friendly. As is raw, unprocessed honey.
These were actually quite delicious. I used coconut flour vs. almond flour because that's what I had on hand and I threw in some mini chocolate chips for good measure. The result tasty muffinesque pancakes that the kids devoured! Will certainly keep this recipe on hand!
These were tasty and did not need any topping but maybe some fresh berries. I used frozen bananas this time and they were fine but probably better with fresh bananas. Using coconut oil in the mix was a bad idea as the coconut did not dissolve. Next time I will use another type oil like walnut or sunflower seed. True about the length of time to cook them. Very slow indeed. I will try this recipe again!
I made this exactly as written. Excellent texture and flavor (especially for us: not accustomed to paleo foods.) I agree with the other reviewer(s) who suggested a pinch of salt would help bring out the flavor. The almond flour I used was "super finely ground" so I had no trouble with large chunks.
These were very delicious but I tweaked them a bit because I didn't have a banana. So I substituted apple sauce instead. I wasn't quite sure how much to put in so I ended up putting too much in. I just added more almond flour to balance it out. My husband loved them as well. He had his with plain yogurt and honey while I did maple syrup and yogurt. I added salt as some reviewers mentioned but not sure it made a difference. Oh and I added allspice with the cinnamon.
We used to love zucchini pancakes before paleo so I added a quart of defrosted shredded zucchini that I squeezed out the liquid. YUM!
I've been eating gluten-free for a while and started Paleo a couple months ago. Other than bread pancakes are the most difficult thing to "get right" when going wheat free so it's hard to be too hard on any pancake recipe. This recipe uses almond flour so you do get the little chunks of almond which my husband did not like. The flavor was okay though my husband didn't like them at all and he's used to eating gluten-free.
These are very good. I used a small ripe plantain instead of a banana coconut oil instead of olive oil and added a drop of Fiori di Sicilia. My hard to please five year old ate it and asked for seconds. This means it must have been good. I can barely get her to eat anything.
This batter was so loose I had to add 1/2 c of almond flour. The flavor was good but I m struggling to believe my eggs were so large as to cause this proportion issue.
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