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My review
Paleo Pancakes V4
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Todd DeRosa
"I have been paleo for 3 months and discovered I couldn't enjoy my favorite breakfast...pancakes. I was temporarily relieved when I found paleo pancake recipes, but was disappointed because I couldn't find one that would stay together when flipped, didn't have a real eggy flavor, and had the mouthfeel of a real wheat pancake. I experimented and it took 4 tries, so I call it pancake V4. These pancakes stay together and have the texture you are looking for."
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Ingredients
20 m servings 447Original recipe yields 2 servings (6 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
- Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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Footnotes
- Cook's Note:
- I like my batter thick, so after I mix it together, I thicken with arrowroot flour until the batter is just right for me. If you let the batter sit overnight in the fridge, it will thicken all by itself as well.