Pancake Day Paleo Pancakes
As a child this was one of my favourite days of the year. My mum always went all out as with flipped, tossed and ate our way through the day. Of course though these were the traditional pancakes packed with tonnes of sugar. Then we’d top them with Nutella, more sugar or marshmallow fluff!
Clearly pancake day was a big excitement in my childhood and being healthy won’t stop my excitement and enthusiasm towards food and food related days. I’ve put together a paleo pancake recipe to ensure that my memories of pancake day can continue and that my house will always smell of pancakes on pancake day!
- 3 large eggs
- 2 tbsp almond butter (I use meridian crunchy for an extra bite but any nut or seed butter will work)
- 1 Level tbsp of coconut flour
- 1 tsp of vanilla powder
- 1-2 tbsp maple Syrup (optional and add to taste)
- 1 2 tsp of freshly squeezed lemon
- Pinch of Himalayan rock salt
- Crack and whisk the eggs.
- Add the almond butter and whisk until the mixture is well combined.
- Add the vanilla, lemon, salt and maple and whisk.
- Slowly stir in the coconut flour, be aware at this point it will absorb a lot of the mixture. Should it absorb too much just add a splash of almond milk.
- Heat the pan with some coconut oil.
- Ladle the pancake mix into the pan and turn down the heat, allow to brown on one side before flipping. Then flip the pancake and allow to brown on the opposite side.
- Repeat this until the whole mixture is cooked. You may need to add more coconut oil to the pan between pancakes to prevent sticking.
- Stack up the pancakes and serve!
Serving suggestions: blueberries, chestnuts, nuts, banana, coconut yoghurt, coconut nectar etc.