Sarah’s Rap: As promised in my last post for Fluffy Gluten-Free Pancakes, here is a Paleo version for those like me that cannot eat any grains. I played with different flours and found that a combination of almond and cassava flours made the best texture and flavor. Just like their GF cousin, these are also very thick and fluffy.  As you can see, I like to pair one of these flapjacks with a pastured fried egg, nitrate-free bacon and veggies of some sort. Mmm mmm, and the best part – no need to wait for breakfast. This makes a delicious dinner as well!

Paleo Pancakes

Yields: 5 6-inch pancakes

• 1 1/4 cup unsweetened almond milk, at room temperature
• 2 Tablespoons lemon juice
• 4 large eggs
• 1 teaspoon vanilla
• 2 Tablespoons melted coconut oil or ghee
• 2 Tablespoons maple syrup (or 1 teaspoon stevia)
• 1 cup finely ground almond flour
• 1 cup cassava flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• Optional: 1/2 cup frozen wild blueberries

In a medium bowl, mix milk and lemon juice. Let sit for 2 minutes. Add vanilla, melted coconut oil/ghee, maple syrup/stevia and eggs. Whisk and set aside.

Start to preheat a non-stick skillet to medium-low or griddle to 350 degrees.

In another large mixing bowl, whisk almond and cassava flours, baking powder and sea salt. Add wet mixture and whisk just until combined and lumps are gone. Important – do not overmix!

Check pan/griddle for readiness by sprinkling a drop of water onto the hot surface. If it sizzles, the temperature is ready.

If using a pan: add 1/2 teaspoon coconut oil to pan. Tilt pan to cover bottom. Ladle a large scoop of batter into  middle of pan to form a 6″ pancake. NOTE: I prefer to use a skillet for crispy edges and larger pancakes.

If using a griddle: there should be no need to grease it as most griddles are very non-stick, but if you’d like you can carefully rub the surface using a paper towel greased with coconut oil. Ladle 1/3 cup batter onto griddle, spacing pancakes out by 2″ so you have room to flip them. (I tend to make 4″-5″ pancakes on the griddle).

If desired, sprinkle frozen wild blueberries on top.

Cook until bubbles form on top of pancake and edges look a little cooked. Flip pancake and continue to cook until cooked through and golden. Remove to a plate. Cover with foil until ready to serve.

Repeat with remaining batter. Serve 1 – 2 pancakes topped with butter or ghee and maple syrup (or 100% fruit preserves such as strawberry, blackberry or blueberry). Yum!

If freezing, cool completely on a platter or wire rack. Once cool, freeze pancakes in a large freezer baggie separated by parchment paper.

I hope you enjoy this recipe! Please let me know what you think in the comments!

Sarah