Saturday, January 11, 2014

Power Pancakes (Paleo and Gluten Free)

The idea for a gluten-free, paleo-friendly pancake is out there in a million forms these days, and we've tried many of the recipes with varying results. This one takes cues from the best parts of the versions we tried and puts them all together into one tasty pancake.

We've been eating less bread these days; it's sometimes a struggle to find a good replacement when an old, familiar craving strikes.  Even though one of us was skeptical and tried to make the case for French toast, we decided to give something less traditional a shot. These simple little pancakes won us over in a big way because the clean flavors of coconut, banana, and honey really shine through. They're fluffy and light, and they don't taste like a compromise. For brunch this weekend, add a simple mix of berries, vanilla, sea salt, lemon juice, and honey on the side if you like.

 Power Pancakes

1 large banana
2 large eggs
1/2 cup almond flour or meal
1/4 cup coconut flour
1 tablespoon honey (more for drizzling)
A pinch of Kosher salt
1/2 teaspoon baking powder
1 tablespoon coconut oil (more for the griddle)
1/4 cup unsweetened milk (almond or 2% milk)

Heat a nonstick griddle or large frying pan over medium-low heat. Into the work bowl of your food processor or blender cup, place the banana, eggs, almond flour, coconut flour, honey, salt, baking powder, coconut oil, and milk and blend until smooth. (Unlike traditional flours, you really can't overwork them because there's no gluten to activate.) The mixture should be thick and not quite as pourable as a traditional pancake batter. Add milk if needed.

Place about 1 teaspoon of coconut oil on the griddle and brush to coat. Place a 1/8 cup mound of batter on the griddle and run a rubber spatula over the top to smooth it into a 3-inch circle. Repeat. Allow pancakes to cook for 4 minutes or until bubbles start to form on the surface and the underside is golden. Carefully flip the pancakes and cook for another 3 minutes or until pancake is golden and set all the way through. Repeat until all batter is used. Makes about 1 dozen small pancakes. Serve warm with a drizzle of honey. (Serves 2.)

8 comments:

ceps weston said...

That looks delicious! I'm definitely giving it a go! I did a paleo recipe on my page to for spicy brownies in the slow cooker! If you ever do try and it tastes great let me know!

http://paindoesnthurt.com/paleo-spicy-brownies/

Steph Innes said...

Awesome Blog! I only just came across it and I love it!

Kazz1964 said...

Made these with buckwheat flour instead of coconut flour. So yummy

Jessie said...

We made these twice yesterday. The first time for a 3am snack since the kids randomly woke up hungry. They were so good my son insisted on them for breakfast too. Thanks for sharing!

Angie said...

These are fantastic, we ate all of them, thanks so much Justin (and Amy)!!!!!

Angie said...

Fantastic gluten free pancakes, thanks Amy & Justin!!! We ate all of them, licked our plates & danced around the living room ;)

Kate said...

Any chance of an egg-free version?

The Chubby Vegetarian said...

Here's a great buckwheat pancake that's vegan: http://chubbyvegetarian.blogspot.com/2011/01/vegan-buckwheat-pancakes-blueberry.html