/

 

Paleo Pancakes

Below are the Paleo Pancake recipes submitted for our 2 year anniversary Paleo Pancake-off!  The winner’s recipe is listed first.  Congrats Leigh – and all of the Paleo Pancake cooks!

 

DAYWALKER’S (aka LEIGH’S)  PALEO CAKES
*Adapted from Paleo Spirit Recipe

Ingredients:

  • 1 cup coconut milk
  • 2 tsp vanilla
  • 1/4 cup honey
  • 4 eggs, beater with mixer
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 apple, chopped

How to:

  1. Preheat pan or griddle over medium-low heat.
  2. Beat eggs in a stand mixer until frothy. Mix in milk, vanilla, and coconut nectar.
  3. Mix dry ingredients together (flour, baking powder, cinnamon and salt) in a separate small bowl.
  4. Combine dry mixture with wet in the stand mixer and beat on medium speed for about 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for another minute or two or until the coconut flour is completely mixed into the batter
  5. Fold in chopped apple.
  6. Grease pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. If the batter seems too thin you may need to add a small amout of coconut flour to achieve the desired consistency.
  7. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.

Sweet Pancake topping:

  • strawberries, blueberries, honey and vanilla!

 

LOU’S CHOCOLATE PANCAKES WITH COCONUT MILK WHIPPED CREAM

Ingredients:

  • 1/4 cup apple sauce
  • 2 egg whites
  • 1 whold egg
  • 2 Tbsp coconut milk
  • 2 Tbsp cocnut flour
  • 2 Tbsp natural cocoa powder
  • 2 Tbsp raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • pinch of cinnamon
  • Coconut Whipped Cream

How to:

  1. Preheat a griddle over medium-low heat with some coconut oil.
  2. In a blender, add liquid ingredients. Blend on low speed until mixed.
  3. Add dry ingredients and blend until just mixed.
  4. Spoon the better onto the skillet.
  5. Using the bottom of the spoon, spread it out a little bit so the batter remains thin.
  6. Flip once you see bubbles popping though the top
  7. Serve with Coconut Whipped Cream

Coconut Whipped Cream

Ingredients:

  • 1 can unsweetened coconut milk
  • 1 tsp vanilla extract
  • 2 Tbsp agave nectar
  • 1-4 Tbsp coconut flour

How to:

  1. Chill a can of coconut milk in the fridge overnight.
  2. Drain off clear liquid.
  3. Beat in chilled bowl with hand mixer until fluffy.
  4. add vanilla and gradually add in agave nectar and coconut flour.
  5. Viola!  Paleo Whipped Cream!

 

 

JOE B’S BANANA / CHOCOLATE CHIP PANCAKES

Ingredients:

  • 2 bananas
  • 5 Tbsp of almond flour
  • 2 tsp of honey
  • 4 eggs
  • Pinch of baking powder
  • 1 cup of chops (I recommend Enjoy Life non-dairy mini-chips)
  • 1 tsp of clarified butter

How to

  1. Mix all ingredients in a blender except the butter and chips
  2. Heat a pan to medium/ low heat
  3. Add butter to pan
  4. Dollop pancake batter by the spoonful into skillet
  5. While the pancakes are cooking, add some chips to the uncooked side before flipping
  6. Flip pancakes when the sides get a little brown
  7. Serve with Maple syrup.

 

BACONCAKES by Poop
(Hilarious, right!?)

Ingredients:

  • 6-12 pieces of uncured bacon
  • 3 cups raw almond flour
  • 3 eggs
  • 1 can coconut milk (14 oz)
  • 1 ripe banana
  • 2 Tbsp vanilla extract
  • 1/2 Tbsp salt
  • 1 Tbsp baking soda
  • 2 Tbsp cinnamon

How to:

  1. Cook bacon until done to your liking.
  2. Turn grill down to low/medium heat
  3. In a blender, blend eggs, vanilla, banana and coconut milk . Blend until smooth.
  4. One by one, add in the dry ingredients. If batter becomes to too thick, add a Tbsp or 2 of water.  Consistency sholudn’t be runny – it should pour out like cake batter).
  5. Add coconut oil to pan.
  6. Pour batter into 6 inch pancakes and add cooked bacon to the middle.
  7. When pancakes form tiny bubbles and begin to pop- flip and cook the other side.
  8. Eat with100% pure maple syrup and enjoy!

 

GIGI’S (aka Trish’s) PALEO PANCAKES

Ingredients:

  •  3 EGGS
  • ½ C. COCONUT MILK
  • ½ C. SPARKLING WATER
  • 2 TSP. VANILLA
  • 1 T HONEY
  • ½ TSP. BAKING SODA
  • ½ TSP. SALT
How to:
  1. BEAT EGGS WELL AND THEN SLOWLY ADD THE OTHER INGREDIENTS. WHEN EVERYTHING IS BLENDED,
  2. ADD 1 C. OF FRESH BLUBERRIES.
  3. DROP ONTO A HOT GRIDDLE COATED WITH COCONUT OIL.
  4. MAKE THEM SMALL AS THE BATTER IS DIFFICULT TO HANDLE WHEN THE PANCAKES ARE BIGGER.  COOK THE PANCAKES UNTIL LIGHT GOLDEN BROWN ON BOTH SIDES.
  5. REMOVE AND SERVE WITH BLUBERRY SYRUP MADE WITH FROZEN BLUBERRIES COOKED DOWN IN ABOUT ¼ C. OF COCONUT OIL.
  6.  SPRINKLE WITH UNSWEETENED COCONUT AND WALNUTS IF PREFERRED.
MK’S Paleo Pancakes
Ingredients:
  • 1 cup almond flour
  • 1 cup shrdded coconut
  • 1/4 cup coconut milk
  • 3 whold eggs
  • 1 tsp almond butter
  • 1 tsp coconut oil
  • 1/2 tsp aking powder
  • 1/2 tsp vanilla extract
  • 1 tsp agave nectar
  • Add diced bananas to taste
How to:
  1. Mix all together
  2. Spoon onto medium heat griddle and cook, flipping once, until both sides are cooked through
  3. Top with agave and bananas!

 

Leave a Reply

You must be logged in to post a comment.

 

SHARE IT