Let me start by saying, I don’t identify as a traditional follower of the Paleo diet (was Vegan last week), I am really more of a Pegan these days, with some healthy animal protein and fat added in, both for health and enjoyment.
Example: last night, I had salmon roe with quail egg, king salmon belly, and yellowtail belly for a sushi dinner with my sister. And yes, I had some white rice with that meal, but yes, I am also on the lectin avoidance train and do notice that I feel better when I keep the grains in my diet to a minimum. Gluten is 100% out for me.
That backstory gives you the context for my post today on an excellent Paleo pancake recipe I found on Mark Sisson’s site. I try to avoid grains, but love pancakes, hence my quest for a solid Paleo pancake recipe.
Avoiding Paleo pancake scramble
In the past, I’ve found that most Paleo pancakes recipes, like Paleo bread, are, well, terrible, or at a minimum very difficult to coax into anything resembling a pancake. For a few weeks last year, I made a version of this recipe with coconut flour and apple sauce, and found it impossible to make into a coherent pancake. For me, it was more of a pancake scramble. I had lost faith, there was no such thing as a good Paleo pancake.
However, today my luck changed. I found the exception to the rule, a blend of tapioca and coconut flour that produced delicious pancakes for a chef that is somewhat prone to messing up pancakes. Read: I actually suck at pancakes but rocked these.
You needn’t hunt any further.
Your search has ended.
The recipe that follows is the only Paleo pancake recipe you will ever need.
The only Paleo pancake recipe you will ever need
I made a couple simplifications to the original recipe, mainly to cut down on what is a high likelihood of user error in my kitchen, but you can add back in a little honey and lemon juice if you’d like to.
- 3 pasture eggs
- 1/2 cup Bob’s red mill coconut flour
- 1/2 cup Bob’s red mill tapioca flour
- splash of vanilla (about 1.5 tsp)
- 1/2 cup full fat unsweetened coconut milk
- 1/4 cup filtered water
- 1/2 tsp baking powder
- One scoop of grass fed ghee
- Michigan Blueberries
- Organic maple syrup
Add the pasture eggs to a bowl and whisk. Add coconut milk, whisk until blended. Add vanilla, blend further.
In a separate bowl, add the coconut and tapioca flour and blend. Add baking soda.
Take the flour and add to the wet ingredients blending and whisking until you have a nice consistent paste like batter. Add water if you need to lubricate the mixture.
Heat a cast iron skillet over medium high heat, add the ghee and allow to melt.
I then added the entire bowl of pancake batter as one pancake and spread evenly across the skillet. Keep on medium high heat for approximately 3 minutes, or until the top of the pancake begins to bubble.
Add blueberries to top of the batter and use a spatula to gently push down into the batter.
Flip the pancake, cook on the other side until the pancake is cooked through.
Add to the plate with additional berries and maple syrup.