Paleo Almond Pancakes
These fluffy Paleo Almond Pancakes are quick to make and taste fantastic topped with a mixture of berries… or lightly fried bacon! Yep, on the Paleo diet you can eat bacon! Gluten-free, grain-free, dairy-free, vegetarian. Low FODMAP. Under 30 minutes.
On Saturday I held a garage sale. It was cold, rainy and not the least busy. I sat there shivering, waiting and all I could think of was being inside and having some pancakes. By the time I closed up and listed my items on eBay instead, I had brainstormed a few recipe reinvention ideas, gone through my still-to-be-packed pantry contents – in a few weeks we will be moving house, and thought I’d try my hand at making the pancakes Paleo.
I’ve never really been a subscriber to a particular diet and I guess you could say that I am a mixed diet person, trying to incorporate a few things from different styles of eating into our everyday life. You can read more about the Paleo Diet here, but what it basically requires is eliminating all grains and grain-like foods, legumes, processed sugar and diary products from the diet. To be honest, we all probably have cooked Paleo before without even realising… You can eat all the meat, eggs, fish, fruit and veg you like just avoid things like pasta, rice, bread, chickpeas, lentils, cornchips, milk, cheese, butter, yoghurt, etc.
Now, the base of the pancake batter is very simple and uses some staples like eggs. Milk is substituted by filtered water and both bicarb soda and apple cider vinegar are added to promote that fluffiness, which makes pancakes sooo irresistibly good. As for the dry ingredients, well, my grain-free flour options were limited to just a couple I had on hand as I am trying to run my food stores low. I chose to go with blanched almond meal because it worked so well in these Fig and Almond Tarts. In fact, this recipe is very similar but refined sugar-free.
So, tell me, do you follow a specific diet plan or are you a mixed diet person like me?
- 2 eggs
- ½ tbsp apple cider vinegar (or white vinegar)
- ½ cup mashed banana (about 1 medium-sized ripe banana)
- ⅛ tsp sea salt
- ⅛ tsp cinnamon
- ¼ cup water
- ¼ tsp bicarbonate of soda
- 1 cup blanched almond meal (almond flour)
- coconut oil for frying
- ¼ cup mixed berries per serving
- 1 free-range bacon rasher, friend lightly
- 1 scoop of ice cream
- ¼ cup vegan coconut custard
- In a medium sized bowl whisk eggs with apple cider vinegar until just combined.
- Add mashed banana, sea salt, cinnamon and water. Mix well.
- Add bicarbonate of soda and almond meal. Mix with a spoon to combine the batter.
- Heat 1 tbsp coconut oil in a large fry pan over medium high heat. Using a ladle (I used a ¼-cup capacity ice cream scoop) spoon ¼ cup of batter per pancake into the pan an spread lightly – you should try to cook 2 or 3 at a time. Cook for 2 minutes, or until the bottom side is golden brown, then flip carefully and cook on the other side for another minute.
- Repeat with the remaining batter, making as many pancakes per batch as your pan will allow.
- Remove from the pan and serve immediately with your choice of toppings.