You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but today we added black capped wild raspberries which grow like weeds around here in the summer. Fresh or frozen berries, both work perfectly.
I make up a batch of the dry ingredients and always have it on hand. Just add your wet ingredients and into the skillet they go!
DRY INGREDIENTS MIX:
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 2 tablespoons coconut flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon unbleached sugar (omg yes real sugar!)
Sift the almond flour through a fine sieve to remove clumps, add remaining ingredients, mix well, and store in an airtight container.
MAKE SOME PANCAKES!
this will make about 16 silver dollar size
- 1 large egg
- 1/2 – 3/4 cup almond milk or coconut milk
Note: This part you’ll have to adjust to your liking, depending on the actual size of your eggs and how thick or thin you like your pancakes
Crack the egg into a mixing bowl. Add milk, whisk until well blended.
Start by adding 1/4 cup of the dry mix and whisk together. Check consistency. If it’s runny enough to dribble off the whisk the batter will spread in the skillet and you’ll end up with thin pancakes, which can be delicious. We like our batter thicker, to make silver dollar pancakes (little ones that puff up nicely). Add more dry mix a little at a time and whisk again each time, until you get a consistency that looks like it will hold together well when you put spoonfuls in the skillet. Add a couple handfuls of berries, stir in gently.
Heat about a tablespoon of coconut oil, ghee or bacon fat in a large cast iron skillet or ceramic-coated nonstick skillet over medium heat until shimmering. Drop spoonfuls of batter in, with enough space between for them to spread just a little bit. Let them cook until you can see the bottom side is getting browned. Gently flip and cook one more minute. Serve hot how ever you like your pancakes. We like them with little tiny pats of butter on each one (I know, we’re serious about enjoying our pancakes), and a drizzle of maple syrup or honey.
add walnuts or pecans to the batter, top with sliced bananas
chopped dark chocolate and hazelnuts, top with honey and a squeeze of fresh orange
plain pancakes topped with bananas, cinnamon, whipped cream and a drizzle of honey
chopped dark chocolate in the batter topped with fresh strawberries and whipped cream
oh the possibilities….
If you make more than you’ll eat, just store the rest in an airtight container in the fridge. To reheat, arrange them in a single layer wrapped in foil and put in a hot oven for a few minutes, just until warm.