Paleo Pancakes…the search is over
We make pancakes about once a month, but we never make the same recipe twice. We’ve been experimenting and trying to come up with something that we really like. All of our previous efforts have been okay, but not great. Our pancakes have always turned out too coconutty, too grainy, too flat, too dry or too hard to flip. Finally, we’ve done it. We’ve found a great way to make delicious, fluffy pancakes. Our daughter thought these turned out exactly like non-paleo pancakes in terms of texture. The search is over. This is the recipe I’ll stick with.
Chestnut Almond Flour Paleo Pancakes
- 1 cup of chestnut flour (Kastanienmehl in German, found at reformhauser and Bio Ladens. CHF 6.90 for 350 gms)
- 1/3 cup almond flour
- 2 tsp baking powder
- pinch of salt
- 4 medium eggs or 3 large eggs (we used 4 bio Swiss eggs which aren’t very big)
- 1 Tablespoon maple syrup
- 1 tsp apple cider vinegar
- 1 Tablespoon water
- 1 tsp vanilla
What we did
- Mix all of your wet ingredients together in a small bowl and set aside.
- Sift your dry ingredients (except almond flour) together since chestnut flour tends to clump. I’m usually too lazy to sift but it is an important part of getting your pancakes fluffy so don’t skip this step.
- Add your almond flour to your sifted dry ingredients.
- Now add your wet ingredients to your dry and mix well.
- Heat 1 tsp of ghee or coconut oil in your pan on medium heat.
- Spoon your batter into your pan and cook until bubbles form before flipping.
- You will be amazed at how big and fluffy these turn out.
You could add in cinnamon or pumpkin pie spice to these as an option.
We shared this recipe at Allergy Free Wednesdays, Gluten Free Fridays
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