Even though I’m Paleo I do miss having things that feel like some of the “old” foods that I used to eat. While I don’t want to eat a regular pancakes anymore because I think that they’ll be too sweet for my tastes and because now when I eat things with gluten it makes me feel unwell, but that doesn’t mean that I don’t want to have something like pancakes every once in a while.
The tricky thing about Paleo baked goods is that nothing is as good as the “real” thing; however, these are hands down the best paleo and grain free pancakes I’ve ever made! They are apple cinnamon pancakes, based on a recipe featured on Nourished Kitchen: Grain-free Apple Cinnamon Pancakes but I made a few tweaks while I made them on my own.
Here is what I did, you can try the original recipe, try mine below, or make some additional changes of your own (if you try something that is delicious please post to comments!
Ingredients:
- 4 large eggs
- 3 tablespoons applesauce
- 1/2 cups coconut flour
- 1/4 cup of unsweetened shredded coconut
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- coconut milk (for thinning batter if needed)
- ghee or coconut oil
- additional cinnamon (for sprinkling the pancakes)
So I started off with creating the batter – I used the food processor as recommended in the original recipe, but don’t let that stop you from making these, it will just make the batter nice and smooth! Basically I threw everything in, then pulsed until incorporated. My batter was really thick so I added a little coconut milk not sure how much probably a 1/4cup to the batter to make it a little thinner. To make the process of cooking the pancakes go a little faster, I suggest you preheat the pan so that it’s hot before you put the pancakes in!
After the batter is done, no more ingredients and all you have to do is cook them in the pan! These were not runny at all, if you skip the extra shredded coconut I’ll bet they are a little more like traditional pancake batter. You can see from how they are in the pan, I used a large kitchen spoon and made them bigger than silver dollar size, but smaller than normal pancakes. I used the spoon to spread out the batter, using some coconut oil in the beginning to make sure they didn’t stick to the pan.
My first batch was perfect for color, and then as I got distracted and the pan was thoroughly heated through they browned a bit more. They were still good even a little more “well done” and did require a little squishing to make sure they were cooked all the way through. they have just the right amount of sweetness with the apple sauce and the hint of vanilla.
Finally, here is what they looked like plated – I added some kerry gold butter to the top with some fresh raspberries. My husband added a little real maple syrup, but if you’re looking to stay sugar free go with the butter and a few fresh berries.
About Laura Pappas
