It’s kind of embarrassing how sore my arms, shoulders and neck are from playing inner tube water polo last night.. I mean, we were in inner tubes. We kind of looked like freaks. But I can’t explain how incredibly fun it was, and believe it or not, it was a work out. My friend Marian, the creative director of HASHTAGpaleo invited me to come with her to the pick up match organized by Atlanta Sports and Social Club. I can’t wait to check out their other events and leagues, and maybe drag some friends with me to the next inner tube water polo game. (The next game is Wednesday July 10th at 8 PM at Grant Park pool, if you live in Atlanta, come!!)
So pancakes. They kind of get a bad rap. Along with pizza and ice cream, pancakes are one of those foods that Paleo purists shake their heads at. But if you’re not eating them everyday, I see no reason why you can’t treat yourself every once in a while with pancakes made with wholesome ingredients that will provide you with relatively substantial nutritional value. That’s way better than going to IHOP and ordering any of their pancakes, which pretty much all include dairy, processed sugar, soy and gluten. So if you’re going to eat pancakes, make a fun morning out of it and make them yourself at home. That way, you know exactly what’s going into them. BUT if you’ve never made paleo pancakes before, don’t expect fluffy, light pancakes like you get when using buttermilk, sugar and regular flour. These will be a little more moist and dense, but still delicious.
This recipe is also 21 DSD friendly! *At the end of this post I’ll include my 21 DSD variation that I photographed for this recipe (THEY WERE SO GOOD). I’ll post other non-21 DSD variations later on, so prepare yourself for more drool-worthy pancake pics. Speaking of 21 DSD, today is day 10! I’m pretty much halfway done. Tomorrow I’ll do a post on my experience thus far and include a bunch of examples of my meals, for those of you who are curious what sort of things I eat on a daily basis.
NOTE******* I have made a slight alteration to the original recipe, swapping 1 Tbsp of flax for psyllium husk. It makes the pancakes fluffier! If you don’t have psyllium you can just use flax or almond flour.
- ½ cup mashed fruit or veg (grated apple or carrot, pureed pumpkin, butternut squash or sweet potato, mashed banana, etc. whatever floats your boat, but the texture of the pancakes will vary depending on what you use)
- 1 Tbsp + 1 tsp almond butter or nutbutter of choice
- ¼ cup coconut milk
- 2 eggs
- 1 tsp vanilla
- 2 Tbsp coconut flour
- 1 Tbsp ground flax seed
- 1 Tbsp psyllium husk (if you don't have this then just use more flax or almond flour)
- 1 tsp spices of choice (I usually use cinnamon and nutmeg, but cardamom would be great too)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp apple cider vinegar
- Optional add ins: nuts, chocolate chips, blueberries
- Combine mashed fruit or veg, nutbutter, coconut milk, eggs and vanilla in a large bowl, and whisk until smooth (or do it in a food processor).
- In a separate bowl, mix coconut four, flax, spices, baking soda and baking powder, then add to the wet ingredients, and whisk until combined. At the end stir in apple cider vinegar, then let sit for a few minutes (the baking soda will react with the vinegar as a raising agent. In regular pancakes, buttermilk provides the acid for the baking soda to react with)
- Stir in any add ins, and heat up a skillet over medium heat with butter or coconut oil.
- Ladle in a 3-4 Tbsp batter for each pancake, and let cook over medium heat (slow and steady wins the race with these pancakes, or you’ll burn the outside without cooking the inside thoroughly).
- Flip once the edges lighten in color and the pancakes start to bubble. They should be pretty easy to flip but still be gentle.
- Once browned and cooked through, remove from the skillet, and repeat with the rest of your batter. Top with grass-fed butter, pure maple syrup, sautéed fruit, or whatever your heart desires.
*21 DSD friendly recipe:
Follow all the same steps above, just use a grated green apple, green tipped banana, pumpkin, carrot or butternut squash (or a combination of those). Top with butter, coconut oil, coconut butter, nutbutter, or sauteed apples. Mine were made with half of a green tipped banana, a little grated green apple and topped with some more green apple sautéed in coconut oil with cinnamon, and an almond butter drizzle I made (I heated up a little butter, coconut oil, almond butter and coconut milk, and thickened it with a little tapioca starch). And there you have it. Sugar free, grain free, filling and yummy pancakes.