Saturday, January 7, 2012

Paleo Coconut Flour Berry Pancakes Gluten-free

Paleo Gluten Free Coconut Berry Pancakes

What cave people ate for breakfast? Probably not.  Even so........

This is a good low-carb way to start the day. The high protein content also helps keep one satisfied for many hours. The berries add antioxidants and just plain deliciousness. The recipe is adapted from a recipe by While I am not following a strict Paleo diet (I find it too strict for me), I find that the baking recipes which use coconut, flax, or almond flour and lots of eggs, are great and easy to make. I don't know how they hold up leftover; there weren't any.

4 eggs
1 cup almond milk
2 tsp agave syrup
1/2 cup coconut flour
1/4 cup almond flour
1 tsp. baking powder
1/2 tsp salt
1 cup frozen huckleberries (if you are so industrious and lucky) or blueberries, fresh or frozen
oil for frying

Beat eggs until fluffy (I used a stand mixer here). Whisk in milk and agave until well-incorporated.
Combine, in a separate bowl coconut flour, almond flour, baking powder and salt. Pour in liquid ingredients and stir just until combined, and then gently stir in the berries.
Heat a griddle or large non-stick frying pan. and heat enough oil to coat over medium heat.
Working in batches, pour batter in 1/8-cup increments into the hot oiled pan. Cook until pancakes are brown on the bottom and the edges begin to dry out, about 2-3 minutes. It's very important to give them enough time, longer than other wheat pancakes, or they will fall apart. You will get it after the first try or so. Gently flip and cook until the other side is golden brown (this doesn't take as long as the first side).
Serve hot with butter or pseudo-butter, syrup, honey, jam or on their own.
Makes about 16 dollar size pancakes.
Serves 2-3.