I'll admit it. . .I'm a paleo pancake snob.
Life is too short not to enjoy a really delicious stack of pancakes with real maple syrup. While paying proper homage to the brave pioneers of paleo cooking (all the wonderful gluten-, grain-, dairy-, and legume-free chefs out there), I still hadn't found a pancake recipe that wasn't too sweet, too grainy, wouldn't burn too quickly, or wouldn't dissolve onto my spatula in an attempt to flip it. I had my work cut out for me.
But this recipe is fabulous! These little diddies are tender, complex, not-too-sweet, and perfect for paleo sandwich bread as well. The chestnut flour lends a lovely light texture and slight nuttiness to this recipe. You can find chestnut flour at most health food stores now. Fun Fresh Foods brand Gluten Free Italian Chestnut Flour works perfectly.
Cindy's Perfect Paleo Pancakes
1/4 t. vanilla
2 t. maple syrup
2 T. melted coconut oil
1 T. chestnut flour (or coconut flour if you don't have on-hand)
3 T. almond meal
3 T. coconut flour
1/8 t. salt
1/2 t. baking powder
Preheat your largest nonstick pan over medium-low heat.
Whisk all ingredients together in a bowl until batter is smooth. Using a 2 T. measure (coffee scoop), spoon out the batter into a heated, lightly oiled pan to create a pancake of your perfect size. Once a bubble or two forms on the surface of the pancakes, peek at the underside, and flip each pancake when it's browned to your heart's content. Remove from pan once the second side is just browned.
Enjoy with a side of bacon, berries and maple syrup.
Also fabulous with my Sour Cherry Sauce or a fruit topping.
These keep well in the refrigerator for several days. Just toast or microwave slightly to heat up for best taste and texture. Use the pancakes for yummy sandwiches, bread, AB&Js (Almond Butter and Jelly Sandwiches), flatbread for dipping in stews, mini flatbreads for appetizers, or hamburger buns.