One dish that I miss more than any other since going paleo is a fluffy, warm stack of pancakes. We used to have a weekly tradition every Sunday morning of meeting our friend Bre for breakfast. More often than I’d care to admit, we’d end up at The Original Pancake House. They don’t have ordinary pancakes, they have the queen of gluten-filled pillows: sourdough pancakes. You can smell them outside the front door, their sweet and sharp aroma is irresistible.
Recently I’ve spent many Sunday mornings attempting to make a suitable paleo replacement for pancakes. The sweet potato version that I came up with are good, but not always what I’m looking for, especially on a warm weekend. I’ve scoured the web in search of the perfect recipe. Most of them are dry, dense, and taste like you took a bite out of a coconut – not at all what I was hoping to achieve. Finally, the culmination of many failed attempts has resulted in what I think is the best replacement I’ll ever get for those sourdough beauties, without devouring the real thing. Keep in mind, these pancakes don’t have the delicious pungent flavor as the original, but they do have the taste and texture of a standard breakfast pancake.
Almond Flour Pancakes
3 ea. eggs, separated
.5 oz. high quality butter, melted, cooled to room temperature
2 oz. coconut milk
.5 oz. raw honey
1 t. vanilla extract
6 oz. blanched almond flour, sifted
.5 t. baking soda
.25 t. baking powder
.25 t. kosher salt
1 t. ground cinnamon
1. Separate the eggs, combining the yolks in a large bowl and the whites in a medium bowl. Set the whites aside.
2. Add the melted butter, milk, honey, and vanilla to the yolks, whisking thoroughly.
3. Combine the flour, soda, powder, salt and cinnamon in a small bowl.
4. Add flour mixture to wet ingredients, whisking completely to combine.
5. Whip the egg whites to stiff peaks (about 2 minutes on medium speed).
6. Fold 1/3 of the whites into the batter – this will help to soften it’s texture in preparation for folding in the rest of the whites.
7. Add another 1/3 of the whites into the batter, gently folding them in so as to retain their aeration.
8. Fold the remaining whites into the batter, ensuring that they are completely incorporated without over-mixing.
9. Preheat a non-stick skillet with coconut oil or pan spray over medium-low heat.
10. Scoop with a 2 oz. portion scoop for a 4″ pancake (you can prepare whatever size you prefer) onto the greased pan.
11. Cook over medium-low heat on the first side until the edges begin to set and you see bubbles forming in the middle, 2-3 minutes.
12. Gently flip the pancake and continue cooking on the second side until the pancake is set in the middle (you can check by gently pressing on the center of the pancake).
13. Hold warm until you’ve cooked all pancakes, serve with maple syrup, preserves, honey, or a dash of cinnamon.