The initiation of my Paleo Pancake Party became a tradition many years ago before I was even paleo. I was looking to make a pancake not loaded with carbs, since I wanted to also serve optional scones or muffins and at that time I was on the standard gluten-free diet, as I have three celiacs in my family and I am one of the three. The gluten-free diet is loaded with carbs in baked goods from the grains and starches. More recently, my family has thrived on my no grains house and my friends now constantly ask me to cook or bake for them or to make any of my special paleo drinks. I am talking about my non gluten-free and non paleo pals!
Back to the pancake party! Kids can help with this paleo recipe by forming small dollops of batter in the pan to make Mickey Mouse face pancakes. They will love to add eyes, ears and lips with fruit when ready to serve, or they can take small pancakes and pile them high before they topple over. It is just fun! Kids love small foods and adults like the large. Go figure…:-)
I used to have amazing cupcake parties with kids for renowned Pamela’s Products, a company I still adore yet I have long since applied the basics in the paleo diet and found what works best for me: i.e. no grains and no legumes, plus I am lactose-intolerant so it was not a hard transition. I felt so immediately different with the change that I really did not care. The only new challenge was really the change in the baking from using gluten-free grains to no grains. I actually find it easier to develop my recipes from scratch that are grain-free as opposed to gluten-free anyhow. Gluten-free is very particular in the ratios of grains and starches and also loses flavor and dries hard as a rock after a few days even with diligent storing. Gluten-free also is best soon after baked or fresh out of the oven. Not the case with paleo baking. In fact, on all counts above, it is just the opposite.
I serve these pancakes with plenty of protein dishes like my quiche, or even my sausage and peppers, and my Fruit and Berries Protein Dessert (check that out!) and don’t forget my easy, delicious and fun drink options.
So I will now introduce my fluffy family favorite. One I serve to my family and friends whether they are paleo, gluten-free or not and they all ask for more. Have fun with this recipe and definitely check out my latest PaleOmazing giveaway too… enjoy!Print
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons honey
- 2 teaspoons vanilla
- 8 eggs
- 1 teaspoon white or apple cider vinegar
- 8 teaspoons ghee or coconut oil (for pan purposes only)
- OPTIONAL TOPPINGS: fresh berries, syrup of choice, butter of choice, cinnamon and erythritol, etc.
- Sift your dry ingredients together.
- Mix all the dry ingredients in a mixing bowl.
- Except for the vinegar, mix all the wet ingredients in another bowl.
- Combine the ingredients from both bowls and mix very well.
- Add vinegar and mix well. Let sit for 5 minutes.
- Heat pan with a little coconut oil or ghee.
- Cook over medium heat, turning once until a golden color develops.
- Add butter or ghee as needed to prevent sticking.
- Serve these warm immediately.
- OPTIONAL: Serve with maple syrup, sugar-free syrup or with ghee and syrup, or ghee alone, or berries and syrup.
These re-heat well in the microwave at 5-10 seconds, all depending on your microwave, yet will burn if you try to toast them.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.