Kick-start your new year with a few essential Paleo recipes. Daniel Green, a.k.a. The Model Cook, has refined his caveman-friendly repertoire with his latest book The Paleo Diet. That’s right, a really good Paleo cookbook has a killer pancakes recipe. You might never use white flour in yours again.
Pancakes always make a delicious weekend brunch — and who says you can’t have them on a Paleo diet? Simply replace regular flour with coconut and almond flour and you can achieve light, fluffy, gluten-free results.
- 1 cup almond flour
- 1 tablespoon coconut flour
- 3 eggs
- 1/4 cup water
- 1/3 cup prune juice
- 1/4 teaspoon freshly grated nutmeg
- olive oil spray
- 1 1/2 cups fresh berries
- 1 tablespoon grade B maple syrup or melted raw honey
- In a large mixing bowl, whisk the flours, eggs and water together until you have a smooth batter.
- Any lumps should soon disappear with a little mixing.
- Whisk in the prune juice and nutmeg, and set aside for a minute or two.
- Place a nonstick frying pan over medium heat, and allow to get hot — about 2 or 3 minutes.
- Spray the pan with a little oil and add a spoonful of batter (it is best not to crowd the pan, so make these pancakes one at a time).
- Let the batter bubble a little and cook for a minute, then flip and cook for 1-2 minutes on the reverse side.
- Turn onto a plate and serve with fresh berries and a drizzle of maple syrup or honey.
- When you make these pancakes, try and cook them as soon as the batter is made, as the coconut flour can swell and thicken over time — it doesn’t keep overnight.
- The paleo plan cuts out all processed, refined sugars, but does allow a few natural sweeteners. The best types to use are grade-B maple syrup, which is 100% pure and distilled naturally, and raw honey, which is again unprocessed, and contains all the nutrients the bees put into it.
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