Brunch

Paleo Pancakes With Berries And Maple Syrup Recipe

Keep it light and gluten-free with almond flour

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.

Reprinted with permission from The Paleo Diet: Food Your Body Is Designed To Eat

Paleo Pancakes With Berries And Maple Syrup Recipe

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Level of Difficulty: Easy
  • Serving Size: 2

Ingredients

  • 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

Directions

  1. In a large mixing bowl, whisk the flours, eggs and water together until you have a smooth batter.
  2. Any lumps should soon disappear with a little mixing.
  3. Whisk in the prune juice and nutmeg, and set aside for a minute or two.
  4. Place a nonstick frying pan over medium heat, and allow to get hot — about 2 or 3 minutes.
  5. 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).
  6. Let the batter bubble a little and cook for a minute, then flip and cook for 1-2 minutes on the reverse side.
  7. Turn onto a plate and serve with fresh berries and a drizzle of maple syrup or honey.

Author's Tips:

  • 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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