How to Make The Best Paleo Pancakes
I've been battling my weight for most of my life and I blame it on sweets. I used to curse the trays of baked goods on bakery shelves that practically begged me to take them home. Once the pancake craze took over Japan by storm, I was in utter despair as I struggled to walk past pancake restaurants without a second ( or third ) glance.
So I guess it's no understatement when I say that almond flour saved me from jumping off a cliff. All kidding aside, these paleo pancakes satisfy my most intense pancake cravings and they always fill me up without weighing me down. No gluten, no refined sugars and no sugar high to bring me down afterwards. The best thing about these pancakes is that they are easy to make and pretty good as far as paleo pancakes are concerned.
- Keep the pancakes around 6 inches in diameter or smaller.
- Don't overcook the pancakes. They taste better slightly moist.
- Blend all ingredients well with a blender. You can also mix well with a whisk
Enjoy these pancakes with a little maple syrup, a sprinkling of cinnamon or with fresh berries.
- 2 eggs
- 1 tablespoon organic erythritol
- 1 tablespoon vanilla extract
- 1/4 cup water
- 1 1/2 almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon arrowroot powder
- 2 tablespoons grapeseed oil
- Combine the eggs, erythritol, vanilla extract and water in a blender or using a whisk and blend until smooth.
- Add almond flour, salt, baking soda and arrowroot powder, making sure to blend well.
- Heat the grapeseed oil over medium-low heat.
- Pour 1 heaping tablespoon of batter onto skillet for each pancake.
- Cook for 3-4 minutes or until bubbles form on the surface.
- Flip the pancakes and cook for another 2-3 minutes.
- Serve with a small serving of real maple syrup.