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Author:
Franco Salzillo
If you don’t know about the Paleo diet, let us fill you in on the details. The idea is to eat what our ancestors ate thousands to millions of years ago during the Paleolithic era. Why? Because we evolved to eat that way, so that must surely be the type of food we should eat!
This means no artificial ingredients, additives or chemicals. Grains and dairy are big no-no’s as well. So, how to cook paleo meals? With lots of imagination. Here’s how to make fluffy and flavorful paleo pancakes.
To make pancakes, you need flour and by that we mean the right kind of flour. Almond flour does the trick, although you’ll also need some tapioca starch to keep the pancakes together. No one likes crumbly pancakes, and that’s what you get if you’re not careful. After all, gluten in wheat flour is like glue and we must find a way to substitute it.
We also need a liquid, and since milk is not paleo, almond milk is your best bet. Eggs, a pinch of baking soda, cinnamon, salt, and a few drops of vanilla extract turn these fluffy pancakes into authentic delights, so make yourself a tall pile of pancakes!
Refined sugars are not paleo, but fruit is. After all, fruit has been around for millions of years, and they’ve always been part of our diets. Top your pancakes with your favorite fruit and that’s all the sweetness you need.
For something more familiar, use raw, unfiltered bee’s honey to sweeten your day. Now, not all paleo experts are okay with honey, so do your own research.
Remember, breakfast is the most important meal of the day, and it was especially important for our cave-dwelling ancestors, who needed their energy replenished to survive, so don’t be shy now and feast on these pancakes guilt-free.
Throw in your favorite nuts and seeds to the batter or top your pancakes with them to add an extra crunchy bite, more protein and nutrition. Again, not all grains are paleo-friendly, but you get the idea.
Let’s make some paleo pancakes and start the day with the right foot. What’s not to love about these?
In a mixing bowl, whisk the eggs and add the almond milk, baking soda, salt, vanilla and cinnamon. Slowly incorporate the tapioca starch and the almond flour while whisking to form a runny batter.
In a non-stick skillet over low flame, melt the coconut oil and spoon the batter to make four pancakes one at a time. Gently flip after 3-4 minutes or until golden.
Note: raw, unfiltered, local honey is considered paleo by some experts, so drizzle away!
