MIX & MATCH 3-INGREDIENT PALEO PANCAKES
One of the main things I missed when I started the Paleo Diet in 2012 was a carby, bread-like food at breakfast. I tried several grain-free bread and muffin recipes but they didn’t digest well. Since healing my digestive system was one of the main reasons I went Paleo, this obviously defeated the purpose.
Enter Paleo Pancakes. At first I was intimidated by the recipes. All of them I found online and in books had way too many ingredients for my sluggish morning brain to comprehend. I let it go until recently when I started phasing into the Wahls Protocol which is mostly Paleo. So I started experimenting with how few ingredients I could get away with putting in them.
Hello, 3-ingredient Paleo pancakes!
I am now a happy camper in the morning! These pancakes are so easy even I can make them in my caffeine-deprived stupor. They can be whipped up in 5 minutes time, then put on the stove to cook while you go do something else. Food that cooks itself. What’s not to love?
Even better, there are infinite varieties of pancakes you can make with this recipe. It’s a very forgiving and flexible, so use these measurements as a starting point to get the thickness and consistency of batter you prefer. Play around with ingredient combinations and let me know what your favorite ones are!
Mix & Match 3-Ingredient Paleo Pancake Recipe:
½ c mashed fruit – very ripe bananas (1 banana mashed equals half a cup), cooked pumpkin (I use organic pumpkin in a BPA-free can), cooked butternut squash (this is also available in a BPA-free can), thick apple sauce (if the applesauce is thin, reduce to ¼ c and only use 1 egg)
½ c almond meal flour – be sure you are buying gluten-free flour. Many nuts are processed in a facility that also processes wheat. I like this brand.
Beat eggs with a fork in mixing bowl. Add fruit and mix well (I use the same fork) so that you now have a thickish smooth liquid. Add almond meal flour and mix until just blended.
Cook on stovetop in a pan well coated with coconut oil or butter/ghee. Spoon out batter to form no larger than 4-inch diameter pancakes. Cook on low (this low setting is important) for 10-15 minutes. Set the timer so these do not get too brown and do not disturb them. Flip over and cook 5-10 more minutes, or until golden brown. The flip side will cook faster, so watch to be sure they don’t burn. Serve with more butter or coconut oil, maple syrup or honey, nuts, berries or nothing at all. These are so sweet I haven’t been adding anything to them.
Makes five 4-inch pancakes.
¼ c Nuts – raw, organic that have been soaked and dehydrated to neutralize some of the phytic acid is best. If possible, use raw nuts to avoid the loss of nutrients and the inflammatory effect from oil oxidation – both due to high roasting temperatures. (shop here for properly prepared nuts)
¼ c Shredded coconut or coconut flakes – be sure you are getting gluten-free coconut. I like this brand.
¼ c Dried unsulphured fruit – cranberries, currants, raisins, chopped dried apples or apricots
¼ c Fruit – fresh or frozen. If using frozen berries (especially blueberries), let them thaw slightly, pat dry with a paper towel and add at the very end right before cooking. Or you can sprinkle them on the pancakes once they are on the stove. Otherwise you will end up with purple pancakes.
Chocolate chips – I have not tried this, but it is very popular. A nice Saturday morning treat! These chocolate chips are delicious and are the healthiest, cleanest version of chocolate chips I’ve found.
Photo credit: Wordridden via Flickr