I got this recipe from CrossFit Santa Cruz's foodie, Kristie A's blog "Feasting on Fitnes". She has an amazing blog and posts very useful information. I suggest you add it to the blogs you follow if you are a CrossFitter living a Paleo life :) As I stated in earlier posts I adore pancakes. This month I cannot eat them for a cheat meal - as I am trying to NOT have cheat meals, so to the computer I went to find a better recipe for Paleo friendly cakes. I found this gals blog and the pictures she posted made the little cakes look SO delicious---that I couldn't wait for Sunday morning to give them a try. I managed to let myself sleep in, which is difficult for me since I rise before 4 am every day....but I didn't wake up until 9am. I am lucky enough to have a fabulous farmers market directly across the street from my house on Sunday's , so after a strong cup o Joe, I meandered across the street to purchase my weekly fruits, veggies, farm fresh eggs and fresh caught fish. The kids were still asleep when I got back from my shopping so I started to whip up some breakfast to hopefully stir their lazy butts to wake up! :) Let me just say....these pancakes are DE licious! She writes in her blog that they do not need syrup - I was a little hesitant to believe her, but man when she's right, she's right! They were so yummy and moist that I didn't need any sugary flavorings to add to the already honey sweet batter. Great job Kristie! I will be preparing these tasty treats on the weekends for sure! Top with sliced fruit and slivered almonds or top with almond butter and roll up.....just eat them! You will NOT miss the conventional gluten laden cakes at all. I promise!
Pancakes from Heaven
slightly adapted from Flapjacks
Cooking Time: 15 minutes
2 eggs, room temperature (warm using a warm water bath or leave out prior to cooking)
1/8-1/4 C honey
1 T vanilla extract
1/2 C water
1 and 1/2 C almond flour/meal
1/2 tsp kosher salt
1/2 tsp baking soda
coconut oil (for cooking)
Using a blender, combine the wet ingredients: eggs, vanilla, honey, and water. Blend until smooth. Then, add the dry ingredients: almond flour, salt, and baking soda. Blend until smooth.
Heat a non-stick skillet over medium heat (I had to crank mine up to med-high to get it going, then back down to med-low or lower by the time I reached the last batches--but that could be my stove). Add coconut oil and swirl to melt and distribute. Pour pancake batter onto the skillet to get your desired size of pancakes (I found that smaller is better and was able to fit 4-5 sand-dollar sized pancakes in my large skillet). Wait until you see bubbles bursting from the center of the pancake before turning (I had some trial and error with this--the bottoms cooked fast and the tops stayed liquid, making for a messy flip). The upright side should be golden brown (not burned) and crusty/crunchy. Yum! Wait until the underside is browned before removing and continuing the process with the remaining batter.
I got a slew from this recipe, around 12 depending upon the size. Keep the removed pancakes warm using a warming burner or oven set to warm. It helps to put a moistened paper towel on top to keep them from drying out.
Once done, you don't need any syrup. Let me say that again since it came as a surprise to me too: You don't need any syrup! They are delicious as is and a great accompaniment to eggs (in background of next picture)!