I had my two nieces stay with us overnight this weekend, so I wanted to whip up a fun breakfast for the four kids. They requested chocolate chip pancakes, so I agreed... on MY terms. While my kids pretty much know what to expect from my cooking and baking, their cousins only know their aunt likes healthy food. They thought these pancakes were "the bomb," having no idea they lacked gluten, dairy and refined sugar.
The reason I dubbed these "fluffy" pancakes is because I separated the eggs and whipped the white. It really did make a difference!
For those who aren't fans of paleo treats... I totally understand. I will confess I didn't even eat these, but enjoyed my tea and green smoothie instead. If you're looking for a good recipe with which to treat your kids and family, though, give this one a try. Great stand-in for traditional pancakes (you know it's a winner when FOUR kids give a dish thumbs up!)
Fluffy Grain-Free Almond Flour Pancakes
1 1/2 cups almond flour
1 1/2 tsp. baking powder
1 1/4 cups coconut milk
2-3 tbs. raw honey
2 eggs, separated
3 tbs. butter or coconut oil, melted... plus more to grease skillet
small handful dairy-free chocolate chips (optional)
In a medium bowl, whisk dry ingredients. In a separate bowl combine egg yolks with coconut milk and melted butter or coconut oil.
Pour the liquid into the flour mixture and stir to combine. Beat egg whites until they form peaks, then carefully fold them into the batter. The less you mangle the peaked whites the fluffier your pancakes will be!
Cook on a skillet greased lightly with coconut oil and serve. If using chocolate chips, drop a couple into a pancake once you form it on the skillet, before flipping.