Sunday, April 20, 2014
Kelly Brozyna's "Best Ever" Paleo Pancakes
I'm sure there are plenty of people kicking off their Easter morning with sugar. I thought it my duty to offer a sweet treat that's not going to send you into a sugar coma! I've always liked to serve something special on Easter morning, and keeping it simple is the way to go when the latter part of the day potentially involves travel, family and more cooking.
Ever since Kelly Brozyna dubbed these the "best ever" paleo pancakes I've wanted to try them out. I have yet to be disappointed by any of her recipes, whether posted on The Spunky Coconut website or in one of her cookbooks.
I was intrigued by the use of both coconut and almond flour as well as starch here; they did combine to make a really nice texture and pancake that was easy to flip. My kids both devoured theirs with delight! I did find that a coconut flavor predominated, so I might revisit this one and tweak the ratio of coconut to almond.
All in all, though, this one was a big hit! Nods to Kelly for yet another great creation.
Kelly Brozyna's Paleo Pancakes
adapted from The Spunky Coconut
1 cup almond milk
1 tsp. apple cider vinegar
5 large eggs
1/4 cup packed almond flour
1/2 cup arrowroot or tapioca starch
2 tbs. melted coconut oil
2 tbs. raw honey
3/4 tsp. baking soda
1 tsp. cinnamon (my addition… I always add cinnamon to pancake batter!)
Mix all ingredients until smooth (I used my Vitamix to ensure there were no lumps from the coconut flour).
Add some coconut oil to a pre-heated skillet.
Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger.
Cook each side until pancake is cooked through.