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Paleo Pancakes: legit (Paleo, Gluten Free, Dairy Free)


Practice Makes Pancake

I’ve been working on this pancake recipe for some time. A pancake recipe that I could thoroughly enjoy without feeling like crap afterward. A pancake recipe in which I could eat a proper portion and feel great afterward. If you’re new to my blog, let me fill you in… I need to watch my carb and sugar intake something fierce. Carbs and sugar, along with oh you know just a handful of other foods aggravate my autoimmune symptoms.

While there are periods where I abstain from paleo treats and sweets all together, there are no cheat days for me. Not really. I have eaten Paleo since May 20th, 2015, without exception. Have I bent the rules here and there with a little white rice, or a goat cheese crumble? Sure. But in essence, paleo, primal and surely gluten free. I’m very proud of that. I’m proud of how far I have come. But the truth is that with someone with Autoimmune health issues, who chooses to heal through diet there is no time off.

On top of that I have to WORK MY ASS OFF to stay in shape. Weight doesn’t magically disappear because my diet is squeaky clean, or the fact that I workout four days a week. I have to put in all the work and then some.

But guess what? None of that stops me from loving myself and loving food…. and having pancakes. These pancakes are delicious. Makes four. I had two. It was glorious.

About The Ingredients

I used mostly almond meal, cashew milk, eggs and a little cassava flour. I added pumpkin spice which is a mix of ginger, cinnamon and nutmeg, but no actual pumpkin because I don’t know how I feel about that. Cooked up in Tin Star Brown Butter ghee for extra goodness and lightly sweetened with Truvia Nectar for a touch of sweet with half the carbs and calories.

Now I know this can be controversial, you can use honey or maple syrup, go for it. For me, Truvia Nectar works. It’s made of honey and stevia and a teaspoon was enough to sweeten these babies perfectly. I recently did a sponsored post for Truvia, in which I learned about and used Truvia Nectar. I never do sponsored posts for stuff I won’t personally use. I already use Brown Sugar Truvia to bake with, and I’m loving this liquid sweetener. You can see my sponsored post here.

Let me reiterate that: Using these Truvia products works for ME. You do what works for YOU. I can’t tell you what that is, everyone is different, there are no rules, there is no handbook. Sorry. We’re all just figuring this out together. I’m just a girl, cooking really good food, trying to be the best version of myself I can be.

YOU CAN USE REAL HONEY TOO! And they turn out FANTASTIC! 

Bah Humbug

If you’re not in to all things Fall. No worries. Omit the spices and the pecans and you still got yourself a killer pancake. You’re welcome.

Processed with Snapseed.

Processed with Snapseed.

***updated and improved recipe for extra fluffy pancakes****

Serves 1

Pumpkin Spice Pecan Pancakes

5 minPrep Time

15 minCook Time

20 minTotal Time

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Recipe Image

Ingredients

  • 1/4 cup nut milk (I used cashew milk)
  • 2 egg
  • 1/2 tsp Honey (or preferred liquid sweetener)
  • 1/2 cup fine ground blanched almond meal
  • 3 level tbsp Otto's Cassava Flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • Pumpkin Spice Seasoning (optional, leave out for plain pancakes)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • Other:
  • Tin Star Brown Butter Ghee for cooking
  • 1/4 cup chopped pecans (optional)
  • For topping
  • Extra pecans
  • 1 tsp Tin Star Brown Butter Ghee
  • 1/2 tsp Honey Drizzle on top (Or maple syrup)

Instructions

  • You will need two bowls, a spatula and a griddle or skillet.
  • In one bowl, add all the wet ingredients (eggs, milk, honey, vanilla, vinegar). Whisk to combine. Don't over mix.
  • In another bowl whisk together the dry ingredients, except the pecans.
  • Add the dry ingredients to the wet and mix with a spatula to combine.
  • Fold in the chopped pecans.
  • Heat the skillet or griddle on medium- high heat.
  • Drop a little ghee down, use a 1/4 cup scoop to drop the pancake batter.
  • Will make 4 medium pancakes.
  • Pour batter, once the edges are cooked and there are little bubbles, gently flip the pancake. Cook for another 1-3 minutes.
  • I usually cook my pancakes in a 6" skillet, one at a time so I don't mess them up 🙂
  • Stack, top with extra ghee, pecans and or honey or maple.
  • Enjoy!

Notes

If you need eight pancakes, I would make two batches instead of doubling the batter if you want 8 pancakes because the cassava flour does not duplicate well in recipes.

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http://www.thecastawaykitchen.com/low-carb-pancakes/

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One Thought to “Paleo Pancakes: legit (Paleo, Gluten Free, Dairy Free)”

  1. Soooo not fair....I am being tortured by seeing these right now. I would love one with my coffee at this very moment!

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