Fluffy Pancakes

Getting grain-free pancakes light and fluffy seemed like mission impossible. It was a Canada Day miracle when we figured out how to make the perfect batch. These babies came about because KT was missing the time when she would make a batch of gluten-free pancakes from a mix on a Saturday morning, back before our AIP/Paleo days. We saw a packet of paleo pancake/waffle mix with ingredients she could eat so we thought we’d give them a try. I almost passed out when I saw the price tag. $15.99 for one small packet! I bought it anyway and they came out super scrumptious, though one packet barely made enough for the four of us to have two small pancakes each. Not willing to pay $15.99 again, I decided to use the ingredients on the back of the packet and figure out my own portions. I’m so pleased to say my batch turned out amazing! Fluffy, light and tasty. The ones in the picture here I made with almond flour but I also tried them using tigernut flour and they turned out great too. I did have to adjust some of the other ingredients when using tigernut flour so I’ve added that into the recipe. These will be our new go-to Saturday morning breakfast! I hope you enjoy them as much as we do!

Fluffy Pancakes (Paleo)

Author: Elaine Drake, chpmom.com

Serves: 4

Ingredients:

• 1 cup almond flour (or 1 cup tigernut flour)
• 1/4 cup tapioca flour/starch
• 2 tablespoons coconut flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon avocado oil, plus more for greasing pan (if using tigernut flour increase to 3 tablespoons of oil)
• 2 eggs
• 1/3 cup water, slowly add more to reach desired consistency if needed (if using tigernut flour use 1/2 cup water to start plus more to reach a good consistency)
• optional: 1 tablespoon coconut sugar (This depends on your taste buds. I was adding this when I first started making these but then discovered we really didn’t miss it if I didn’t add it as we have maple syrup with our pancakes making them sweet enough.)

Instructions:

In a mixing bowl, combine all dry ingredients (be sure to get rid of any lumps in flours, particularly the Tigernut flour as it really clumps!). In the same bowl, add the wet ingredients. When adding the water, start with 1/3 cup. Stir. The batter should not be runny, but should also not be crumbly or dry. The consistency should resemble almond butter. If more water is needed, slowly add more while stirring until desired consistency is reached. Heat a frying pan (I love using cast iron skillets) over medium-high heat, adding enough avocado oil (or oil of choice) to coat the bottom of the pan. Once pan and oil are heated, turn heat to medium. Add approximately 1/4 cup of batter to pan for each pancake. Cook over medium heat 3-4 minutes or until pancakes start to rise. Flip over and cook another 3-4 minutes or until pancakes are browned and cooked through. Serve with maple syrup, coconut whipped cream and strawberries…or whatever you like! Enjoy!