Paleo Pancakes
Gluten-free, sugar-free, dairy-free, grain-free, nut-free fluffy pancakes
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 frying pan
Ingredients
- 1 cup Cassava Flour
- 2 Tbsp Coconut Flour or buckwheat flour
- pinch desert or sea salt
- 2 cups Coconut Milk preservative-free!
- 2 Organic Eggs large
- 1 tsp vanilla essence colourant-, alcohol-, flavourant- and sugar-free
- 1/2 cup Water you may need more – the batter tends to thicken on standing
- Coconut Oil, or ghee for frying
Instructions
- In a large mixing bowl, add the cassava flour, coconut flour and salt. Stir to mix. Make a well in the centre.
- In a small mixing bowl, beat together the coconut milk, eggs, and vanilla essence.
- Pour this mixture into the well of dry ingredients. Incorporate the dry ingredients by stirring from the centre of the the well. Make sure there are no lumps. If the batter is a bit to thick, slowly add the water (while stirring) until you have a pouring consistency.
- Heat a frying pan over medium heat and add a tablespoon of coconut oil or ghee.
- When the coconut oil or ghee has melted, pour a ¼ cup (or soup serving spoon-full) of the batter into the pan, swirl to spread and cook until you see bubbles appear on the top of the pancake. Flip over and cook for another minute or two.
- Transfer to a plate while you cook the rest.
- Serve with your favourite filling (see below), or allow to cool completely.
- Once cool, layer with a sheet of baking paper in-between each pancake. Place them in a freezer Ziploc bag and freeze until needed.
- Simply place a frozen pancake in a dry frying pan over medium heat to deforst as needed.