mr. hare and myself like to eat like a couple of classy children on weekends. on week days, we both have eggs, either in omelette form, or simply fried. this is because we are both due at work before 7:30am. but on fridays, saturdays, and sundays, we have a decent amount of time to prepare whatever classy, wicked, indulgent foods we’ve been eating too little of in our adult lives. -waffles, pancakes, bacon, hash… you get the point. it’s rarely just eggs on a weekend.
since i’m off the grain, i’ve had some fun making pancakes, perfecting recipes that come from nut bases, and from coconut flour bases. these can both be tricky things to cook with, both handling wise and nutrition wise. it can be done, but it requires balance.
the almond flour pancakes i made were completely delicious and hearty, with a natural crumb and sweetness coming from the nuts. they had a nice, flaky outer crust and a soft, doughy inside. the only issue was the amount of effort they required to stay in one piece. they were so delicate that each would tear as soon as i went to flip them. -i assure you, this is not due to my flipping skills. i can flip eggs and pancakes like it’s nobody’s business. believe me. it was simply due to the fact that there was no elastic gluten to hold them together like wheat pancakes have. the nuts do give pancakes a nutrient boost, with tons of fiber, protein, vitamins, etc. but my guess is that they could also be a calorie bomb. i am in no way concerned with calories, i rarely pay any attention to them. but i am concerned with feeling weighed down in the morning, and also with the troubles of having difficulty digesting such a great amount of nuts so early in the morning.
the coconut flour pancakes were also delicious, and much easier to prepare. the beauty of coconut flour is the small amount of it you have to use. 2 tablespoons for the whole recipe of pancakes. that’s it. so what makes up the majority of the pancake is actually egg. this creates a super-duper highly nutritious pancake, one that you don’t have to feel guilty about eating. seriously. the only problem is the “eggyness”. i don’t personally mind it, but some people may notice the egg base if the batter is not whipped properly. they did, however, hold together during flipping pretty nicely. still a little delicate, but much sturdier.
the solution to both pancake problems: combine ingredients.
yep, that simple. i used the coconut flour recipe mostly unchanged, and threw in 1/2 cup almond meal. this gave the pancake the crumb that i crave without compromising the nutritional value. these two flours worked really nicely together, and i plan on mixing them in other baked goods.
these pancakes are slightly sweet on their own. i recommend a fine coating of maple syrup. mr. hare and i split the whole batch, without feeling overly full. it yielded 4 pancakes each, but remember that there is not much to the batter aside from eggs.
not that i care all that much, but for pancakes, they make a small dent in breakfast calories. i’ve calculated them on fitday.com at about 3oo cals, 13 grams of fiber, and 9 carbs per serving. that’s pretty great for pancakes. -no, that does not include the syrup, cherries, or chocolate chips that you put on them. they are protein and fiber dense, and fit into the approved ingredient list as far as the “primal diet” goes. for the same serving size by weight, traditional grain based pancakes are around 520 cal, 3.5 grams of fiber, 54 carbs. -yeah, i know, but i just rechecked the math several times, and that is right… 54 carbs… holy toledo, i wasn’t even expecting that. that’s more sugar than i have in a whole day! (unless it’s cookie baking day)
note that this recipe does not multiply well. if you want to double it, decrease the eggs by one, and add a little extra oil. i recommend making 2 batches separately and keeping them warm in the oven instead.
3 medium eggs
1 tsp maple syrup
1 tsp vanilla
1 tbsp oil
2 tbsp coconut flour
4 tbsp or more almond meal, depending on preferance
1/2 tsp baking soda
1/4 tsp salt
get a hot skillet going with a slick of oil. the more oil you use, the crispier the outside of your pancakes will be. i prefer to use a cast iron skillet because it heats so evenly.
mix all wet ingredients very well. no lumps or bumps!
whisk all dry ingredients together.
combine the wet and dry with a whisk, being sure to get a little air into the batter so your pancakes aren’t rubbery. if the batter seems a little stiff, try slowly adding a small amount of liquid to the batter. i’ve been most successful adding a touch of oil for this, but have also been fine with using a little milk (soy or otherwise).
pour into a spouted cup, such as a pyrex, for pouring ease.
pour 1/4 cup or so of the batter into the center of the well oiled pan. let it cook for a few minutes. when you see bubbles coming through, you may gently easy your spatula under it to flip.
cook for just a few minutes on other side, until golden brown.
place in warm oven to keep them at a good temp before serving.
continue until batter is gone, greasing skillet as needed between pancakes.
we had sliced pears and maple syrup over them, and had a heaping side of fatty bo-batty bacon.
hooray-con for bay-con!