classy pancakes

sweet sliced pears on our pancakes

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.

almond flour

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.

coconut flour

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 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!


12 thoughts on “classy pancakes

  1. love love love your blog! i’ve been intrigued recently with a program that the sewickley public library is offering – here’s a description:
    Moon Feasts with the Green Chefs Please register
    Tuesday, November 10, 6:30 PM
    Sewickley’s Green Chefs, Kitty Leatham and Kate Jeffe, host a monthly series based on the cookbook, Full Moon Feast: Food and the Hunger for Connection, by Jessica Prentice. This month is the Snow Moon. Before refrigeration, traditional cultures used this time to preserve their harvests by using a process called lacto-fermentation (salt and water), as in sauerkraut. Sample the sour tastes of lacto-fermented foods as the Green Chefs demonstrate how to make: Sour dough bread served with raw, local cheeses, Sauerkraut, Ginger ale, Lacto-fermented Tabbouleh, Waffles and Ice Cream Sandwiches. A $20.00 materials fee covers a feast of flavors. Recipes will be available.

    I think they’ll have them again in 2010 – but the chef used to own a great organic deli in Sewickley and is now doing some private cooking classes and these kinds of events. Just a thought about something cool going on locally! : )

    • i appreciate such kind words!
      wow, that program sounds really interesting. too bad i missed it, but i bet i can find some more info on sewickley’s library website. i’d love to be involved in learning the particulars in foods like that. fermented foods are like science!
      thank you for stopping by!

  2. For some reason, these came out tasting real bitter for us today. We doubled the recipe so I could have a couple of these and a sausage most mornings before work. But man, the whole batch tastes really bitter.

    I used your previous waffle recipe for pancakes a couple of days ago and kept the recipe in tact (i.e. didn’t double it) and those came out fine.

    We made a slight adjustment for the oil. We used Coconut oil in the batter as well as on the skillet.

    Any idea why they’d taste so bitter this time around? Too much baking soda? Coconut Oil?

    • i’ve used coconut oil before for this recipe and they were great. could your coconut oil have gone rancid? if not, my guess would be that the recipe didn’t double well, and maybe the baking soda came through too much. i’m sorry it didn’t turn out for you this time around, but i’ve never had the problem of bitterness unless i burnt them, and it doesn’t sound like you burnt them.

  3. I am new to the primal diet – as in, this will be my FIRST week. And, I’m so glad I stumbled on your blog – it’s amazing!!!

    Thank you, because now I can go home and tell Hubby he won’t have to give up cookies, muffins and pancakes!

  4. Pingback: blueberry pancakes & improving « before the cookie eats you..

  5. We eat a primal diet and would love to try your waffles, but my son has a nut allergy. If we were to leave out the almond meal, would we add more coconut flour, and how much?


    • i wouldn’t increase the amount of coconut flour, i think these would get really dry. be sure to keep the waffles in the waffle maker for less time, too, as they may dry out! nut meal keeps a little moisture in these.
      you could also think about adding a smashed banana in or something like that to give it a little stiff texture!
      thanks for stopping by!

  6. We made these yesterday, and these are BY FAR the best flourless pancakes we have made. This one is a keeper! Looking forward to your cookbook!

    • so glad you liked them! -i’ve thought about a cookbook before, but i’m a little chicken!
      thanks for stopping by. hope you continue to check in for new recipes!

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