Every body loves huckleberry pancakes. And now we have a Paleo version of your favorite breakfast food!
If you are not familiar with a ‘Paleo version’ of pancakes, it uses non-grain flours rather than the typical wheat flours.
I found this Huckleberry Paleo Pancake recipe on the Forest and Fauna website!
Ingredients
- 1½ cups finely ground blanched almond flour (do not pack tightly)
- ¼ teaspoon mineral rich sea salt (pink Himalayan preferred)
- ½ teaspoon baking soda
- 3 large pastured farm eggs
- 2 tablespoons raw organic honey (or sweetener of your choice)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar (optional)
- 4-8 tablespoons full fat coconut milk, adjust for consistency
- Coconut oil to fry
Instructions
- Turn on griddle or stove top to medium heat.
- Whisk eggs, vanilla, honey, vinegar/lemon juice, sea salt and baking soda together.
- Stir almond flour into egg mixture.
- Add a tablespoon of coconut milk at a time until you get the desired consistency. I like to thin them out for lighter pancakes, so I go a bit heavy on the coconut milk.
- Melt about a tablespoon of coconut oil per batch, once the coconut oil is nice and hot, spoon the pancake batter onto the hot griddle.
- The trick to perfect almond flour pancakes is having the heat set at the correct temp, on my stove top, that is just below medium, and I have found it is important to really let the pan heat up for a few long minutes before dropping in the pancakes. NOTE: I also made these pancakes on the SMALLER side, so they are easier to manage and flip.
- Fry cakes until you see bubbles appear and cake sets up on the sides, this is a good indicator to flip. Watch heat, as cakes can burn easily. Keep cakes in a warmed oven until finished with batch. Cook on each side for about a minute or 2. Use a thin spatula to carefully flip them.
- Serve pancakes with preferred toppings.
Make sure to check out the original website to find Andrea Wyckoff simple receipe for Huckleberry Syrup
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