Tag Archives: Maple Syrup

Basic Paleo Pancakes

Basic Paleo Pancakes

It feels like it has been eons since I posted a recipe, and while I have been enjoying sharing more life updates and fun posts it is time to get back to where this blog is really at. Allergy-friendly food!

Yesterday I whipped up a batch of pancakes which I adapted from PaleOMG. Her recipe called for milk which I decided to increase and then replace with a mixture of yogurt to up the protein content. I also added a teaspoon of apple cider vinegar to replicate the taste of buttermilk and to sour the yogurt for a more traditional pancake flavor. Along with the eggs and coconut flour, the added yogurt amps the protein content of these pancakes up to 32 grams total or 16 grams per serving for two servings. For a recipe that tastes as delicious as this, that number is pretty impressive.

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I further adapted the recipe by omitting the added honey and raspberry lemon topping so that these would be plain. That way this recipe can serve a base pancake and you can add whatever your heart desires! The yogurt and coconut flour add even sweetness naturally but if you prefer a dessert-like pancake you could add in a tablespoon or two of sweetener (honey, maple syrup, stevia or coconut sugar to keep them paleo).

Basic Paleo Pancakes

Grain/Gluten/Wheat-Free, Nut-Free, Dairy-Free Option, Paleo-Friendly, No Sugar Added

Makes 2-3 servings; 10 pancakes total

Adapted from recipe by PaleOMG

Basic Paleo Pancakes

Ingredients:

  • 1/2 cup yogurt (use coconut or almond yogurt to make dairy-free)*
  • 1/2 cup water*
  • 1 tsp apple cider vinegar
  • 3 large eggs
  • 1 tsp vanilla
  • 1/2 cup coconut flour (link)
  • 1/2 cup tapioca flour (link)
  • 1/2 tsp baking powder (link)
  • 1/2 tsp baking soda
  • 1/8 tsp salt

Directions:

  1. Preheat griddle to 350 degrees or a skillet to medium-high. Coat with oil to prevent sticking.
  2. Mix together the yogurt, water and vinegar. Set aside.
  3. In a small bowl combine the dry ingredients. In a separate larger bowl then combine all of the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir until thoroughly incorporated. Let rest for a few minutes so that the coconut flour can thicken up the batter. After about 5 minutes check the batter. It should be the consistency of regular pancake batter- thick but easily pourable. Add additional water to thin out or additional coconut flour to thicken if necessary.
  5. Using a 1/4 cup measuring scoop pour the pancake batter onto your griddle/skillet, spreading it out with the back of the scoop. Cook for about 3 minutes on each side. Repeat for additional pancakes.
  6. Drizzle with honey or maple syrup, top with your favorite add-ons like diced apples or berries, and enjoy!

*Note: If you don’t have yogurt on hand, you can also replace the yogurt/water mixture with 1 cup of milk. Start off with about 1/2 cup and increase as needed to ensure the batter doesn’t get too thin. I’ve used 1 cup coconut milk before and that worked well.

Basic Paleo Pancakes

Even though the pancakes went cold as I was taking pictures and I had to reheat them (whoops!), my family still said that these were the best grain-free pancakes that I had made yet! They are much lighter and fluffier than most grain-free pancakes because of the tapioca flour and baking powder lending themselves to become a staple in anyone’s breakfast rotation.

If you are wanting to make pancakes but don’t have either coconut flour or tapioca flour on hand, check out my pancakes tag for alternative recipes to hold you over in the meantime.

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Questions for you:

  • What are you having for breakfast today?
  • How do you increase the protein in your breakfast? 
  • Have you ever used tapioca flour before?
  • What would you mix into these pancakes? 

Marvelous/Not So Marvelous… And an Oatmeal Recipe

Marvelous is… the fact that I found an old bag of black licorice cough drops in our medicine cabinet.

Not so marvelous is… the fact that I even NEED cough drops due to “the plague.” 😉

Marvelous is… watching the first Teenage Mutant Ninja Turtles with my mom.

Not so marvelous is… now I’m craving pizza.

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Marvelous is… celebrating one of my friend’s birthdays tomorrow.

Not so marvelous is… if I don’t get over this cold/virus/whatever-it-is I won’t be able to go.

Marvelous is… making breakfast on an actual stove every morning for my parents.

Not so marvelous is… Okay, I can’t really find anything wrong with this oatmeal. Ha.

oatmeal-pecan-almond-banana-2.5

Banana and Maple Pecan Oatmeal

Gluten/Wheat-Free, Vegan, Nut-Free Option (in Notes below)

Makes 1 serving

Ingredients:

  • 1 cup liquid (1/2 cup water + 1/2 cup milk)
  • 1/2 cup quick oatmeal
  • 1 tbsp ground flaxseed (ground chia would work too)
  • 1 tbsp sweetener
  • 1/2 banana
  • 1/2 tsp cinnamon
  • dash of salt
  • “Maple pecans”: 3 tbsp pecans, 1 tbsp maple syrup, 1/8 tsp cinnamon, dash of salt
  • optional toppings (I used melted almond butter)

oatmeal-pecan-almond-banana

Directions:

  1. Heat liquid on high until boiling. Add oatmeal and flaxseed. Reduce heat to medium and stir occasionally for about 5 minutes or until thickened.
  2. Slice the 1/2 banana on top of the oatmeal. Stir and let sit for a minute until the banana gets soft. Using a fork whip the oatmeal incorporating the banana until smooth. Mix in the cinnamon and salt then pour into a bowl.
  3. In the now empty pan put the pecans, maple syrup, cinnamon and salt. Heat on medium until the syrup begins to boil and thicken. Pour onto the oatmeal and top with optional toppings.

Notes: To make this vegan/dairy-free use a dairy-free milk like almond milk or coconut milk. You could also just use all water for the liquid to make it nut-free but it won’t be as creamy. For the nuts, feel free to omit or replace with a nut-free version like sunflower seeds, pepitas, a diced banana or apple.

Marvelous is… doubling the recipe to make it for two.

Not so marvelous is… not having the right-sized pan and the liquid spilling over causing your stove to smoke. My bad.

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Marvelous is… the truckload of Christmas pictures that I have to share with you.

Not so marvelous is… having to upload and edit them all.

So while I get on that, make this oatmeal, pop in Teenage Mutant Ninja Turtles, and get to reading some of the other posts that are linking up to Katie’s Marvelous in my Monday.

Hopefully I will be feeling better and able to comment on some of your posts that I’ve missed in the past week or so. Time to return to the land of the living! 😉

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Questions for you:

Which Ninja Turtle is your favorite? I’m partial to the one in red, Raphael. 

According to Nickelodeon’s survey though, I’m DONATELLO!

Like Donatello, you are a brilliant inventor. You may not make all of the Turtles’ gadgets, weapons, and vehicles, like he does, but you’ve got the brains for it! But sometimes you and Donnie are too smart for your own good, like when you’re too busy admiring an enemy’s futuristic laser cannon to run for your lives. But when it comes down to it, it’s other people’s lives that really keep your head in a mission. You fight with your heart, and that makes you a very powerful warrior.

What’s your favorite cough drop flavor? Black licorice obviously.

Have you gotten all of your Christmas photos/recaps up yet? I’m pretty sure I’m the last one…