When given the choice to spend the night at my childhood best friend’s house on Friday or Saturday, I always picked Friday because her father donned the role of the “Pancake Man” on Saturday mornings.
As an only child who was very independent, my father was not the Pancake Man so this occasion to enjoy a celebratory family breakfast meal was definitely an amusement. And absolutely delicious.
Even though her father used Bisquick mix, I remember those pancakes as being some of the best I ever had. Soaked in syrup, they were pillowy and yet crispy in the same bite. But more than anything, it was the smell of bacon cooking that woke us up from our teenage slumber.
Sleepy-eyed and hungry, we would stumble downstairs to find her father gleefully making breakfast for his family. The crispy bacon was ready and as soon as we arrived in the kitchen, he would commence making the pancakes and the celebration officially kicked off.
But those days of eating real pancakes with real flour are merely a fading childhood memory. Having adopted a Paleo diet, pancakes have been a thing of the past until I found The Spunky Coconut’s best ever Paleo pancake recipe. Though we did briefly entertain a pancake recipe using just almond butter, eggs and bananas, we decided we could possibly live without pancakes if this was as good as it got. Then I came across The Spunky Coconut’s version.
The first time we made these pancakes, I was transported back to Saturday mornings waking up at my best friend’s house. These are the real deal pancakes but have no gluten, no sugar, no dairy, no chemicals and no preservatives.
I have a feeling the “Pancake Man” would totally approve of and devour these grown-up pancakes.
The Best Paleo Pancakes and Waffles Ever
- 1 cup almond or coconut milk preferably homemade
- 1 teaspoon apple cider vinegar
- 5 pastured eggs
- 1/4 cup packed almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 3/4 teaspoon baking soda
- Blueberries or banana optional garnish
Using a blender, place all of the ingredient and puree until smooth.
Using a pancake skillet or nonstick pan, add some coconut oil and place over medium high heat. Once it it hot, turn the heat down just a tad and then pour in 1/4 cup of batter, using the back of a spoon or spatula to flatten the pancake. Now is when I usually add a few blueberries or sliced bananas to the pancake.
Once the pancake bubbles, it is time to flip to the other side. Cook through until golden and repeat as needed.
If using a waffle maker, spray liberally with Pam (or a similar spray oil) and let the machine get hot. When ready, pour in 1/4 cup of batter into the mold and top with a few slices of bananas or blueberries. Close the waffle maker and when there is no longer any steam coming from the machine, that can be a sign the waffle is ready. Check and let it continue cooking if it needs more time.
Pour maple syrup over the pancakes or waffles and enjoy.
Refrigerate any leftover batter and use within five days.