My family love pancakes for breakfast, not the big flat English kind but the fluffy American kind. It’s become a bit of a Saturday morning thing, we cook up a massive batch of pancakes and my parents come over and we have a family breakfast.
We like them with maple syrup, oodles of berries (blackberries, raspberries, blueberries and strawberries) and streaky bacon or pancetta. Berries are really great paleo food, they taste great and they are not naturally high in sugar, more variety and more colours means more goodness too.
We try to buy bacon that has no added sugar and no strange chemical sounding preservatives, preferably organic, but it can be pretty tricky. Most places add sugar (which I found insane) and unless you can find someone who cures their own most bacon has nitrates and sulphites in it.
This recipe is in no way paleo, it has a sugar substitute and dairy in it. But you could play around and see what you get, I might have a go at paleo-fying it a bit more! That said, I think that the buttermilk/bicarb combination makes the best pancakes and they are grain (and therefore gluten) free so that to me is a pretty good compromise.
Also I like to use Ivy House Farm buttermilk, they are local, organic, pastured cows (they’ve just returned to the fields apparently!) and there is no other milk like it! See if you can find a great local dairy to supply you. The other thing I really like is none of their produce is homogeonised (so you still get the cream on top of the milk). It is much closer to it’s natural state and I like that. There are about 3 food miles to get it to my house.
Makes enough for 4
50g melted organic unsalted butter (grass fed) or 50ml olive oil (the mild kind)
85g finely ground almonds (almond flour)
40g tapioca flour
3g bicarbonate of soda (baking soda)
2g gluten free, cornstarch free baking powder
*Stevia – this might sound like a ridiculously small amount of stevia but, you substitute for sugar on a 1/10 basis. Stevia is very light but reasonably bulky and 4g was certainly enough.
Edit: This is also really nice if you use half tapioca flour and half coconut flour and coconut flour contains lots of really good stuff!
Heat one or more frying pans or a flat griddle if you have one. Pop a plate in your oven and preheat to 100c, this is for the pancakes to keep warm while you cook them.
Combine all of your dry ingredients in a large bowl, give them a quick whisk.
Lightly beat the egg and add the buttermilk and melted butter or oil.
Pour your wet buttermilk mix into the dry mix and whisk well until smooth.
Using a 1/4 cup measure (60ml or two tbsp) pour a scant 1/4 cup into a hot dry pan. You do not need to oil your pans for this. In a large frying pan you might fit 2 pancakes but don’t try to squeeze too many in. I usually have 2 small and one large pan on the go to cook as quickly as possible.
As the pancakes sets and start to get air bubbles around the edge flip over using a fish slice (or other spatula), the pancakes should be a smooth golden brown (you can take a peek and check while you learn the signs). Cook for a few more second and adjust the heat of your pan accordingly so they don’t burn but cook reasonably quickly. When golden on the bottom, pop them onto the hot plate and keep in the oven until you are done.
Serve warm with maple syrup and whatever you like! Delicious.