Wanna know something?
Fluffy Paleo Pancakes were going to be my first post on the Artisan Homemaker! Obviously that didn’t happen quite as I had planned!
It turns out that taking pictures of food is harder than one would imagine. If you are taking a picture of your child and they won’t smile or look at the camera, you just call it ‘cute’…a real life pic. A shadow here and there, bunny ears behind a head, an awkward smile…it’s just a ‘phase’ your kids are in…no biggie!
Taking pictures of food, well that is another story! Food can be super hard to get a decent picture of! I have pulled my gray hair out more than once in the process! Just when you think you have it all set up for a great shot, the cream on top of your pancake makes a slippery sliding dash to the bottom of the plate with the blueberries following behind in an avalanche effect. Ugghhh!
Not so pretty in a picture!
I had a window of time home alone so I decided it was time to make this pancake post happen. Determination goes a long way.
Now, let’s talk pancakes!
Weekend breakfasts are a big deal at the Hyatt House! The smell of fresh coffee, bacon and pancakes are my favorite!
When I first started this paleo journey I was more than disappointed with the pancakes I had found recipes for. We had some that were heavy as bricks, some gloppy, some gritty, some with a bitter aftertaste and some flat but sorta edible! I had basically covered all the possibly ways to ruin a pancake breakfast! Talk about a bummer!
I kept at it though, my family still showed up for breakfast, and eventually I created a pancake that we all love! It only took 5,357 tries…but who’s counting!
There are a few little things that make a BIG difference with this recipe, and they are as follows…
(Doesn’t that sound professional of me…who am I kidding?! I can’t even keep a straight face while I type!)
Important step #1 – Let the batter sit for around 10 minutes before you try to cook the pancakes!!!! This is super important! By allowing the batter to sit, you allow the coconut flour to become absorbant, which gives you the ‘fluff’ in your fluffy pancake. If you don’t do this step, you will have sad, flat little pancakes, and I will possibly say “I told you so”!
Important step #2 – The type of coconut flour you use makes a difference. Being the honest girl that I am, I will tell you that I didn’t always think this was true. But after 5,357 tries at making pancakes, I am here to say…it’s totally true! The same goes for almond flour, you have to be picky about what brand you use! My favorite coconut flour is made by Coconut Secret. This flour is a really fine flour that absorbs well and you won’t get the soggy end result that you get with other coconut flours. You can find it at my Amazon store or at Thrive Market!
Important step #3 – Start with a hot griddle and turn it down to low as you pour the batter on. Just trust me, this works the best! The pancakes will puff up and they will cook all the way through! That is my bonus tip of the day!
All the important steps have been explained and it’s time to make some pancakes!
Start by pouring the coconut milk and eggs into your Vitamix or blender. Starting with the liquid ingredients makes it less likely that all your dry ingredients stick the sides of the blender (maybe that is my bonus tip of the day? We are going for double bonus today folks).
Add in your tapioca flour and coconut flour along with the baking soda and baking powder and give it a whirl!
Now to implement Important step #1….let the batter sit for about 10 minutes! This part is so important that I am saying it twice!
Tick – tock – tick -tock! Get your dishes done, set the table, check your Facebook, sing a song..whatever you gotta do with that 10 minutes…but don’t touch that batter!
Now that the batter has sat, you will notice it is thicker! Pretty cool huh!
Heat your griddle on medium high until it’s nice and hot and then just before you are ready to pour the batter on, turn it down to low. I also like to grease my pan with palm shortening, you can use butter or ghee, but I like the way the palm shortening works the best.
Pour the batter into about 3inch circles and cook until you have bubbles. Like this…
Once your pancakes look like this, get out your pancake spatula and give em a flip!
If you find that you have batter left over, just keep it in a mason jar in the fridge and cook it up later!
We like to top our pancakes with fresh in-season fruit, coconut whip cream and pure maple syrup!
This is my first attempt at ‘the pour’ shot….not too shabby!
Adding in some bacon never hurt either!
Oh, I almost forgot…these taste equally as good on any day that that ends with a ‘y’…not just the weekend!
- 4 eggs
- 1 cup coconut milk (or milk of choice)
- ½ cup coconut flour
- ½ cup tapioca starch
- 1t baking powder
- 1t baking soda
- Start by adding the eggs and coconut milk to your Vitamix or blender.
- Add in the tapioca flour, coconut flour, baking powder and baking soda and blend until well incorporated.
- Allow the batter to sit for about 10 minutes so that the coconut flour becomes absorbent. Don't skip this step!
- Once the batter has sat, heat your griddle on medium/high until it's nice and hot and then turn down to low just before pouring the batter on.
- Cook until you see bubbles form on the pancakes and then flip, cooking for about a minute more.
- Top with coconut whip cream, fresh berries and maple syrup!