I have heard it said that a pancake is a pancake, regardless of the ingredients. I understand the spirit behind this stance; if you try to recreate all of your favorite baked goods with paleo ingredients, you're missing the point, not to mention the myriad benefits, of embracing the lifestyle.
I get it, really, I do.
But, the statement rubs me the wrong way. First, pancakes made with almond flour and loaded with pastured eggs knock the socks off anything Bisquick could come up with. Just because they're poured in a skillet doesn't send your blood sugar skyrocketing and double you over with gut pain. (Now that would be some kitchen alchemy!)
Second, a primal lifestyle is not a list of rules but a framework, or as Mark Sisson calls it, a "blueprint."
Whatever, I'm going for it.
These pancakes are so fantastic as a weekend breakfast (I should know, we eat them every weekend) and they easily serve the four of us, though last weekend, I also cooked up a few pieces of bacon. I think the boys are growing... yeah, like for the next 15 years.
2 ripe bananas
1 cup almond flour
1 teaspoon baking soda
Pinch sea salt
2 tablespoons potato starch*
1/2 cup blueberries
2-4 tablespoons palm shortening, coconut oil or ghee
- Combine the bananas and eggs in a blender. Add the almond flour, soda, salt, and potato starch. Pulse a few times, then scrape down the sides and blend again.
- Stir in the blueberries.
- Heat a wide skillet over medium heat. Melt a teaspoon or two of fat in the pan, enough to coat.
- Pour about 1/4-cup of the pancake batter into the pan.
- Cook until small bubbles form, then using a thin metal spatula, carefully flip them. It will get easier with subsequent batches.
Blueberry Cinnamon Compote
1 1/2 cups blueberries
1 teaspoon cinnamon
1 tablespoon coconut palm sugar or honey
- Combine all of the ingredients in a small saucepan. Cook over low heat until thick and fragrant.