A true test of any paleo/low carb/grain free/gluten free recipe is how close does this healthy version come close to tasting like the real thing. I get the whole idea of eating foods that are good for us, that provides the right kind of fuel for our bodies to perform optimally. But what about the concept that food should also be a source of enjoyment; that it’s more than just fuel. What if food is also a gift that we give ourselves and people we love. What if it’s also something that bring people together around the table to share a meal and great conversation. In order for any food to do that, it has to taste not just acceptable; it has to taste great.
This pancake and waffle recipe fits that definition of great tasting food. It’s a wonderful bonus that it also fits into a healthy nutrition lifestyle. The thing that really makes me happy is that the texture is so perfect. Not dense or gummy or dry or cakey or eggy like most all other Paleo recipes. The pancakes made from this recipe are light and fluffy with just a hint of sweetness. It’s so hard not to eat the whole thing. The waffles are exactly what you crave, crispy and light with that great aroma from the waffle iron. These are great for those lazy weekend breakfast or brunch. They store in the refrigerator for about a week or in the freezer in a ziplock bag for several months. Toast them up in the toaster to reheat. These are a go to whenever I have guest over for brunch. I just take them out of the freezer and toast them up in the oven. You can double, triple or quadruple the dry mix to have it on hand whenever you feel like it.
Ingredients
1/4 cup almond flour
2 TBS arrowroot flour
2 TBS tapioca flour
2 TBS coconut flour
1 TBS cassava flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup almond milk (can sub with regular milk)
1 tsp vanilla extract
1 TBS coconut oil melted (can sub with melted butter or ghee)
1 tsp honey (or zero carb sweetener of choice)
Directions
For Batter: Mix all dry ingredients in a large bowl. Melt the oil. In a smaller bowl beat the 2 eggs together with the honey and vanilla. Add the almond milk and mix well. Add the wet ingredients to the dry, mix and then add the melted oil and mix again well. Allow the batter to sit for at least 5 minutes; it will thicken slightly to the right consistency.
For Making Pancakes: Heat a flat-bottomed pan over medium high heat. Add a little bit of oil or butter and spread across the pan. When the oil is hot scoop about a quarter cup of batter onto the pan to make 8 pancakes about 3 and half inch diameter. When the top starts to bubble flip to cook the other side. Cook a little longer than you would for regular pancakes. Do in batches so that the pan is not crowded.
For Making Waffles: Heat the waffle iron on the highest setting to get it very hot. Spray or brush the waffle iron with a little oil. Scoop batter onto the iron and cook the waffle a little longer than when the waffle iron indicates doneness. About 3 minutes longer. Batter will make about six 3 x 4 inch rectangular waffles or 2 large 1 inch round waffles. Number of waffles depend on the size of the waffle iron.
