I grew up on Long Island, where a good 24-hour diner was always within a half-mile drive, making it incredibly easy to get a solid stack of pancakes — anytime, from anywhere. When I moved off the island, I was no longer in the land of plenty when it came to delicious breakfast food, and when I turned grain-, gluten- and dairy-free, my pancake-accessibility went scarce to non-existent. Tear.
Since breakfast is my favorite meal of the day, and pancakes were one of my all-time favorite splurges, I recently became obsessed with crafting — and perfecting (I hope) — the makings of an awesome Paleo pancake.
My experiments sort of became a Saturday morning ritual. I tired a combo of coconut flour/almond flour, adding applesauce, pureed dates, mashed banana, and few other interesting combos; anything to try and moisten them up a bit (coconut/almond flour can be dense, which can make your final product a bit dry).
After numerous trial-and-error Saturday sessions, I found a recipe that satisfied. The ingredient that brought it all together? Almond butter. Duh.
I usually dress these up with some fresh fruit — any combination is delicious — or you could throw some dark chocolate chips in there if you want something a bit sweeter.
Lastly, it’s worth mentioning that while I think this recipe makes a really solid Paleo pancake, don’t expect a product equivalent to it’s fluffy, flour-based sibling; I’m not a miracle worker 🙂