This recipe is good for a light, fluffy "Paleo" version of the All-American pancake. I found the recipe and customized it after reading Mark Sisson's Paleo site "Marks Daily Apple."
The great thing about pancakes is they are so versatile. You can add apples, bananas and walnuts, blueberries, or maybe some mini chocolate chips. Recently I made some with unsweetened canned pumpkin, fresh grated ginger and cinnamon. Add whatever you like! Here is the basics, you do the rest:
1 cup almond meal or flour (I use Trader Joe's almond meal)
1 tsp cinnamon
1 tsp vanilla (gluten free vanilla) I like Trader Joe's Bourbon vanilla or real vanilla bean
2 large free range organic eggs
1 tsp baking soda
1/4 cup regular, buttermilk, almond, soy or coconut milk
2 Tablespoons coconut oil
You can add more milk or water depending on batter thickness; make sure it isn't runny. A little bit thicker than your regular pancake batter.
You'll see I already took a bite out of this batch which I made with walnuts and apples.
I couldn't wait!
Please check this recipe out and others like it in the Fight Back Friday article on Food Renegade's site.