Recipes
Quick And Delicious
Delicious Paleo Pancakes
November 11, 2015

These are deliciously good.  With a little butter in the pan, unlike many gluten free recipes, they don’t stick and are ‘fluffy!

The main flour in the recipe is arrowroot.  As with any packaged foods check the ingredients and that what you’re buying is pure arrowroot, (some products can be diluted e.g. with potato starch).  Arrowroot is high carbohydrate.   If it’s critical for you to manage your blood sugars a nut flour, coconut flour or buckwheat flour will be better to use in your cooking.
And if you want to know more about arrowroot (as I did), I share more information below.
Preparation:  5 minutes
Cooking:  15 minutes
Quantity:  Serves 4 – 6
Delicious Paleo Pancakes
Ingredients:

  • 1/2 cup coconut flour
  • 2 cups arrowroot flour
  • 1/2 cup almond meal (or mill your own using a large 1/2 cup of almonds)
  • 2 tsp baking powder (aluminium free)
  • 1/2 tsp sea salt
  • 1 cup milk of choice (e.g. coconut or almond milk preferably homemade)
  • 6 Eggs
  • 2 tbsp almond butter (see post for nut-free substitution details)
  • 1 tbsp raw, unfiltered honey (optional)
  • 1 tsp apple cider vinegar

Directions:

  1. If making your own almond meal, add the almonds into the blender and mill on high speed for about 30 – 40 seconds, first.
  2. Add all the remaining ingredients into the blender and mix thoroughly until a smooth(ish) consistency.
  3. Allow the batter sit and thicken for 5 minutes and place the pan on a low – medium heat.
  4. Once the pan is heated, melt a teaspoon of butter, ghee or coconut oil on the pan.
  5. Pour a small ladle-full of batter into a round pancake on the pan. Repeat for 3-4 pancakes, depending on the size of your pan.   Alternatively make smaller pancakes or pikelet size pancakes that can be easily used in lunch boxes (if your school allows nuts) or for snacks.
  6. Let the pancakes cook for 1-2 minutes, until set and small bubbles begin to appear and they are lightly browned on the bottom.  When cooked transfer to a plate and keep warm in the oven.
  7. Keep cooking until all of the batter is gone.
  8. Serve with butter, natural yoghurt, fresh fruit and pure maple syrup or honey.

Note

For a nut free version, try replacing the almond butter with a sunflower butter or leave out altogether.

Arrowroot Tuber (rhizome)

What is Arrowroot?

Arrowroot is a starch that comes from the rhizome (i.e. rootstock) of several tropical plants.   Japanese arrowroot, is also called kudzu (or kudzu) and is a very alkalising food often used for thickening foods.  This recipe uses the arrowroot starch (or flour) not kudzu.

Arrowroot tubers contain about 23% starch.  To obtain the flour, they tubers are first washed, and then cleaned.  They are then washed again, drained and finally reduced to a pulp.   The milky liquid that’s obtained is passed through a coarse cloth or ‘sieve’ and the pure starch, which is insoluble, is allowed to settle at the bottom.  Traditionally the wet starch is dried in the sun or in a drying house.  The result is a powder, the “arrowroot” that is then packed for market in air-tight cans, packages or cases.  Information sourced from Wikipedia.  

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