There are some paleo purists out there who will argue that cramming “paleo” ingredients into “Neolithic constructs” does not a paleo eater make. While most of the time I agree with this idea, sometimes, I just want a damn pancake.

I have tried 3 or 4 different recipes so far for “paleo pancakes”. Up until this point, they have been OK. Some didn’t really hold together; others just didn’t taste good. Also, they have all been almond flour based recipes.

This morning, I decided to try a recipe that was coconut flour based. A simple Google search for “coconut flour pancakes” turned this up:

http://www.comfybelly.com/2009/02/fluffy-coconut-flour-pancakes.html

The recipe was really simple to make and it was the closest thing I have seen to an actual wheat flour based pancake to date. I tried a few with blueberries which was OK, but I think generally, it’s lacking something. The texture and rigidity of the finished product was really good, but it was just a bit bland.

I think that these would make a great vehicle for both sweet and savory ingredients. I will experiment further with this recipe and post what I find if it’s good. Here’s the actual recipe if you are too lazy to click the link =)

This recipe makes about 5 to 6 medium-size pancakes.

Update on 12/6/09 The best way to insure fluffy pancakes is to separate the egg whites, whip them until you have fairly stiff peaks, and then blend the egg whites back into the batter.

Ingredients

• 3 large eggs or 4 small eggs
• 1 teaspoon of olive oil (or your oil of choice)
• 1/2 teaspoon of vanilla
• 1/4 teaspoon of cinnamon (optional)
• 1/2 teaspoon of baking soda
• 1 teaspoon of honey or maple syrup
• 2 tablespoons of coconut flour
• fresh or frozen blueberries (optional)

Preparation

1. In a bowl, add all the wet ingredients and whisk together until well blended.
2. Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!
3. Add additional olive oil or butter to a frying pan on medium to low heat and let warm for a few minutes. Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
4. Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.
5. Enjoy!