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Paleo Pancakes

Pancake

Next time your pancake jones kicks in, skip the IHOP and whip up a batch of these nutrient-dense, Paleo-friendly flapjacks.

By Elke Nelson, Ph.D. | Photo by Robert Reiff

Ingredients

  • 6 eggs (room temperature)
  • 4 tablespoons organic raw honey
  • 2 teaspoons organic vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink sea salt
  • 2/3 cup organic coconut flour
  • 1/3 cup tapioca flour
  • 1/5 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/3 cup water
  • coconut oil or grass-fed butter
  • optional: cup chopped nuts of choice (e.g., pecans, walnuts)

Instructions

  1. Beat the eggs in a large mixing bowl, then toss in the remaining wet ingredients, except the water.
  2. Grab a separate bowl and mix the dry ingredients, then slowly stir the latter into the wet ingredients. Let the batter sit for 10 minutes while the coconut flour thickens.
  3. Now add the water to the batter and stir thoroughly. (Depending on your desired consistency and how long you allow the batter to sit, you can add a little more water than the recipe calls for.)
  4. Grease the pan with a tablespoon of coconut oil or grass-fed butter and place over medium heat.
  5. Spoon batter onto the pan to form pancakes, frying them until each side is golden brown (three to five minutes per side).
  6. Repeat with remaining batter, adding coconut oil or grass-fed butter to the pan for each batch.

Suggested Toppings

Chopped berries, nuts, nut butters, raw honey, molasses, maple syrup

Nutrition Facts

Serves five (per serving): 395 calories, 11 grams protein, 31 grams carbs, 8 grams fat

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