Ever since I tried out the Wheat Belly Cookbook (no thanks), I have been what I affectionately call Paleo Curious. From where I sit, all of these diets and lifestyles and whateveryouwanttocallthem have something to teach. So this is a recipe for delicious and simple Paleo Pancakes, because they freeze really well, they’re high protein and low carb and they keep my kids going all school-morning long. But I feel that I must clarify, for the sake of readers who have reached out to me lately with concerns about the Paleo recipes on my blog, that I am not nor do I ever plan to become a Paleo blogger. Or a Paleo cookbook author, for that matter. In fact, Bakes Bread is perhaps the very least Paleoish cookbook in the whole (admittedly short) history of gluten free cookbooks. I am simply experimenting, and learning from the Paleo diet, as I learn as much as I can from wherever I can.
And a note about cost: I am mindful of the price of blanched almond flour, which is why I order it from nuts.com, and I skip the organic kind (the horror!) since it’s definitely more spendy. And, as always, if a blog recipe isn’t for you, wait a day. I’ll be back tomorrow, and the tomorrow after that. Plus, don’t forget about these super healthy whole-grain Gluten Free Oatmeal Pancakes. Meanwhile, if you’re game for trying something new-ish, give these Paleo almond flour pancakes a try. You might just, well, love ’em.
The batter is best and most smooth when it’s blended or food processed, but you can of course just mix it by hand. Either way, it will be thick, but it will cook surprisingly quickly.
These get cheers in my house, and I feel good about giving them to my kids on a school morning (that is, if their school year ever actually begins). They’re a close second only to the Paleo Donuts, since, well, they’re donuts. And let’s be serious.