Seriously Delicious Primal Pancakes

April 16, 2011

Everyone has memories tied to pancakes – maybe it’s a golden childhood Saturday morning, the smell wafting in from the kitchen as you wake up, and mom has the pancakes already heading to the table, maybe it’s a memory of the first time you had to cook for yourself after you moved out on your own.  Whatever it is, the deep association and comfort we all get from this very basic food makes it one of the more difficult foods to give up when you go Primal.  Thankfully, now you don’t have to: this grain-free version is so good, I’ve actually known people who do eat grains to give up their old, flour-based recipes.

Time Commitment: about 20 minutes

Serves: 2-4

Ingredients:

2 large eggs

2-3 tablespoons agave nectar or raw honey

1 Tbsp. vanilla extract

1/4 c. water

1-1/2 c. almond flour

1/2 tsp. sea salt

1 Tbsp. arrowroot powder

1 scoop unflavored pure whey protein isolate (I use Bluebonnet)

1/2 tsp. baking soda

1/2 c. blackberries or blueberries (optional)

2 tsp. unsweetened cocoa powder (optional)

1 Tbsp cinnamon (optional)

Method:

Combine the eggs, honey, vanilla, and water in a blender until smooth.  Then, add the dry ingredients and blend until combined.  If you want to get creative with your flavors, this is the point to do it: add one of the optional ingredients to give them some extra zip.  After you’ve blended everything, cook as you would normal pancakes.  Because the almond flour is so dense, these pancakes are heavy; make them small for ease of flipping, otherwise they tend to fall apart.  I use a 1/4 c measuring cup to spoon the batter out of the blender, and make about 2 pancakes from each scoop.

Nutrition info for entire recipe (divide by number of people to get per serving stats), courtesy of Dailyburn:
1653 calories: 85.7 g of protein, 121.4 g of fat, 71.8 g of carbs

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Feedback: What other variations would you suggest?

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