The joys and sorrows of a stay-at-home mom, wife, home economist and woman.

Honey’s Kitchen: Paleo/ Grain- (and almost everything else) Free Pancakes

I love breakfast, and it is one of the things I really miss as a result of Jonathan’s food allergies. Since I’m still nursing him I can’t cheat or he pays the price, and I plan on remaining grain free even after he is weaned because I feel so much better. It gets really old to eat fish or meat and veggies for breakfast every day, and sometimes I just want real breakfast food. So what’s a mama to do? I spent a little time tinkering in the kitchen, and came up with a Grain-free, Dairy-free, Egg-free, Soy-free, and Sugar-free Pancake Recipe.

I started with this recipe for Spiced Carrot Muffins, which makes really yummy muffins, but found that Jonathan wasn’t even able to tolerate the quinoa and buckwheat. (They are technically seeds and not grains, but his little tummy doesn’t make the distinction.) Benjamin doesn’t mind them, and Jonathan seems to really like them, and I just love having pancakes every once in a while! The texture is kind of a cross between a crepe and a pancake, with the taste of a not-too-sweet carrot cake.

A couple tips before you try them out yourself. 1) They burn very easily, so keep a close eye on them and cook them over medium heat. 2) Spray the pan every time you put more batter on to keep them from sticking. 3) We like using sweet potato best, although pureed pumpkin, butternut squash, and pureed carrots all seem to work. 4) Make your own almond meal by processing raw almonds in small batches (I use my Vita-Mix.) Almond flour will yield a fluffier pancake, though. 5) They are really yummy served with a bit of honey!

Paleo/ Grain-Free Pancakes

1/2 cup water
1 tsp vanilla
1 Tablespoon Chia seed meal (or 1 lightly beaten egg)
scant 1/3 cup sugar or honey
1 cup cooked mashed sweet potato (pumpkin puree, butternut squash, or carrot also work)
1/3 cup oil (canola or coconut)
2 tsp baking soda
1 cup almond flour
1/2 cup tapioca starch
1 tsp pumpkin pie spice (or cinnamon, nutmeg, and allspice to taste)

1. Pour water into mixing bowl. Add chia seed meal, and allow to form gel. Add other wet ingredients, and beat on medium until combined.
2. Add dry ingredients, putting baking soda in last. Beat until combined. If needed, add up to 3 Tablespoons of water to make pancake batter moist.
3. Allow batter to rest for 5 minutes while preheating a non-stick skillet or griddle over medium. (Letting the batter rest yields a fluffier pancake.)
4. Liberally spray the preheated skillet with cooking spray, then add batter to pans. (Medium or small pancakes work best.) Cook over medium until the top begins to look dry before flipping to cook the other side.
5. When cooked through, remove from pan and keep warm while repeating the previous step until the batter is gone.
6. Serve with raw honey or homemade apple sauce.

Yield: 8-10 medium pancakes

Comments on: "Honey’s Kitchen: Paleo/ Grain- (and almost everything else) Free Pancakes" (1)

  1. Totally yummy! I’ve been lucky enough to be in Heather’s kitchen after these were made and they are soooo good to eat.