We love pancakes, perhaps an unreasonable amount. So we were really happy to devise this recipe, adapted from a few different grainless or “Paleo” pancake recipes we’ve seen.
Ingredients
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1 cup almond meal
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1 cup shredded coconut
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1 Tbsp cinnamon
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1/4 tsp salt
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3 eggs
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~1/2 cup coconut or almond milk (or other milk substitute)
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1/2 tsp vanilla extract
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1 cup mixed berries
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2-4 Tbsp Alter+Whey
Preparation
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In a medium bowl, mix almond meal, shredded coconut, cinnamon and salt.
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Break the eggs into a liquid measuring cup with at least a 2 cup capacity. Whisk the eggs.
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Add milk to the measuring cup until the volume of eggs + milk equals 1-1/4 cups.
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Add vanilla and whisk again.
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Pour liquid ingredients into the bowl of dry ingredients and mix well.
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Preheat a non-stick skillet at medium heat.
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Add a spoonful of coconut oil to the skillet, and add more before each batch, because these can easily fall apart if you try to turn them without enough oil. I have the most success when I make just one pancake at a time, right over the hot spot in the center, but experiment to see what works best with your setup.
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When the skillet is well-oiled, spoon enough batter in for either one large or a few small pancakes. Wait for edges to look a little dry, then loosen all the way around before you try to flip. It took a little while to master cooking them, but even if they break up, they’ll still taste good!
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While these are cooking, throw the berries into a blender and puree. Stir in the Alter Whey. When the pancakes are done, spoon this berry compote on top. Enjoy!
This recipe makes about five medium to large pancakes, which could be enough for 3-5 people. With all the coconut and almond, these are nutritionally very dense. If you want to make less, divide the recipe by thirds because there are 3 eggs, and the egg to milk ratio is important to be sure it sticks together. Or make all the batter but refrigerate and use the rest within a couple of days.
Let us know how it goes!
