Tag Archives: pancakes

Grokcakes (Primal Almond-Flour Pancakes)

29 Sep

Okay, so obviously Grok never ate these.  But “Grokcakes” sounds more interesting than “Gluten-Free Almond Meal Pancakes,” and it’s my blog about primal living, so.  Grokcakes it is.

Almond-meal pancakes with fresh local blueberries, butter, and a side of chive scrambled eggs.

Saturday mornings I am home alone, and pancakes have been The Saturday Morning Thing for me for a long, long time.  Before going primal, I enjoyed whole grain or oat pancakes made with Greek yogurt and flaxmeal with all kinds of adventurous mix-ins and toppings.  For the first 6wks of my primal lifestyle, I was pancake-free because I was afraid I would be terribly, terribly disappointed in primal-friendly almond-meal pancakes.  Surely the flavor would be icky!  Surely the texture would be off!  Eventually I missed them too much and started doing some research.  Once I got up the courage to try a promising recipe, I was hooked.  I’ve since made them plain, with blueberries, and with chocolate and bananas; each has been completely delicious on its own or with a little butter.  They don’t even need maple syrup or honey.  Pancake Saturdays are back!  🙂

Almond-meal pancakes with chocolate chunks, sliced bananas, a side of bacon, and a mug of Green Mountain Wild Blueberry coffee.

Almond-Flour Pancakes
Serves 2, 6-8 pancakes (recipe can be halved to serve 1)
Adapted from Low Carb Dude

Ingredients
1 cup almond flour (“almond meal” is the same thing)
1/4 tsp salt
1 tsp baking powder
Pinch cinnamon
2 eggs
1/4 cup milk (or coconut milk, or water)
1/2 tsp vanilla (optional)
2 Tbs melted coconut oil
Fat for frying (I prefer bacon fat or coconut oil, but butter works too)

Mix-ins:
Fresh berries (small handful)
Chopped chocolate (use 70%+ to keep it primal)
Nuts, dried fruit, dessicated coconut, spices, crumbled cooked bacon (!) etc.

Toppers:
Fresh banana slices
Other sliced fruit (apples, strawberries, etc.)

In large bowl, whisk together flour, salt, baking powder, and cinnamon until well combined and no clumps of almond flour remain.  Add the eggs, milk, and vanilla (if using) all at once.  Whisk to combine well.  While whisking, slowly add the melted coconut oil in a steady stream and whisk until well combined.  Add any mix-ins now if using, starting with a little and adding until it looks right; stir well to combine.  Set batter aside to rest for 5-10 minutes.  Heat griddle or frying pan until hot and melt the fat on it for frying.  Pour the batter by 1/4 – 1/3 cupfuls onto the hot griddle.  Add any toppers now if using.  When edges appear dry and small bubbles form in batter, flip pancakes and cook until golden brown on the other side.  If using toppers like sliced banana, be careful when flipping and removing from griddle, as banana can stick and cause pancake to tear.  Serve immediately.