Gluten Free Pancakes

I love pancakes, don’t you? I think this recipe is easy enough to make without getting too crazy with ingredients. You could actually leave out the vanilla and sweetener if you wanted to make it even easier. As for milk, you can substitute water or sparkling water (for more volume). I actually used my cultured raw milk, which is like buttermilk. You’ll see in my picture I used blackberries, but any kind of berries will work. You only need a few, so if you are low-carb you could still eat some.

Now for the syrup… you can use your own judgement. To give you a clue on how natural sweeteners add up, here are some G.I. counts.

Sugar 60 - 65

Pure Maple syrup 54

Honey 58

Coconut Palm Sugar 35

Erythritol 0
Stevia 0

This is re-posted and improved, so there are actually carb counts below (pre-parenting post!)!

Sometimes when I want maple syrup, I boil butter and a splash of maple syrup in a pot. I let it boil up and caramelize before pouring just a touch on my pancakes. But do what you feel comfortable with. Some ideas: For truly low G.I., you could melt butter with 2 – 3 berries, and pour it on top and serve with whip cream, instead of using syrup. Smush the berries a bit and it will make a fruit syrup. Here are more of my topping ideas: Blueberry Syrup with xylitol, Strawberries and cream topping, or Blueberry Jam topping. Happy pancaking!

Gluten Free Pancakes

 serves 2 
 ECC per serving: made with 6 TBLSP cream: 1.7 ECC, with milk: 8.75 ECC per serving, with coco milk: 2.75 ECC

2 organic eggs

4-6 Tablespoons organic milk, cream, or coconut milk – I used cultured raw milk

2 Tablespoons melted butter or high quality coconut oil

1 cup high quality Almond Flour like Honeyville (or could be grainy)

½ teaspoon baking soda

¼ teaspoon sea salt

1 Tablespoon erythritol or 2 teaspoons maple syrup or a few drops of stevia

1 teaspoon vanilla extract

high quality coconut or palm oil for pan

a few berries (optional) (adds 3.5g carbs per Tablespoon)
water

Beat eggs until fluffy. Add 4 tablespoons (¼th cup) milk/cream and melted butter. Add flour, baking soda, salt, sweetener, and vanilla and beat again to incorporate air in mixture. If mixture is too thick, add the other 2 tablespoons of milk (or water if you are using cream).  Heat oil in skillet on medium. Spoon batter into rounds in skillet, trying to spread each one out a bit, so that they are not too thick. Quickly drop a few berries (if using) on each pancake. Turn to lower heat.  Pancakes will bubble, then the bubbles will break, leaving holes- this is when you know the pancakes are ready for turning. Make sure the middle is cooked before flipping.  Almond flour pancakes brown quite a bit on the bottom so keep your heat low and cook slowly.  Flip and they should be cooked through pretty quickly.