After a year of tweaking my Paleo pancake recipe, I finally found the secret to delicious, grain-free, refined sugar-free pancakes that don’t turn into scrambled pancake – *#$*@%* – on my griddle. (There is no curse in Elvish, Entish, or the tongues of men for the treachery of banana/egg/coconut flour pancakes that stick to the griddle in a gloppy mess.) “So Brenda, what did you learn from your year of trial and error?” asked no one. Well, I’m going to tell you in great detail anyway, because it has been a loooooong process of discovery that must be documented.
Moist and Pliable…
The secret to pliable, easy to flip pancakes was right there in my gluten-free baking supplies: xanthan gum, which replaces the gluten in GF baking and keeps breads from being crumbly. To the Paleo purists it is off limits, but to those of us who prefer to eat our pancakes with a fork and not a spoon, xanthan gum is our friend (and is a totally benign ingredient, so I’m okay with it).
It also helps greatly if you cook grain-free pancakes in a generous amount of bacon grease or coconut oil. I usually start with the grease left on the griddle after cooking some bacon – oh yeah – and add coconut oil as needed to keep it greased. The other key ingredient is almond milk (unsweetened for a totally refined sugar-free pancake, or original if that’s what you have on hand), which helps to smooth out the batter and make it less eggy.
While making gluten free pancakes from scratch with grains for my family, I discovered that “regular” pancakes use both baking soda and baking powder. The baking soda makes them brown nicely, while the baking powder adds extra leavening. While most Paleo recipes shun baking powder – it contains cornstarch! gasp! – I find that adding it really makes a difference in making grain-free pancakes less dense and heavy. It also helps to lighten them up if you beat the eggs well in the mixer while making your batter.
Yet Healthy and Filling
I’ve made pancakes with just coconut flour, but I prefer to combine it with almond flour for better texture and less coconutty flavor. Coconut flour is full of fiber and good-for-you stuff, but almond flour is high in protein and lower in carbs, so the two combined provide a filling breakfast that will keep you energized until lunch (and keep cravings for carbs/sweets at bay, which is why this breakfast is a key component of my weight loss success). You can make these with melted coconut oil instead of butter for a totally dairy-free option, but I prefer the taste/texture of pancakes made with melted butter (probably because the coconut oil starts to harden in the batter).
Full of Flavor with No Refined Sugar
I eat these tasty pancakes with a hint of sweetness every day, and add variety by topping them with whatever berries are in season (sometimes with a little canned whipped cream for a decadent treat). However, there’s so much flavor from the pure maple syrup, vanilla, cinnamon and bananas that I usually just spread a little butter on them and that’s it.
Grain-free, Refined Sugar-free Pancakes
1 very ripe banana (brown peel)
1/4 c. unsweetened applesauce
1/4 c. unsalted butter, melted (for salted butter, cut salt to 1/4 tsp.)
1/4 c. pure maple syrup (I’ve used honey, but prefer the hint of maple)
2/3 c. coconut flour
1/3 c. almond flour (not almond meal)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt (1/4 tsp. if using salted butter)
1/2 tsp. xanthan gum
1/2 – 3/4 c. almond milk (unsweetened for refined sugar-free pancakes)
Bacon grease and/or coconut oil for cooking
Break the banana into chunks and mash in the bowl of your mixer, using the paddle attachment. (If it’s not overripe, you may want to put your hands over the top of the bowl when you start the mixer, to avoid flying bananas that rain down like manna from heaven on your dog who is constantly underfoot in the kitchen precisely because of moments such as this.) When the banana is a thick puree, add applesauce. Mix in eggs, 2 at a time, beating until foamy after each addition.
Melt butter in a liquid measuring cup, then add maple syrup to the butter. (I just add syrup to the melted butter until it reaches the 1/2 c. mark, and stir it a little to make it easy to pour.) Add butter/syrup mixture to the mixing bowl and mix well.
At this point, I usually start cooking the bacon on the griddle. Mmmm…bacon.
Measure coconut flour and pour through a sifter into the batter. (If you don’t have a sifter, don’t worry, but it does help to incorporate the coconut flour without chunks.) Add remaining ingredients except almond milk and mix well. Slowly mix in almond milk. The batter will be thick.
Preheat griddle to 325 degrees (which is cooler than you’d use for regular pancakes, but because of the high egg content you need to allow more time to cook without over-browning). Spoon about 1/4 c. batter onto well-greased griddle, adding more coconut oil as needed, and gently spread out batter with the back of a spoon. (It will not spread on its own, like regular pancakes, so gently spread it out into a 4″-4.5″ circle.) When the outside edges appear dry, they’re ready to be flipped. They take a little longer to cook on the first side than regular pancakes, but quickly brown on the second side and are ready to be removed.
These stay soft and pliable in the fridge for a week and freeze well. This recipe makes about 18 pancakes.
Reheating Tip: Since these are delicate on the surface, butter before you reheat them in the microwave to avoid tearing. In the fall, I like to skip the butter and top them with cranberry apple spread from Trader Joe’s, which only has 4 g. sugar per tablespoon. So good!