Our way of eating has become second nature. I almost forget we don’t eat like other people. We have one cookbook that allows us to fly incognito when we are forced out of our cave or people invade, which actually happens quite often. Especially that “invade your cave” part. People with kids much prefer invading caves that other people have to clean and cook in. Which is okay…because I have better control over the food that way! Our favorite cookbook has to be The Gluten-Free Almond Flour Cookbook written by Elana Amsterdam. It keeps us with an appearance of eating normal.
I modify all the recipes to be legal with our nutritional overhaul, GAPS (or Paleo or SCD or Primal or Whole 30–you get the idea). Most recipes don’t mind the transition a bit, but some put up a resistance. Pancakes put up a fuss. Pancakes love flour more than I did. They really must want the arrowroot powder Elana uses, too. Elana’s pancake recipe yells at me when I try making substitutions. See?
So with some tweaking, we got those bloody rebels under better control. They still exert their power in small ways:
1. I can’t make them as big as I want to. Four inches in diameter is all I can get away with. No “big as your head pancakes” here. Bummer. Addendum: My daughter just got a 7 incher!!!
2. I can’t cook them as hot as I want to. The heat must be medium-low (340 degrees Fahrenheit if you have an electric griddle) or else they’ll burn.
3. I can’t flip them when I want to or they’ll muck up my skillet and spatula and beautiful, mean sounding, songs will fill the kitchen air. (“What’s wrong, mommy?” It’s just a pancake, but it’s my job now.) Patience is required as to when to flip these. I keep my burner low and practice patience. This staying home stuff is a cinch.
All that technical stuff, that’s just the stuff they omit from cookbooks. So go ahead, try this recipe. See what you think.
My kids think they taste like the real deal. Flying under the radar again.
(Makes about 19 four-inch diameter pancakes. Kids can be eating them in about 15-20 minutes from your start time.)
- 6 eggs
- Scant 1/2 cup honey
- 1 tablespoon vanilla extract
- 1/2 cup water, plus or minus a little
- 3 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons oil for in batter (I use olive oil)
- Oil for skillet
Follow the one dump method: Combine all ingredients into one large bowl and mix well with a hand-held electric mixer until smooth. Adjust consistency with water as needed. Err on the side of not too runny. It’s kind of like muffin batter, a bit thinner.
Meanwhile, heat your oiled skillet over medium-low heat or to 340-345 degrees Fahrenheit. (I really like my electric skillet because I can quantify the heat level, and I can make so many at once.)
Use a scant 1/4 cup batter for each pancake. Push the batter around a bit to form into a 4 inch diameter circle. If you want teeny-tiny, easier to manipulate pancakes, use a tablespoon to dole out the batter.
Cook (PATIENTLY) until the underside is golden brown and set firm, about 3 minutes for the first side. If your spatula will not easily slide under the pancake, it’s not ready! Cook other side until golden brown and transfer to a plate.
Serve with desired topping choice. My girls plated the pancakes you see here with coconut cream, blueberries, bananas, raspberries, and a drizzle of Dad’s (my dad) maple syrup. I hope your eating and health is shining. If not, don’t give up. Persist. You can do it. It is worth it.