Lately I’ve been seized with thoughts of kleptomania as I visit restaurants; they have cute little bowls and dishes, ornate utensils. It must be from photographing food lately. Because those b*tches are expensive, like 10 bucks for a wooden plate at TJMax. What the ef. I’m TRYING to live an honest life people, stop presenting me with easy steals because I can’t do it and it hurts my soul. Still… my mind definitely goes there!
We put up our mini Christmas tree yesterday. More like MY mini Christmas tree, because I got it at 19 when I moved out for the first time. And became SUPER depressed because I was going to wake up on Christmas morning with zero presents under my tree from Santa.
But now it’s different because I have my love to share it with. Albeit me bossing him around because he couldn’t “drape” the beads properly (Christmas tree control freak, right here). I love anything traditional, so we made eggnog and listened to holiday songs while we decorated. FUN!
So here’s some back story for these pancakes: all paleo pancakes are garbage. Ok scratch that, all the paleo pancakes that I’VE MADE from loose websites on the internet have been garbage.
Until now.
First I tried a plantain-based pancake, which looked very promising due to the comments, and ended up with banana flavored (ew) gritty pancakes. I was so disappointed, especially because my photos looked legit.
Then I found a version of this recipe from Running to the Kitchen. I love her! The comments and feedback looked great and so I gave it a try. SUCCESS! These pancakes are my new jam, and I cannot wait to make them again.
Ingredients
- ½ cup almond flour
- 2 Tbsp coconut flour
- 1 Tbsp ground flax seed
- pinch of salt
- ¼ tsp baking soda
- 1/2 tsp cloves
- 1/2 Tbsp ginger
- 1/2 Tbsp cinnamon
- 1/2 Tbsp nutmeg
- ¾ cup egg whites
- 2 Tbsp raw honey
- ½ tsp bourbon vanilla extract
- coconut oil for cooking pancakes
- 1/4 cup Grade B maple syrup
- Prep time: 5 mins
- Cook time: 15 minutes
- Servings: 2 servings
- Difficulty: easy
Directions
Heat a griddle over medium-low heat.
Mix all dry ingredients in one bowl, and all wet ingredients in a separate bowl. Then whisk to combine.
Drizzle some coconut oil on the skillet before ladling out 1/4 cupfuls of batter per pancake. You will have to spread the batter thinly and evenly on the griddle, making it circular, in order to have thin pancakes.
Flip after 3-4 minutes on one side, and then cooking for a minute on the other. These pancakes can burn easily if you are not careful!
Garnish with mixed holiday nuts and Ginger Cinnamon Maple Syrup (dash of each spice in 1/4 cup maple syrup)
Tagged: breakfast, Christmas, gingerbread, holidays, paleo, primal
Yogi primal food blogger by day, Miami Beach bartender by night. Exploring the new possibilities of a healthy mind and body. 
southbeachprimal
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Check dollar stores or ebay, I bought beautiful white “fancy” plates from the dollar store for 89cents each.
Gotta love the dollar store! I don’t know why I never thought of that…
Made these this morning and they were supper delicious!!! Will totally make these again! I even added a small grated carrot and tasted awesome as well..thx for the recipe!
Yes! You. are. so. smart. And now I’m thinking… carrot cake pancakes, nom.
About how many eggs does it take to get 3/4 cup of egg whites? And why can’t you use whole eggs? Thanks.
I used 5 large eggs to get to just under 3/4 cup. And egg whites because it makes for a lighter fluffier pancake. I hate it when my paleo “breads” taste like sweet eggs, blegh.
Thank you for the recipe. I made these Christmas morning but changed the recipe a bit…by adding water to it making a very thin batter. From this I made crepes. They turned out beautifully!
Great idea Robin! I’ll have to try that out.