What could be better on pancake day than a towering stack of fluffy American style pancakes? A fluffy stack of pancakes drizzled with lashings of pure maple syrup that's what. Whether you indulge at breakfast, lunch or dinner there is no excuse to not partake in the British tradition that is Shrove Tuesday just because you're Paleo or gluten sensitive.
I've made many a Paleo pancake in the past and until I discovered tapioca flour, the pancakes where never truly what you would call fluffy. This is a warning do not omit the tapioca flour otherwise your pancakes will be as flat as...well pancakes!
Organic maple syrup
Spoonful of coconut butter or butter if dairy is tolerated
Dairy free yoghurt
Paleo ice-cream, I love the Booja Booja brand
Melted Paleo chocolate
In a large bowl whisk the eggs with an electric whisk until frothy approx 30secs.
Add the vanilla almond milk & honey until well blended.
In a separate bowl, mix together the coconut flour and tapioca flour
Add the flour mixture to the wet ingredients a tbsp at a time, while continuously whisking.
Add in the baking powder, baking soda & salt.
Add coconut oil to a large frying pan or crepe pan if you have one and place over a medium heat
Once the pan is hot, pour approx 2 tbsp of the mixture into the pan and spread out with the back of a spoon so the pancake is approx 3/4cm thick.
After one minute place 5 or 6 blueberries onto the pancake.
Once air holes begin to appear in the surface of the pancake, approx 3mins, flip it.
The pancake should cook on each side for approx 3 minutes. Repeat with rest of the mixture.