Saturday, February 1, 2014

Meg's Fluffy Pancakes {for one or to share}

as seen on Instagram - follow me @bepaleoandthrive
Before I started my blog, every time I would find or create a great recipe, I'd share it with my cousin @manonthyssen (feel free to show her a bit of love - her photographs of primal meals are stunning!).

One of these recipes I just had to share was my pancake recipe. This recipe yields light, fluffy pancakes that taste just like the real thing!

Topped with a bit of maple syrup or a slab of ghee and served with a side of bacon and chopped fruit, these pancakes turn any ordinary breakfast into an extraordinary one!

Manon agreed with me, but one day she asked if there wasn't some way to scale down the recipe a bit, as she is the only one eating them. I told her she could just save the extra batter and cook the leftovers up the next day, or she could simply cook up all the batter and save the leftovers in the fridge... but then I got to thinking: sometimes we don't want leftovers. Sometimes we just want pancakes one morning, no more.

So, I got to work. Manon, here is your scaled down recipe, Meg's Fluffy Pancakes for One. And for those of you out there who prefer a recipe for a crowd, I've also included Meg's Fluffy Pancakes to Share.

In need of some yummy topping suggestions?

Try them with:
  • Maple syrup
  • Ghee
  • Nut butters
  • Jams and jellies
  • Fresh fruit
  • Whipped coconut cream

These pancakes are also great used as "bread" to make breakfast sandwiches! Think sausage rounds with fried eggs... fried ham with scrambled eggs... yum!

Meg's Fluffy Pancakes for One makes about 6 palm-sized pancakes

Ingredients:
  • 1/4 cup almond meal or flour
  • 1/4 cup tapioca starch
  • 1 slightly heaping tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp maple syrup
  • 1/4 cup "milk" of your choice
  • 1 egg
  • 10 grams liquid fat of your choice + more for greasing the pan (like ghee)
Method:
  1. Mix together all the ingredients until the batter is smooth.
  2. Grease a stainless steel frying pan on medium heat.
  3. When the pan is fully heated, slowly pour the batter into it (2-3 tbsp per pancake for best results).
  4. Flip when the bubbles finish rising to the surface, cook for 30 seconds more.
  5. Repeat with the remaining batter, regreasing the pan if necessary.



Meg's Fluffy Pancakes to Share makes about 20 palm-sized pancakes

Ingredients:
  • 3/4 cup almond meal or flour
  • 3/4 cup tapioca starch
  • 3 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tbsp maple syrup
  • 1 1/4 cups "milk" of your choice
  • 1 egg
  • 40 grams melted fat of your choice + more for greasing the pan
Method:
  1. Mix together all the ingredients until the batter is smooth.
  2. Grease a stainless steel frying pan on medium heat.
  3. When the pan is fully heated, slowly pour the batter into it (2-3 tbsp per pancake for best results).
  4. Flip when the bubbles finish rising to the surface, cook for 30 seconds more.
  5. Repeat with the remaining batter, regreasing the pan if necessary.

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