image via Forest And Fauna
Huckleberry Lavender Paleo Pancakes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 to 4 servings
- 1 1/2 cups finely ground blanched almond flour do not pack tightly
- 1/4 teaspoon mineral rich sea salt pink Himalayan preferred
- 1/2 teaspoon baking soda
- 3 large pastured farm eggs
- 2 tablespoons raw organic honey or sweetener of your choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar optional
- 4-8 tablespoons full fat coconut milk adjust for consistency
- Coconut oil to fry
- See Recipe for Huckleberry Syrup below…
Turn on griddle or stove top to medium heat.
Whisk eggs, vanilla, honey, vinegar/lemon juice, sea salt and baking soda together.
Stir almond flour into egg mixture.
Add a tablespoon of coconut milk at a time until you get the desired consistency. I like to thin them out for lighter pancakes, so I go a bit heavy on the coconut milk.
Melt about a tablespoon of coconut oil per batch, once the coconut oil is nice and hot, spoon the pancake batter onto the hot griddle.
The trick to perfect almond flour pancakes is having the heat set at the correct temp, on my stove top, that is just below medium, and I have found it is important to really let the pan heat up for a few long minutes before dropping in the pancakes. NOTE: I also made these pancakes on the SMALLER side, so they are easier to manage and flip.
Fry cakes until you see bubbles appear and cake sets up on the sides, this is a good indicator to flip. Watch heat, as cakes can burn easily. Keep cakes in a warmed oven until finished with batch. Cook on each side for about a minute or 2. Use a thin spatula to carefully flip them.
Serve pancakes with preferred toppings.
- 2 Tablespoons pure huckleberry Jam (no sugar added, fruit sweetened) or 1/3 cup fresh huckleberries
- 2 to 4 Tablespoon Maple Syrup
- 1 teaspoon Culinary lavender flower buds