Berry Bliss Paleo Pancakes

These fluffy, berry stuffed paleo pancakes are the perfect addition to your weekend brunch.

I first made these Berry Bliss Pancakes this summer when we were in Michigan with our friends Aaron and Stacy.

DON’T. BURN. THE. CAKES.

Pancakes are a slow moving recipe because even though the ingredients are quick to combine in a bowl, you still have to sit by the stove to watch… and flip… and transfer… and pour… and so on until all the batter is gone. So be sure to set at least a half hour aside just for babysitting the stovetop.

Nobody wants a burnt pancake. :)

It’s always fun when bloggers get together…check out the other angle of this photo on @paleogonesassy’s account :) I whipped up a pork belly and Brussels sprout hash for breakfast today with some #Paleo pancakes, inspired by @20belowcoffee’s amazing gluten free waffles…I’m calling them Berry Bliss. Recipe will be on the blog, at some point :) #primal #glutenfree #grainfree #soyfree #dairyfree #jerf #justeatrealfood #michigan #travel #m22 #PaleoPorn

A photo posted by Marla Sarris (@marlasarris) on Aug 6, 2015 at 9:28am PDT

Make Use Of Your Down Time

With the extra time I had just standing watching for bubbles to form before flipping these cakes at the stove, I decided to also prepare a brussels sprout hash with pork belly.

Both dishes finished cooking around the same time and we had a salty, sweet and vegetabl-y combination ready to roll for our paleo breakfast.

Yield: 12 pancakes

Ingredients

bacon fat (or your choice of fat)
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 vanilla bean, scraped
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
a pinch cloves
9 large organic eggs
2 tablespoons raw honey
1/2 large lemon, juiced
1 tablespoon 100% pure maple syrup
1 cup blueberries
1 cup raspberries

Directions

In a large mixing bowl combine almond flour, coconut flour, scraped vanilla bean, baking soda, cinnamon, nutmeg, ginger & cloves (OR you can replace the cinnamon, nutmeg, ginger and cloves with 1 teaspoon of apple pie spice, if you've got it). Combine all the dry ingredients well.
Crack the eggs into a small bowl and whisk to combine until yolks are broken up.
Add raw honey, lemon juice, maple syrup and whisked eggs to the dry ingredients and combine well.
Add the blueberries and raspberries to the bowl and gently stir with a spoon to combine. You want to be gentle as you fold the berries in so you don't crush them.
Heat a cast iron skillet over medium heat.
Melt a tablespoon of bacon fat, lard, coconut oil or your choice of fat. You should know, the porky variety of fat gives a little extra flavor. :) (Alternatively, you can cook 2 pieces of bacon in the pan, transfer them to your mouth, then use the leftover fat to cook your pancakes in.)
Measure 1/3 cup of batter, pour it into the hot skillet and flatten the batter with a silicone spatula. Once bubbles start to appear, flip the pancake. Cook for 2-3 minutes per side and be sure to use a sturdy spatula (ideally one made from stainless steel) to flip the pancakes once while cooking. Transfer finished pancakes to a plate and continue cooking batter until gone.
These are hearty pancakes so assume 1-2 per person and 3 for hardy eaters. Store leftovers in the fridge. You can enjoy these paleo pancakes served warm or cold.
Enjoy! :)

Berry Bliss Paleo Pancakes

DON’T. BURN. THE. CAKES.

Make Use Of Your Down Time