These crepe style pancakes are grain & gluten free and will taste delicious with any topping (but we went for classic lemon & sugar and a sprinkling of our favourite granola…!) - try with fresh fruit and a drizzle of honey or nut butter and cacao nibs.
They will make a nutritious breakfast, snack or dessert, not just on Pancake Day, but all year round!
Makes 6 pancakes (Serves 3)
100ml coconut milk
100ml almond milk
Pinch of salt
1 1/4 tbsp psyllium husk powder
4 tbsp ground almonds
30g coconut oil
Honey & Pecan granola
In a bowl, mix together the eggs, almond milk, coconut milk and salt with a balloon whisk.
Slowly whisk in the psyllium husk and ground almonds until you get a smooth batter. Place to one side to thicken for about 15 minutes.
Using a non stick pan, fry 1 small ladle of paleo pancake batter in coconut oil pan on a medium-heat. Ensure there is enough coconut oil to generously coat the pan to avoid any sticking. Don’t rush, wait until the top is almost cooked before carefully turning. Cooking time approximately 1.5 minutes for the first side and 1 minute for the second.
Serve with coconut yoghurt, coconut sugar, lemon and a sprinkling of Honey & Pecan granola!
Make sure you use psyllium husk powder and not whole psyllium. If you can’t find psyllium husk powder, buy whole psyllium and blitz it in a high speed blender until fine.
Different brands and even egg sizes can affect how your pancakes turn out. If the batter thickens too much you can thin it with a little more almond milk. If the opposite happens and it’s too thin, add a little more psyllium!
Enjoy and don’t forget to tag us in your recipe creations!