For almost two months now, 4 of us have been eating mostly Primal (think Paleo with more dairy). If you don’t know what Paleo is, think grain-free or only fruit, veggies, meat, nuts, and seeds.
It started with me trying to kick regular migraines, a nagging joint injury, and unstable blood sugar levels when I was hungry. Then Patrick jumped on board to lose weight. We felt so good, we
bribed encouraged Ty and Grace to try.
While it’s been a little challenging missing our grain-heavy favorites, we have mastered pancakes.
Nuts (we’ve used any combo of cashews, almonds, walnuts, and pecans)*
Primal flour (think coconut or quinoa)
Apple cider vinegar
Milk or Water
*You could probably get away with either nuts or flour. I like to grind my own nut flour due to cost but it never seems fine enough so I always add a little commercially ground flour to improve the texture. I also add hemp hearts sometimes.
Making the batter
- Preheat a non-stick skillet to medium-high heat while you mix the batter.
- Grind nuts and flour together in a high-powered blender or food processor. I usually do enough to make about 2 cups worth.
- Add about 3/4 tsp each of baking soda, powder, and salt. Grind again to mix.
- Add 2 tsp of vanilla, 1 TBSP of oil, 1 egg per cup of dry ingredients, 1 tsp of vinegar, and enough liquid to form a pancake batter.
- Blend well.
Cooking the Pancakes
Grease the pan using whatever fat you desire. I just pour the batter directly from the blender. I find Primal cakes tend to take a little longer to cook than traditional pancakes. You can adjust the thickness if you need to. I also add extra pecans to mine.
Serve with real maple syrup or agave (that’s how we roll).