When I first found out that I was highly reactive to grains and gluten, I wondered what that meant for some of the goodies that I love to eat.  The Paleo diet is the way I NEED to eat.  Meat, nuts, veggies and fruit are all delicious! But, seriously.  I can’t imagine not being able to enjoy certain things ever again… cookies, crackers, pancakes.  ???? . If you are new here, I had no clue that I was highly reactive to those things.  It wasn’t until I followed the AIP protocol diet for a month and received my food sensitivities test that I discovered what was causing my horrible allergies and asthma.  I was getting sick with bronchitis every three months and staying sick for 6-8 weeks.  Do that math.  I was sick ALL OF THE TIME!

Since giving up those two things, I feel SO MUCH better.  My wheezing laugh is pretty much gone.  I’m not going to mention when the last time I have been sick, because you know what may happen.  Bragging bites you in the ass.  BUT, we were both getting a little bit tired of eating the same old things for breakfast.  Surely there has to be some type of pancakes that I can have without having a reaction.  Deb is the main food preparer in the house because she is so good at seasonings and just has common sense.  I don’t.  ???? She’s a natural.

The Most Delicious Paleo Pancakes

The one thing I missed was a delicious stack of pancakes drenched in syrup.  ???? I know they aren’t the healthiest thing around with all the carbs, etc, BUT, a girl needs variety.  And we all need treats every now and then.  Deb tried a few different paleo pancake recipes we found on Pinterest.  Some of them tasted a little to almondy… some wouldn’t stick together during cooking and looked like she made deconstructed pancakes.  She took away a few things from each recipe, added a few different things, and by trial and error, we decided this is OUR FAVORITE way to make the most delicious paleo pancakes.

Combine and stir all of the dry ingredients in a bowl:

• 1/2 cup Almond Flour
• 1/3 cup Tapioca Flour
• 1/4 cup Coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Combine and stir all wet ingredients in a bowl:

• 4 large Eggs
• 1/4 cup cashew milk – we use our homemade cashew milk but any type will do
• 1 tbsp Maple Syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract

Combine all ingredients together.  Heat a bit of coconut oil in a cast iron skillet and cook a few minutes on each side until done.  We love the taste that the coconut oil adds to them.  Serve with the BEST MAPLE SYRUP EVER.  I have added fresh berries or a thin layer of peanut butter, too, which both taste mighty delicious!

Let me know if you try these delicious paleo pancakes either in the comments, or over on Facebook or Instagram.   I love hearing from you.

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