Paleo Walnut Pancakes

I loved pancakes as a kid.  It was a weekend tradition – Saturday morning pancakes with chocolate chips, or M&M’s if we were lucky.  They were always a treat, and boy did they taste good, but nutritionally they were lacking.  I don’t think that my parents ever made pancakes from scratch.  The mixture came from a box and we would add low-fat milk and maybe a bit of canola oil, and they would be cooked on a pan oiled with margarine.  Oh how I cringe at the thought of eating a meal like that now!  Not only have my eating patterns drastically changed, but (thank goodness) my parents’ have too.

This Paleo Walnut Pancake recipe is just the opposite of what I ate as a kid.  It is full of nutritional, grain-free flours, healthy fats and unrefined sugar – perfect for an energizing meal to start the day.

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Although I have nothing against chocolate chips or M&M’s as a special treat, there are many other wonderful pancake topping options.  I used Wallaby Organic Plain Greek yogurt, thawed blueberries, banana coins, walnuts and sprinkles to add an extra nutritional punch (and fun patriotic flare).  Not only are these Paleo Walnut Pancakes delicious, but they’re fun to decorate and eat!  (My toddler will consume pretty much anything with sprinkles, so you can imagine how in love he was with these.)

Paleo Walnut Pancakes

Ingredients

  • 2 Tbsp Otto’s Cassava Flour
  • 2 Tbsp coconut flour
  • 1/4 Cup tapioca flour
  • 1/4 tsp baking powder
  • 1/4 Cup crushed raw walnuts
  • pinch of Himilayan Pink Salt
  • cinnamon to taste
  • 2 eggs
  • 1/4 Cup almond milk
  • 2 Tbsp maple syrup
  • coconut oil for cooking

Instructions

  1. Combine all dry ingredients, except walnuts in a large mixing bowl.  Stir.
  2. Add all wet ingredients to dry mixture.  Stir.
  3. Crush walnuts and fold into pancake mix.
  4. Grease frying pan with coconut oil and turn heat to medium-low.
  5. Scoop approximately 1/4 cup pancake mix onto frying pan and cover.
  6. Flip pancake when slightly brown on bottom side.
  7. Serve with desired toppings.

This recipe will make approximately six 4″ pancakes (if using 1/4 cup batter for each pancake).

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What is your favorite pancake topping?  Is there a traditional food that you used to eat as a kid that you now have a healthier version of?

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