Many of us trying to cut back on carbohydrates secretly long for something a little more tempting. My vice is pancakes, particularly pancakes served with wild blueberries.
I have tried many non-traditional pancake recipes, but found most lacking. This morning, Sheila cooked a delightful pancake recipe from the Paleo Perfected Cookbook from America’s Test Kitchen. Frankly, this is as good as a recipe for pancakes that I can recall. The pancakes are light, flavorful and thin. I added “real” maple syrup and frozen wild blueberries, but basically stayed with the recipe from America’s Test Kitchen
Paleo Pancakes from America's Test Kitchen
- 2/3 cup of water
- 2 large eggs plus 1 large white
- 1/4 cup of ghee melted and cooled
- 2 tablespoons of honey we substituted maple syrup
- 1 teaspoon of vanilla extract
- 2 1/2 cups of almond flour
- 1/2 cup of arrowroot flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of Kosher salt
- 1 cup of organic blueberries optional
Maple syrup is optional
- Adjust oven rack to middle position and heat oven to 200 degrees. Grease wire rack set in rimmed baking sheet.
- Process water, eggs and white, 3 tablespoons melted ghee, honey, and vanilla in blender until light and frothy, about 30 seconds. Add almond flour, arrowroot flour, cream of tartar, baking soda, and salt and process until thoroughly combined, about 1 minute.
- Heat 1 teaspoon melted ghee in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out ghee, leaving thin film of ghee on bottom and sides of skillet. Using 1/4 cup batter per pancake, portion batter into skillet in 3 places. Cook until edges are set and first side is golden, 2 to 4 minutes.
- Flip pancakes and continue to cook until second side is golden, 2 to 3 minutes. Serve immediately or transfer to prepared rack and keep warm in oven. Repeat with remaining batter, using remaining 2 teaspoons melted ghee as necessary.