How’s it going my friends, yes, it’s Idriss, you know the dude that gives you recipes every now and then. Today’s recipe is a breakfast recipe, my wife’s favorite breakfast: pancakes! To be more precise, Whole30 Pancakes.
Pancakes are one of those breakfast dishes that pretty much everyone seems to like and it’s easy to see why. Who wouldn’t like to eat sweet fluff for breakfast or anytime of the day really?
However, we all know that sweet fluff comes at a price.
Some people can’t process gluten, some can’t do dairy, and some just hate the way those two components make them feel. My wife is one of those people.
This is the reason why I created this recipe: to preserve her Pancakes Sunday Tradition.
If you have stumbled on this recipe in your search results, chances are you already know what Whole30 means. If you’re not familiar with Whole30, what you probably should know is that the Whole30 program is pretty much all about eating moderate amounts of meat, seafood and eggs: lots of veggies; plenty of natural fats.
It’s all about eating real food and eliminating things like sugar, alcohol, grains ect.
Whole30/Paleo Pancakes Recipe
This pancake recipe is as easy as any regular pancakes recipe. What I have essentially done is replace flour with a mix of Tapioca & Coconut flour, added egg whites and … that’s pretty much it.
The result is satisfying. The pancakes are fluffy and flavourful. If you are a fan of pancakes, these will hit the spot.
Can I substitute Tapioca Flour for Arrowroot? Totally.
Can I substitute coconut flour with almond flour? I have not tried this substitution yet, so I can’t really tell you if it will work or not.
Can I freeze these pancakes? Yes, they freeze very well. To warm them up, you can either microwave them or pop them in your toaster on low heat.
Do I absolutely need Apple Cider Vinegar? You need some kind of vinegar or lemon juice. The acidity in vinegar & lemon juice reacts with baking soda and creates that extra fluffiness that we all love.
Fluffy Whole30 Pancakes
This easy pancake recipe is made with coconut flour & tapioca flour rather than flour
- 1/2 cup coconut flour tightly packed
- 1/2 cup tapioca startch tightly packed
- 1 tbsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 2 egg whites
- 2 eggs
- 1 tsp apple cider vinegar
- 1 cup unsweetened almond milk
Coconut oil to cook your pancakes.
In a bowl, combine all dry ingredients. Add to your bowl, all of the wet ingredients and using a large whisk mix thoroughly until the mixture is homogenous.
Heat up a non stick pan to medium-high heat and throw in 2 tbsp of coconut oil. Scoop in 1/4 cup of your batter for each pancake. Cook for 2-3 minutes on one side and gently flip using a rubber spatula. Repeat until you're out of batter.
Note: the pancake batter is very delicate so be careful when you are flipping your pancakes.
Serve your pancakes with some raw honey & enjoy!