A Pretty Patriotic Paleo Pancake Party

I used to whip grain-free pancakes quite often.

Somehow, I fell out of that habit.

There were Apple Cider Pancakes, Pumpkin Chia Seed Pancakes, and, of course, the NicGriddle.

Pancakes were one of my more portable breakfasts for when I was on the go at the ol’ full-time gig.

I guess I started shying away from the “Paleo baked good” aspect of pancakes. Now, I see them as a “sometimes treat” rather than my go to breakfast.

But it’s 4th of July week!

Which means we definitely need a pretty patriotic Paleo pancake party.

Patriotic Pancakes

(brought to you by The Urban Poser)

Ingredients:

3/4 cup almond flour

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

2 Tbsp coconut milk

1 Tbsp maple syrup

1/2 tsp vanilla extract

1 large egg

blueberries for inside

blueberries for outside

raspberries for outside

Making pancakes is super easy. I just put all of the ingredients in a bowl and whisk.

Let the batter sit for a few minutes, and then scoop 1/4 cup of it into a pan over medium heat. I used coconut oil to grease my pan.

Sprinkle the berries into the batter and flip when bubbles start to appear in the pancake.

Easy peasy and delicious. I topped my pancakes with raspberries (red), pastured butter (white) and  blueberries (blue)…oh, and some maple syrup.

What Patriotic Treats do you have in the works for the 4th?

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6 Responses to A Pretty Patriotic Paleo Pancake Party

  1. Emma May 19, 2013 at 8:37 PM #

    These are the best! I have tried lots of pancake recipes, but these are hands down the easiest. Thanks 🙂

  2. Travis July 4, 2013 at 1:55 PM #

    Hi – I am in the middle of making these fantastic looking pancakes – it would be helpful to know how many average size pancakes the recipe makes – thanks!

    • Allison July 5, 2013 at 10:18 AM #

      Hi Travis! sorry I missed this comment! I hope your pancakes came out well– I think the last time I made this recipe, it made 6 regular sized pancakes…

  3. Jaffney August 26, 2013 at 9:20 AM #

    These were so good, I feel compelled to use a lot of swear words and exclamation points!!
    They were easy and fast to make.
    They were TASTY. They tasted a little sweet and had the texture of a multi-grain pancake.
    I tripled the recipe for 2 hungry CrossFitters who wanted brunch size portions. I think I used 1/3 cup batter per cake.
    Thank you Allison! You have done the Paleo world a big favor with these.

    • Allison August 26, 2013 at 10:28 AM #

      YAY! I’m glad you guys liked them 😉

Trackbacks/Pingbacks

  1. 25 Ways to Use Fresh Blueberries | The Well Fed Homestead - July 1, 2013

    […] out this  almond flour pancake recipe with blueberries on top from Allision Nichols/Frisky Lemon […]

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