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Berry Bliss Paleo Pancakes

They're so blissful, you'll fall in love with the first bite of these paleo pancakes. by , updated Posted on

Paleo Recipe Berry Bliss Paleo Pancakes
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, project manager at SPYR and Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

These fluffy, berry stuffed paleo pancakes are the perfect addition to your weekend brunch.

I first made these Berry Bliss Pancakes this summer when we were in Michigan with our friends Aaron and Stacy.

DON’T. BURN. THE. CAKES.

Pancakes are a slow moving recipe because even though the ingredients are quick to combine in a bowl, you still have to sit by the stove to watch… and flip… and transfer… and pour… and so on until all the batter is gone. So be sure to set at least a half hour aside just for babysitting the stovetop.

Nobody wants a burnt pancake. :)

Make Use Of Your Down Time

With the extra time I had just standing watching for bubbles to form before flipping these cakes at the stove, I decided to also prepare a brussels sprout hash with pork belly.

Both dishes finished cooking around the same time and we had a salty, sweet and vegetabl-y combination ready to roll for our paleo breakfast.

Berry Bliss Paleo Pancakes

Berry Bliss Paleo Pancakes

Yield: 12 pancakes

Ingredients

  • bacon fat (or your choice of fat)
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 vanilla bean, scraped
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • a pinch cloves
  • 9 large organic eggs
  • 2 tablespoons raw honey
  • 1/2 large lemon, juiced
  • 1 tablespoon 100% pure maple syrup
  • 1 cup blueberries
  • 1 cup raspberries

Directions

  1. In a large mixing bowl combine almond flour, coconut flour, scraped vanilla bean, baking soda, cinnamon, nutmeg, ginger & cloves (OR you can replace the cinnamon, nutmeg, ginger and cloves with 1 teaspoon of apple pie spice, if you've got it). Combine all the dry ingredients well.
  2. Crack the eggs into a small bowl and whisk to combine until yolks are broken up.
  3. Add raw honey, lemon juice, maple syrup and whisked eggs to the dry ingredients and combine well.
  4. Add the blueberries and raspberries to the bowl and gently stir with a spoon to combine. You want to be gentle as you fold the berries in so you don't crush them.
  5. Heat a cast iron skillet over medium heat.
  6. Melt a tablespoon of bacon fat, lard, coconut oil or your choice of fat. You should know, the porky variety of fat gives a little extra flavor. :) (Alternatively, you can cook 2 pieces of bacon in the pan, transfer them to your mouth, then use the leftover fat to cook your pancakes in.)
  7. Measure 1/3 cup of batter, pour it into the hot skillet and flatten the batter with a silicone spatula. Once bubbles start to appear, flip the pancake. Cook for 2-3 minutes per side and be sure to use a sturdy spatula (ideally one made from stainless steel) to flip the pancakes once while cooking. Transfer finished pancakes to a plate and continue cooking batter until gone.
  8. These are hearty pancakes so assume 1-2 per person and 3 for hardy eaters. Store leftovers in the fridge. You can enjoy these paleo pancakes served warm or cold.
  9. Enjoy! :)

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