I think we all know that emotional eating is a dangerous thing. The consequences of alleviating emotions with food can manifest itself in even more emotional turmoil as well as create physical scars and loads of unhappiness.
But you know what? I’m an emotional eater when it comes to pancakes, and I fully own up to this one. Feeling sad? Time for pancakes. Angry? Some pancakes will do. Stressed? Sounds like its time for breakfast for dinner. With some pancakes.
Imagine my deep sadness when I realized that pancakes just wouldn’t fit into my primal lifestyle. I think I have, to this day, tried every Paleo pancake recipe listed on every Paleo blog, cookbook, and Instagram account I laid my eyes on. No offense to the creators, but their pancakes just weren’t good enough for my overly critical pancake palate. So I decided to create my own pancakes, which was much, much harder than I initially anticipated. A problem with recreating recipes into Paleo recipes is the lack of gluten. Gluten is a binding ingredient: it is what makes cakes airy, makes cookies not equivocal to bricks, and makes pancakes fluffy. Essentially, gluten is a miracle in creating amicably textured food, and devastation in gut health for many people. (Side note: why has gluten become so problematic in many people? Here is one theory linked to mycotoxins by Dave Asprey of Bulletproof. Definitely worth a read.) So amid my pancake-less fueled depression, I started to build my own perfect Paleo pancake recipe. The first batch I burned so badly that they were inedible. The second batch tasted solely like gritty coconut flour. Batches 3-10 were either too watery, too dense, not fluffy, or flavorless. Sometime after my 10th attempt, I finally started to move in the right direction, and now, finally, I have created a pancake recipe that suits my tastes. I’ve tried to perfect this recipe so many times that I can’t tell you what attempt number this final one is.
Motivation. Dedication. Perseveration. Never give up. Pancakes 4 eva.
Paleo Protein Pancakes
Makes 4-5 medium sized pancakes
- 1 egg
- Dash of salt
- ½ cup canned coconut cream
- ½ tbsp. raw honey
- 1 tsp. vanilla extract
- ¼ cup coconut flour
- ¼ cup cashew flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 cup water
- 1 scoop (about 23 grams) whey protein*
- 1 tsp. xanthan gum**
- Coconut oil spray, coconut oil, or grass-fed butter for frying
- Berries, almond butter, kefir, or dark chocolate shavings for topping, optional.
- In a large bowl, whisk egg thoroughly and then add salt. Let rest for 4 minutes.
- Add coconut cream, vanilla, and raw honey to bowl with egg and stir until incorporated.
- Add coconut flour and cashew flour to mixture and mix well.
- Add baking soda and baking powder and continue mixing.
- When all ingredients are well mixed, add water slowly.
- Add whey protein and ensure powder has incorporated well into batter.
- Finally, mix in the xanthan gum to thicken the mixture.
- If using butter or oil to fry your pancakes, heat in a pan until melted. If using spray, spray the pan. When the pan is warm enough, pour batter into the frying pan in approximately ¼ cup increments.
- When small bubbles start to appear on the surface of the batter (about 3 minutes) in the frying pan, flip to other side. Watch these pancakes carefully! They burn easily.)
- Top with toppings if you desire, and serve.
- *Make sure the protein powder you use it gluten free and comes for sustainable, organic sources.
- ** Xanthan gum is a thickener many gluten free bakers use to thicken their batters. Although this recipe only calls for 1 tsp. of xanthan gum, it is essential for the texture of these pancakes. If you do not have, or do not wish to use xanthan gum, you can thicken your batter by adding more coconut four, 1 tsp. at a time. However, your pancakes will taste more coconutty.
- ***In moderation, syrup is Paleo. Why? Because the sugar found in syrup is unrefined. Also, it is from a plant. (Tree.) So we can pretty much call syrup a salad, right? Right. ;)