Pancakes

Primal Recipe Tester Pancakes

My Pancakes are light and fluffy, have a hint of butter and are quite possibly the perfect grain-free pancake you will ever taste. You can make these dairy-free by using refined coconut oil instead of the clarified butter.

Primal Recipe Tester Pancakes

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Pancakes
Primal Recipe Tester Pancakes
Prep Time 10 minutes
Cook Time 7 minutes per batch
Servings
12 4 inch pancakes
Ingredients
  • 1 3/4 c Grain-Free AP Flour Blend Make it with almond flour*
  • 1 c coconut milk beverage I use So Delicious unsweetened
  • 3 pastured eggs
  • 1 tbsp clarified butter, melted
  • 1 tbsp raw honey
  • 1 tbsp refined coconut oil, melted + extra for oiling Buy it
  • 1 tsp baking soda
  • 1 tsp raw apple cider vinegar Buy it
  • 1/2 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Prep Time 10 minutes
Cook Time 7 minutes per batch
Servings
12 4 inch pancakes
Ingredients
  • 1 3/4 c Grain-Free AP Flour Blend Make it with almond flour*
  • 1 c coconut milk beverage I use So Delicious unsweetened
  • 3 pastured eggs
  • 1 tbsp clarified butter, melted
  • 1 tbsp raw honey
  • 1 tbsp refined coconut oil, melted + extra for oiling Buy it
  • 1 tsp baking soda
  • 1 tsp raw apple cider vinegar Buy it
  • 1/2 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Primal Recipe Tester Pancakes
Instructions
  1. Heat a lightly oiled griddle over medium heat.
  2. Whisk the eggs in a large bowl then add the milk, clarified butter, honey, coconut oil and apple cider vinegar and whisk to combine.
  3. Add the flour, baking soda, cream of tartar and salt and whisk until smooth.
  4. Ladle slightly less than 1/4 c of batter per pancake onto griddle, spread slightly and cook 4-5 minutes or until brown. Flip and cook 3-4 minutes or until brown.
  5. Top with your favorite topping(s) and enjoy!
Recipe Notes

*You can make these nut free by using my Grain-Free AP Flour made with cassava flour, but I do not care for the flavor. You'll want to decrease the amount of flour to 1 1/4 cup.

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Banana Mug Cake

Primal Recipe Tester Banana Mug Cake

Dessert or breakfast or dessert for breakfast? However you look at it, my Banana Mug Cake is simple and delicious. You really can’t go wrong with banana, cinnamon and vanilla. You can make this dairy-free by using refined coconut oil instead of the clarified butter.

Primal Recipe Tester Banana Mug Cake

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Banana Mug Cake
Primal Recipe Tester Banana Mug Cake
Prep Time 5 minutes
Cook Time 1 minute
Servings
1 mug cake
Ingredients
  • 1 small very ripe banana
  • 3 tbsp Grain-Free AP Flour Blend Make it with almond flour
  • 1 pastured egg
  • 1 tbsp clarified butter
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla powder Buy it
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • Pinch of Himalayan pink salt
Prep Time 5 minutes
Cook Time 1 minute
Servings
1 mug cake
Ingredients
  • 1 small very ripe banana
  • 3 tbsp Grain-Free AP Flour Blend Make it with almond flour
  • 1 pastured egg
  • 1 tbsp clarified butter
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla powder Buy it
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • Pinch of Himalayan pink salt
Primal Recipe Tester Banana Mug Cake
Instructions
  1. Use a fork to mash the banana in a large mug.
  2. Whisk in the egg then add the rest of the ingredients and mix well to combine.*
  3. Microwave on high for 1 minute. If at any time the mug cake looks like it's going to overflow, stop and cook in 20 second increments until you get to 1 minute. For a firmer mug cake microwave for an additional 20 seconds.
  4. Let cool and enjoy your hard work!
Recipe Notes

*Optional ingredients: 1 tbsp chopped walnuts, 1 tbsp cacao powder and/or 1 tbsp Enjoy Life Mini Chocolate Chips. You can also substitute 1/4 c apple sauce for the banana.

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