Perfect Paleo Pancakes

I've been on and off my Paleo diet for a few weeks now for a variety of reasons (none of which are really the point of this post), and a couple of weeks ago, I came across the most incredible discovery. I'm really kicking myself for not finding it out sooner.

See, my issue with pretty much ALL Paleo bread-like goods is the texture. I'm a bread girl. I really could live off of bread, cereal, and pastries and be very happy about it. And so no-grain breads just have not cut it for me. Almond flour has made things grainy, and coconut flour produces a pasty/dry texture. No thanks.

But, like I was saying, I made a discovery upon trying a new recipe for Paleo naan (which is great, by the way- you should make it)... and that discovery is the wonderful ingredient that is tapioca starch. It takes a very dry, not-at-all-doughy Paleo bread and turns it into something that actually bends, stretches and pulls apart like regular bread!

So I started experiementing. I've gone through a lot of tapioca flour in the last week.

And along with some other new recipes (that I will need to post soon), I adapted the previously mentioned recipe to be what I am certain is the best paleo pancake recipe I've ever had.

They are fluffy but dense, they don't crumble or break, they have a perfect bite on the outside and are soft inside, and they taste GREAT.

So! Without further ado, go make these and eat the whole batch, because I dare you to try not to.

Perfect Paleo Pancakes

dry:
1 cup tapioca starch

1/2 cup coconut flour

1/2 tsp celtic sea salt

1/2 cup coconut sugar

wet: 

2 cups canned coconut milk (whole fat, room temperature)

1/2 tsp vanilla 

2 eggs 

optional add-ins:

cinnamon, stevia-sweetened chocolate chips, mashed banana, nuts

Preheat a nonstick griddle to 350ºF.

In a medium bowl, whisk dry ingredients together. In a small bowl, whisk wet ingredients together, then pour wet into dry and mix well.

Pour by 1/4 cup ladles onto griddle. The batter will begin to bubble all over and get dry around the edges.

This is where you would usually flip a normal pancake, but these take longer to cook than normal, so WAIT. It usually takes a few minutes before the pancakes is ready to be filpped. You want to flip it as few times as possible, so carefully check the underside of the pancake with your spatula before flipping. It should be very brown and crispy, but not burnt.
 Flip when ready, then let get that dark on the other side too.

 (Tip for flipping pancakes: carefully inch your spatula under the edge of your pancake to be sure it's not sticking; when you're sure it isn't, shove the spatula under at a parallel with your griddle VERY QUICKLY. Then, quickly again, flip the pancake over in one swift motion. Going fast is the key- if you go to slowly, it will fall apart)

Serve with your favorite toppings. Ours are some grassfed ghee, homemade cashew butter and a drizzle of maple syrup. Bon apetit!