snacks by Shira vol. 34: paleo buttermilk pancakes
for the pancakes
1 cup hazelnut flour (or almond flour)
1 cup tapioca starch
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup paleo "buttermilk" (3/4 cup room temperature coconut milk mixed with 1 Tbsp lemon juice)
1/4 cup coconut milk (to add if batter is too thick)
1 large egg
2 Tbsp ghee, melted
coconut oil or ghee for the skillet
for the compote (optional)
2 cups blueberry
2 Tbsp chia seed
1 Tbsp lemon juice
1 Tbsp maple syrup
1/2 tsp vanilla extract
pinch of lemon zest to garnish
- Prepare the compote by placing all ingredients in blender or food processor. Pulse until chunky and top with lemon zest.
- For the pancakes, mix all of the dry ingredients. In a separate bowl, mix together the "buttermilk," egg, and ghee until well combined. Fold the wet ingredients into the dry ingredients and mix until well combined.
- Heat skillet over medium-high heat and coat with coconut oil or ghee. Spoon batter onto the skillet, spacing evenly. Flip when surface starts to bubble (around 2-3 minutes), cook other side for about 1-2 minutes, or until golden-brown. Repeat for the rest of the batter.
makes around 12 pancakes