Remember Choose-Your-Own-Adventure books? Those interactive stories where the reader gets…
I hate flipping pancakes. Flipping pancakes is flipping annoying.
But my fellah adores pancakes. Our weekend tradition has always involved making a batch and blissing out on pancakey goodness. When I started a strict paleo diet after Christmas last year, we still kept up with our weekly pancake fix (although this was put on hold while I implemented the AIP). We were just sure to make them paleo-compliant, and away we went.
Just to reiterate, flipping pancakes is not one of my strong points. So I tarried away at this recipe and excitedly came with an oven-baked pancake that is nut-free.
As a side note, while I recently followed the AIP strictly for two months, I have since reintroduced eggs and nuts/seeds in moderation (the other non-AIP foods are still out for me). Overall, though, I find eggs a whole lot easier to digest than nuts and seeds.*
So what is especially great about this recipe is that it’s not only nut-free, it’s also labour-intensive-free. This is a fix-it-and-forget-about-it pancake that has transformed the awkwardness of me standing over the stove top invariably unsuccessfully flipping (verb) flipping (adjective) pancakes. Even if you’re not flipping-ly challenged like me, you may very well be looking for a little less fuss when making your own pancake breakfast, so go ahead and give this recipe a try!
*Nuts are one of the more common allergenic foods. For more understanding on the why of avoiding nuts and seeds, read Sarah Ballantyne’s (The Paleo Mom) article here.
Flip-Free Pancakes (Paleo, Nut-Free)
Author: Martine Partridge
Recipe type: Breakfast
- 3 eggs, beaten
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla
- ½ c water
- ⅓ c coconut flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- Preheat oven to 375 degrees. Grease a 9x13 pan.
- Beat eggs in medium bowl with maple syrup, melted coconut oil, vanilla, and water. Add the coconut flour, sea salt, and baking soda. Mix well.
- Pour into greased 9x13 pan. Bake for 15 minutes until golden around the edges. Remove from oven. Cut into large squares and serve hot with your favourite toppings. I especially enjoy these oven-baked pancakes with fresh berries, toasted coconut, and maple syrup.