Paleo or Nah?

With yet another food recall I thought it was a good time to share this easy peasy recipe for pancakes. I am including two recipes in this post, one paleo version and one regular version for the non-paleo crew because no one should die from frozen pancakes (I promise you I’m not side eyeing those of you that keep those cardboard pancakes in your freezer.)

Paleo Pancakes:
What You’ll Need:
1 ½ cups Otto’s Cassava Flour
2 ¼ tsp baking powder
1 tsp real salt
up to 1 3/4 cups whole milk or yogurt
2 eggs
2 tbsp olive oil

Preparation: Mix dry ingredients together and incorporate wet ones. Let batter rest for at least 5 minutes. Batter will be slightly thicker than traditional pancake batter, but still scoopable. Cook on medium heat for about a minute or until bubbles rise (just like traditional pancakes.) These pancakes will take a little longer to cook but taste just like traditional flour based pancakes. Pro-Tip:  Don’t let your pan smoke or the outside will overcook before the inside is finished. Enjoy!

Throw Some Apples In There!

Traditional Pancakes:
What You’ll Need:
2 Cups all-purpose flour
2 tablespoons sugar
1/2 cups milk
2 eggs
1/3 tablespoons vegetable oil

Preparation: In a bowl, mix together all the dry ingredients. Make a well in the center and pour in the milk. Start with 1 1/2 cups milk, as you mix it with the flour. Add the two eggs, oil, whisking until mixed but still a bit lumpy. Heat up skillet and scoop ¼ cup of batter. Like with the paleo version, watch for crisping edges and bubbles to form before flipping. Repeat until batter is gone. Pro-Tip: Classic pancake batter can be stored for two days on air tight container. If batter turns grey (oil rising) add a ¼ cup milk to revive.