A few weeks ago, I wrote in with a new paleo almond flour pancake recipe that I was really excited about. After working through some research about baking soda, baking powder and the acidity of each ingredient, I managed to make the almond flour pancakes fluffy and delicious without shedding any tears of frustration in the process.
Today, I woke up once again with a hankering for some pancakes. Rather than re-doing what I’d previously accomplished, I wanted to figure out something new. I wanted to create a recipe that would follow traditional Finnish pancake style, an old favorite of mine from the pre-paleo days.
If you’ve never tried true Finnish pancakes before, think of the French crêpe—thin, made primarily of eggs, sugar and flour. Finnish pancakes are very similar to the French crêpe, and their appeal is that they’re extremely minimalistic and taste absolutely delicious. Before I started following the paleo lifestyle, I would make my own version of Finnish pancakes about three or four times a month. The only ingredients I used were eggs, flour, sugar, butter and salt. That’s where my challenge came in today: figure out how to make my beloved Finnish pancakes, paleo-style, without losing the authenticity of the original recipe.
Luckily, each of the original ingredients have simple and easily obtained substitutes. So, dear readers, I present to you:
Paleo-Style Finnish Pancakes
Prep time: 5 minutes | Cook time: 25 minutes | Serves: 2-4
You’ll need: a casserole dish, medium mixing bowl, a hand mixer
- 4 Tbsp. coconut oil, melted
- 4 eggs
- 1 13oz. can unsweetened coconut milk (full fat, not light!)
- 2 Tbsp. softened honey or stevia equivalent
- 1/2 C. almond flour
- 1/2 tsp. salt or NoSalt substitute
- Preheat your oven to 450 degrees.
- Take the melted coconut oil and pour it into the casserole dish—spread it around with a rubber spatula to make sure all edges are covered
- In a mixing bowl, beat the eggs until they’re fluffy and bubbly.
- Add the coconut milk, honey/stevia, almond flour and salt to the eggs. Mix well, until there are no chunks of almond meal remaining.
- Pour the batter into the casserole dish over the coconut oil.
- Cook for 25 minutes.
I used to eat mine with maple syrup and cinnamon—today, I topped them with homemade whipped cream, cinnamon and some sprinkles of hemp hearts.