Not a new years resolution but this month I decided to do a trial of the gluten free diet to see if it would help with some of my autoimmune issues. My husband has been doing a modified paleo diet and our family eats a pretty healthy diet, I was ready. So far I am 2 weeks down and I am doing ok. I have to admit though I have had some crazy cravings. Add to that it isn’t that much fun watching your family eat things that are so delicious when you can’t eat them also. So I have started searching for gluten free substitutes. There had to be a solution and there was. There are a wide variety of gluten free flours that you can by and I am slowly starting to experiment with them. First up has been Almond Flour. A year ago I made some Paleo bread for friends along with some macaroons but that is where my experience with almond flour ends. I was unsure if I could really turn almond flour into pancakes and if I did how they would turn out. I was happily surprised. These pancakes were quick and easy to make and delicious. They were denser than a typical pancake but that is to be expected with the almond flour. Try them for yourself! You are going to love these Gluten Free and Paleo Almond Flour Pancakes!
Quick Almond Flour Pancakes
Gluten Free and Paleo Almond Flour Pancakes
Country Girl Gourmet
- 1 cup almond flour
- ¼ cup water
- 2 eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil, or as needed
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
My husband recently decided he wanted to try the Paleo diet so I have been trying to come up with different things for him to eat. He is a classic meat and potatoes guy so I began a search for a version of “mashed potatoes” that he could eat. I had known for years that cauliflower could be used as a substitute so I began my search for a recipe. With the popularity of the Paleo diet I figured there had to be a good recipe out there. There were recipes out there that were low carb but not Paleo and a few that were Paleo but unfortunately for me used coconut. I’m allergic to coconut otherwise I would have tried them. So after reading a bunch of recipes I came up with my own using the chicken broth mashed potatoes method I had used in the past.
The ingredients are basic and simple. You can use your own broth/stock. Typically I do. I used this because I was out and had on hand. To my understanding with Paleo cooking if you use canned stock/broth look for sugar in the ingredient list. If it has it skip it.
You will need to chop your cauliflower into florets.
and smash your garlic. You can use 2-4 cloves depending on your taste.
Next,in a medium sized pot add cauliflower florets, smashed garlic and chicken broth and bring to a boil. Reduce heat and cover and cook for 20 minutes until cauliflower is fork tender. Drain cauliflower in a colander, reserving liquid.
Place cauliflower in bowl of food processor and season with onion powder,salt and pepper. Cover and process on high until creamy, adding reserved liquid if needed.
and there you go creamy faux mashed “potatoes”.
I served this with a simple pan seared chicken breast and steamed broccoli and topped my faux mashed potatoes with bacon. All four of my kids ate this including my picky eater… not a single kid knew it wasn’t regular mashed potatoes.