Paleo Acorn Flour Pancakes

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Family plate of pancakes, with grated Lily’s stevia sweetened Gingerbread chocolate, and Shagbark Hickory Syrup ❤

I love pancakes, and I go through periods where I make them *a lot* because they are easy, cheap, quick and versatile (hello flatbread for chili and curry!)

Now that I have discovered I feel so much better when I don’t eat grains, all my go to recipes and mixes for gluten-free pancakes don’t work. Over the last few years, I have experimented with all sorts of recipes for paleo pancakes, including those not so wonderful egg and banana concoction that was an Internet craze in the paleo world, plantain flour, almond flour, coconut flour and more. I know that tapioca is a controversial paleo ingredient, but I am using it for this recipe because it gives a wonderful texture and doesn’t cause my sensitive system any issues. I hope to experiment with arrowroot or kudzu root powder soon as an alternative.

These pancakes have the texture of more of a crepe or a British pancake. If you make them large, you can roll them up. The Brit in residence here approves!

I personally find that acorn flour has a great texture for pancakes. You hear jokes about hockey pucks, but the reality is that I have never had that experience of hard, dry brick like cakes happening with acorn flour. Most of my experiments have turned out, if anything, more like cake than breads or pastry. The tapioca flour seems to be the textural counterpart to a heavy and dense flour like acorn.

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Prepping the acorns first is a must! Crack, grind, leach and dry!

Paleo Acorn Flour Pancakes

Ingredients:

  • 1 cup acorn flour
  • half cup tapioca flour
  • 2 eggs
  • half a cup of milk
  • half teaspoon baking soda
  • pinch vanilla powder or few drops extract
  • pinch salt

How to:

blend all ingredients until smooth or whisk vigorously until fully incorporated. Cool in hot greased cast iron skillet or griddle and flip once bubbles form throughout pancake.

Perfect with grassfed butter or another great fat. Serve with shagbark hickory syrup or a good maple syrup.

Sometimes we like to do it British Pancake Day (Shrove Tuesday) style and have fresh lemon juice and sugar❤️

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Acorn pancakes complete with a dollop of Kerrygold and shagbark hickory syrup.

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This is the syrup of which I write! We made it and it is so good! Hickory syrup contains sugar, so not paleo! We make a few exceptions for wild food products that we wouldn’t otherwise get to experience.

Coming soon: I did an informal survey of folks who follow our Facebook page, and there was a lot of interest in an acorn processing class this year. That didn’t happen for a few reasons, the largest of which was that with school there wasn’t a weekend day free all Fall long! What I am going to do is compile some of what I think are the best resources, and add my commentary about what has worked and what hasn’t worked for us. It’s not a class, but it might be enough to get you started on it yourself.

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