My brother-in-law is one of those people who are famous for a ton of amazing things, from touring his home town in a classic Mustang convertible dressed as the Easter Bunny, passing out eggs to all the children he sees, to cooking and delivering upwards of 10 turkeys to the community at Christmas. And we can't forget the THOUSANDS or rounds of fireworks he sets off for the kids at Fourth of July, and we certainly can't forget the Saturday morning pancakes he makes by the DOZENS for anyone who wants to stop by for breakfast.
Lately, I've been missing those pancakes. They are a crepe-style flapjack that's perfect with berries, chocolate... you name it! So I recreated a version that's Paleo/AIP friendly!
These are egg, grain, refined sugar and dairy free . And it may have taken me about 46 tries to get right. But I’m glad I kept at it because DANG these are good!
Because we're using gelatin in place of eggs in this recipe, you'll want to be patient with them as they cook. They do take longer than a traditional crepe to cook through...but trust me it's worth it!
We certainly enjoyed these, and thought of good ol' Uncle David as we did!
•1 cup Cassava Flour
•2 tbsp Tigernut Flour
•2 cups water, + 6 tbsp divided
•1 cup coconut milk
•2 tbsp coconut oil, melted
•2 tsp raw honey
•2 tbsp grass-fed gelatin
Sift cassava and tigernut flour together into a metal mixing bowl.
Pour 6 tbsp water into a shallow pan. Sprinkle the gelatin over the top, and allow it to “bloom” for a few minutes.
Place the pan on the stovetop and bring to medium heat. Whisk the gelatin as it melts, ensuring all clumps are gone.
Add the gelatin mixture and remaining ingredients to the flour. Use a hand mixer to thoroughly combine.
Lightly oil a crepe pan or a ceramic pan. Warm the pan to low-medium.
Pour approx 1/4 cup of batter into the pan. As it cooks, it will begin to darken from the outside edge in. Be patient!
When it is ready to flip, a spatula should easily slide completely under it. Flip, and allow to cook for approx another 3 minutes.
Stack them up and finish with blueberry topping! I sprinkle a little finely shredded coconut on mine also.
•1 cup fresh blueberries
•2 tbsp raw honey
•2 tbsp water
While the crepes are cooking, combine the honey and water in a pan and heat to low.
Add the blueberries, stir and cover.
Allow to cook until the blueberries begin to soften, stirring occasionally. TIP: the longer it cooks, the thicker the syrup will be.
Top your crepes when done!