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This product claims to be a paleo-friendly pancake mix.\u00a0 I’m not officially keeping to any “diet” that involves rules and buzzwords.\u00a0 But while I don’t identify my dining as “paleo” or “keto” or anything of the sort, I am always interested in food options that are tasty while minimizing carbs in a reasonable way.\u00a0 This mix, from Birch Benders<\/a>, makes use of almond flour, coconut flour, cassava, monk fruit, and powdered eggs, hitting a rather effective bingo when it comes to modern “dietary wonder” ingredients that people try when avoiding wheat flour.\u00a0 The only thing I think I’m not seeing here are ground crickets<\/a>.\u00a0 \ud83d\ude09<\/p>\n Let me tell you… the results are fucking delicious.<\/p>\n I sweeten the preparation a bit so that we can avoid applying any syrup to the finished product.\u00a0 The last time we made these (they tend to be a weekend morning specialty for us) I took photos in order to share details with others.\u00a0 So here you go!<\/p>\n <\/p>\n 1. Set your stovetop to medium and start heating your non-stick pan…<\/p>\n <\/p>\n <\/p>\n 2. Land a thwack of butter (we love grass-fed, all natural butter) in those pans as they heat as you turn to your mixing bowl…<\/p>\n <\/p>\n <\/p>\n 3. The official recipe on the Birch Benders bag calls for 3\/4 of a cup of their mixture plus 2\/3 of a cup of water.\u00a0 I’ve found that to be ideal.\u00a0 However, in an effort to avoid use of any syrup during serving, I adjust my mix a bit with about a tablespoon of brown sugar alternative<\/a> and a drizzle of vanilla…<\/p>\n <\/p>\n <\/p>\n 4. If your pan is up to temp and the butter is melted, you’re ready to pour in some batter!\u00a0 I tend to make 4 pancakes with the mix that results from 3\/4 cup of powder and 2\/3 cup of water.<\/p>\n <\/p>\n <\/p>\n 5. I’ve found that despite being made from alternative ingredients, these pancakes have a pretty similar cook time to traditional ones.<\/p>\n <\/p>\n <\/p>\n 6. If you are having trouble keeping the cake from sticking to the pan, or for just about any reason you want, it’s always OK to add a little more butter to the pan by running a dollop around the outer edge on the tip of a knife, letting it melt down.<\/p>\n <\/p>\n <\/p>\n 7. Keep an eye on the top, and when you start seeing tiny bubbles coming up through, you know you’re at most a minute away from flipping.\u00a0 Typically, I flip after about 3 or 4 minutes of cooking.<\/p>\n <\/p>\n <\/p>\n 8. Flip carefully, and hopefully the underside is a perfect golden color.\u00a0 Once flipped, I let it cook for another 60 to 90 seconds, max.<\/p>\n <\/p>\n <\/p>\n 9. Plate it with an additional pat of butter resting on top.\u00a0 No syrup should be needed, hopefully.<\/p>\n <\/p>\n <\/p>\n 10. We sometimes experiment with fruit.\u00a0 Tarah likes strawberries.\u00a0 A couple berries diced up and folded into the batter (along with some red food coloring that we had for another project) made for a nice result, as well.<\/p>\n <\/p>\n <\/p>\n 11. Note: if you add fruit like this, the water (and likely lower temp) of the fruit will slow the cooking process a bit, so you may want to keep the cake in the pan for a minute or so longer per side, in order to ensure it cooks through completely.<\/p>\n <\/p>\n <\/p>\n The results are really delightful, I have to say.\u00a0 These are delicious and, while not totally carb-free, they are much healthier than going to an IHOP or some such.<\/p>\n <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n