I usually keep my comments on these short because I absolutely hate going to a website looking for a recipe only to read pages of commentary before we actually get to the recipe itself.
For this recipe, I’m giving some commentary, because I think it’s important to know just what pancakes mean to this family. Finding a good recipe was almost an emotional boost.
My Poppa Miller, my maternal grandfather, was a master pancake maker. Master, with a capital M. One of the things I and my sisters looked forward to when we went to visit our grandparents was Poppa Miller pancakes for breakfast. Fortunately, my mother came in a good second place on pancakes, but nothing got us excited like packing the car for the trip south (North Idaho to the Bay Area) because we knew there were going to be Poppa Miller pancakes in the morning.
I can honestly say that I don’t know what made them so good. Poppa’s love sounds so corny, but that just about had to be it, because his recipe was the one on the back of the box of Bisquick, and no one else’s Bisquick pancakes tasted so good. He fried them in about a quarter inch of Crisco. There is no manna from heaven that was every so precious as those pancakes were.
The pancakes were such a part of our lives that when I talked to my children of my childhood, I always mentioned Poppa Miller pancakes. They were important enough to all of us that they warranted mention when I wrote his eulogy and read it aloud at his memorial service because I knew every cousin in that room would understand how important having those pancakes on Saturday mornings was.
No other food has left such an emotional scar on my soul. I’m actually crying as I write this, so I need to get to the recipe. No, they aren’t Poppa Miller pancakes, but they are very, very good, and I know I’ll be happy eating them as pancakes are something I was avoiding due to my Paleo leanings.
Mom found the original recipe on Nicole Hunn’s “Gluten Free on a Shoestring” site and tweaked it to our liking. You can find the original recipe here.
1 ½ cup almond flour
¼ cup tapioca starch or arrowroot
1 ½ teaspoon baking powder
¼ teaspoon sea salt
¾ cup almond milk, room temperature
2 Tablespoons coconut oil or butter, melted then cooled
2 eggs, at room temperature, beaten
2 Tablespoons honey
1. In a large bowl, add the first four ingredients and combine well
2. Make well in dry ingredients and add remaining ingredients. Whisk to combine. Set aside to thicken.
3. Heat griddle or skillet over medium-low heat. Adjust to your stove as you cook. Grease griddle with coconut oil
4. Use a quarter-cup measure to pour batter onto griddle. Turn over when bubbles start popping. It should be in 1-2 minutes. Flip and cook 30-60 seconds longer.
5. Top with your favorite toppings.
We had a way of eating pancakes that was guaranteed to get us odd looks, particularly in restaurants. It was my dad’s recipe, if you will. Instead of butter, spread each layer with peanut butter throw and over easy-egg on top (or fried for those who don’t like runny egg yolk), then pour on the syrup. We were very pleased to find that these pancakes hold up to having peanut butter spread on them, and Dad doesn’t use the stuff from jars anymore. His peanut butter is the hearty, fresh ground stuff. Now that I’m Paleo, I’ve switched the peanut butter out for fresh ground almond butter, but, yeah, I still throw that over-easy egg on top.