Paleo Pancake Cookie
I wanted to make pancakes, but remember that time the stove exploded? Well, we’re still using the hot plate because we have yet to decided on what we rally want. Truth is, I really want 4 hot plates! It’s the temperature read out and the speed that heats at. I feel like I’m so efficient with it, except, there’s only one. So what has that got to do with a cookie? Well, I don’t have a pan that works on the hotplate. It’s an induction top, and my personal non-stick is for a regular old stove. So, I’m making the batter, and it hits me. I can’t cook it! Guess it’s time to make cookies. So, that’s what got me on this, and the funny thing is, it really did register as a pancake in my brain. I will warn you however, don’t eat too many. Sometimes, too much of a good thing is simply too much. A couple of these with a cold glass of water… that’s the good life. Enjoy!
Allergy Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Soy Free, Sugar Free, Paleo, Vegan, GAPs Compatible, AIP Compatible
For Gaps: Use a combination of coconut and almond flour.
For AIP: Omit flax, nutmeg, and use a safe vanilla.
2/3 cup Otto’s Cassava Flour
1 cup Gemeni Organic Tigernut Flour
1/2 tsp Celtic Sea Salt
2 tsp Raw Organic Ground Vanilla (or your safe vanilla) raw vanilla
6 tsp Organic Maple Butter
2 TBSP Organic Flax Seed (omit for AIP)
1/4 tsp Organic Ground Nutmeg (omit for AIP)
3/4 tsp Organic Ground Cinnamon
5 ounces Water
Combine all of your ingredients together. I’m sure it goes quickly with a stand mixer, but I decided to put elbow grease into this, and mixed it by hand with a fork. Once everything is well incorporated, use a medium cookie dough scooper to make large mounds. Place them on a tray lined with parchment paper. Bake at 325 for 15 – 17 minutes. You’ll find that these are nicely cooked on the outside, and a bit gooey on the inside. I like my pancakes runny in the middle, and mirrored the cookies as such. If you don’t like that, flatten the cookies, and consider making them slammer as well. Picture time!