It took me years to figure out why I couldn't make paleo pancakes. They would fall apart in the pan or in the flipping process and never looked like a legit stack of breakfast pancakes. I now realise it's because I was treating them in the same way I did ordinary gluten pancakes...making them 30cm wide and trying to flip them with a flick of the wrist, spatula free. This can't happen with paleo pancakes. Unfortunately the sticky wonders of gluten are lost when you start using tahini and coconut flour as your binders. So the secret is: ladle don't pour (to get even sizes), flip slowly and carefully and don't much them much bigger than 10cm/3inch. Ok go!
This recipe makes 10 pancakes (10cm/3inch)
For the pancakes
2 cups roasted butternut (400g)
2 tbps tahini
100ml coconut cream
2 tbps coconut flour
2 tsps cinnamon
1 tbsp ginger powder
1/2 tsp baking powder
pinch of salt
2 tbsp coconut oil (for cooking)
For the sauce
1/2 cup roasted butternut (50g)
2 tsp butter
2 tsp honey (less if you like it less sweet)
3 tbsp coconut cream
Preheat oven to 180ºC/350ºF. Cut the butternut into cubes and place on a baking tray with a drizzle of coconut oil and one teaspoon of cinnamon. Cook for 25 minutes or until browned and caramelised. Set 50g aside for the sauce.
Place the remaining 400g roasted butternut in a food processor or blender. Add all other ingredients; eggs, tahini, coconut cream, coconut flour, cinnamon, ginger powder, baking powder and salt. Blender until it becomes a batter.
Heat a skillet or two (this makes things faster) to medium heat. Add coconut oil and ladle the batter into the centre of the skillet to form a 10cm/3inch pancake. The batter will be quite thick so it is better to use a ladle than to pour. Flip very carefully with a spatula and allow to cook on the reverse side. Continue until the batter is finished.
For the sauce, use the remaining 50g butternut. Add this along with the butter, honey and coconut cream to a small pan. Heat and then blender immediately. Spoon over the pancakes and enjoy.