Our Prehistoric ancestors may have eaten pancakes!
I was looking through old posts on the National Geographic’s website this morning (much less stressful than reading the morning news) and I came across an article about ancient pancakes. 30,000 years ago tools were found that suggest Paleolithic people were grinding wheat, and ingredients to make pancakes along with small amounts of ash were found in the remains of an iceman who died over 5,000 years ago.
Crazy right!? Well I am sure they are not serving those same kind of pancakes today but how cool to have a food stand the test of time –
Here is a link to the article if you would like to read it http://theplate.nationalgeographic.com/2014/05/21/hot-off-the-griddle-heres-the-history-of-pancakes/
Anyway, I thought it would be fun to share my paleo version of the pancake which was given an A+ award when my kids were little… they became the “award winning pancakes” and that is how my kids asked for them. 🙂 Enjoy!
- 5 med. zucchini, shredded (makes about 4 cups)
- 1½ tsp sea salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup real maple syrup
- 2 eggs, beaten
- 1 tsp fresh squeezed lemon juice
- ¼ cup coconut flour
- 1 cup chopped walnuts
- Coconut oil to cook with
- Grate Zucchini
- Place in bowl and sprinkle with sea salt. Toss and let stand for 10 minutes. This will draw out the moisture in the zucchini
- Remove zucchini from bowl and place in the center of a clean flour sack towel (or other towel that will not shed)
- Fold towel over the zucchini pile and squeeze over the sink until all the liquid is out of the squash.
- Place in a dry bowl
- Add coconut flour, egg, and maple syrup, fold together
- Add lemon juice, nutmeg, cinnamon, and walnuts
- Combine until mixed evenly
- Heat a large skillet over med-low heat
- Melt 2 Tbsp coconut oil in pan
- Form a handful of the zucchini mixture into a ball (about ¼ cup) with your hands
- Place in the pan and flatten into a patty
- Fit enough patties in the pan to fill the bottom without touching each other
- Cook each side 3 to 5 minutes or until nicely browned
- Repeat until you have used all the mixture
- Let pancakes cool on a cooling rack to prevent them from being soggy.