As you all know, we LOVE pancakes. But really, who doesn't? Moving away from pancakes has been one of the hardest things for our family. But once we realized all that gluten was taking a toll on Girl's intestinal track I was more committed to finding ways around it. It has been a long hard road and I'm still working on perfecting the gluten free pancake, but while I'm working on it this one is works well for our family! I found the original recipe over at Paleo Spirit,
one of my favorite new blogs. :o)
My adapted version of this recipe.
4 eggs at room temperature
1/2 cup canned coconut milk
1/2 cup of water
2 tsp vanilla
2 TBL honey
1/2 cup + 2 TBL coconut flour
1 tsp baking soda
1/2 tsp cinnamon
Preheat griddle over medium high heat. (The pictures are in a pan, but the griddle is so much faster & easier!)
Beat eggs in a mixer till frothy! (I've tried mixing by hand and the outcome is NOT as good - trust me.)
Add vanilla, milk, water and honey.
In a small bowl combine dry ingredients and mix well.
Add dry ingredients to wet ingredients and mix well.
Make sure you batter is that of 'normal' pancakes.
Too thin? Add coconut flour 1/2 TBL at a time.
Too thick? Add water 1 TBL at a time.
Grease pan with coconut oil pour batter in pan. Cook approximately 3 minutes until they start to bubble like the pancakes in picture #2. Carefully flip your pancakes. I have learned that using a thin metal spatula works best. Cook an additional 2-3 minutes on the other side.
Serve with fresh fruit, maple syrup or honey.
Once pancakes are totally mixed and ready to cook - add 1 cup of fruit, nuts or chocolate chips to the batter.