A month or so ago I had my first Costco experience. Along with the multi-packs of paper towels and giant cleaning products, I also came away with a gigantic bag of chia seeds and feed-an-army-of-new-age-hipsters bag of coconut flour. This weekend, after some early morning world cup rugby watching, I decided to put that coconut flour to use by making pancakes.
These pancakes are tasty and will do the trick for gluten free/ dairy free diets, but they are a bit fussier than the simple egg/ flour/pinch-a-salt/milk pancakes I grew up devouring.
I adapted the recipe from Nourishing Days food blog (www.nourishingdays.com) – my only change was to substitute almond milk for coconut cream/ dairy alternatives and to serve with grilled honey cinnamon banana.
- 4 eggs
- 1 cup almond milk (or substitute a combination of coconut milk/ cream/ dairy milk as in original recipe)
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- Coconut oil or butter for frying (I couldn’t resist using butter, just don’t seem like pancakes otherwise)
- To serve, 1 + bananas and honey/ cinnamon.
- Preheat frying pan (I used a heavy cast iron pan) over medium heat.
- In a small bowl whisk eggs until frothy, about two minutes. Mix in milk, vanilla and honey.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and mix together.
- Fold wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon.
- Cook for a few minutes on each side, until you can confidently get a spatula under there and flip em. Cook for another couple of minutes on the other side watching they don’t burn.
- Set aside finished pancakes in the oven on a low heat to keep warm. If making grilled bananas, slice in half lengthways and sprinkle with cinnamon and a dash of honey , heat a griddle pan (or use same pan pancakes were cooked in with a bit of butter) and cook for a few minutes on each sized until caramelised.
- Serve and enjoy! I busted the whole dairy free thing by serving these with blueberries, maple syrup and home made (by other half) yogurt.
Another disclaimer – these are a bit more involved than regular pancakes, so I would say give them a try if there are one or two of you but not if you are feeding a bunch of people.