Fluffy Coconut Flour Pancakes

 This recipe is straight from the Nourishing Days website.  I have been dying to try them and they are amazing. 

Fluffy Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. 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. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Pancakes

I love pancakes, and biscuits.  They have to be two of my favorite bread items.  I have made pancakes out of every imaginable combination of grains in the world!  People all over the world make pancakes and flatbreads out of rice or chickpea or millet or corn, and the list goes on and on.  I have several favorite pancake recipes made from whole grains blended up into a batter, but I am going to save those for latter gluten-free posts.  These are very healthy and can be used not only for breakfast, but as snacks or bread with soup or lunch meat.

This is a Nourishing Traditions recipes:

Buttermilk Pancakes

Ingredients:

• 2 cups freshly ground spelt, kamut or whole wheat flour
• 2 cups buttermilk, kefir or yogurt (if avoiding dairy see below)
• 2 eggs, lightly beaten
• 1 tsp baking soda
• 2 Tbl melted butter

Soak flour in the buttermilk, kefir or yogurt in a warm place for 12 to 24 hours.  Stir in other ingredients and add a bit of water to thin to desired consistency if too thick.  Cook on a hot griddle in butter.  Flip when the bubbles have appeared but before they pot to get the maximum rise.  These are kind of a sourdough flavor.  Serve with lots of butter and either maple syrup, molasses, raw honey or fruit syrup.

Dairy-free alternative:  2 cups of warm filtered water with 2 Tbl apple cider vinegar, whey or lemon juice in place of the buttermilk

Additions:
berries
mashed bananas
nuts
buckwheat, corn or oat flour for 1 cup of the wheat

Coconut Flour Pancakes

Today I had some leftover Kaboto squash (similar to acorn squash) and wanted to make a yummy treat for us.  I saw the coconut flour pancake recipe on Food Renegade and decided to try it.  They were fantastic!  We added some fresh blackberries (Costco) and some homemade coconut milk and had a delicious, very healthy snack.  My son Josh did the photography work, while his impatient siblings waited to eat!

Ingredients:


4 eggs
1/4 cup applesauce or squash puree (just well mashed)
1/4 cup coconut flour
pinch of salt

Beat eggs with salt then add in squash, beat again and then add in coconut flour.  Beat it well and let it sit for 5-10 minutes while you preheat your gridle or pan to medium.  The coconut flour needs to absorb the liquid.
Put coconut oil or ghee or some animal fat in your pan.  Let the fat melt and fry them until they are browned about 4-5 minutes on each side.

They were very bread-like and delicious.  I am sure that with the applesauce they would be sweeter.  The other nice thing about them is that I poured coconut milk on mine and then it sat for a bit.  I imagined that they would be soggy, but they were not at all.