Saturday is pancake day in our house so I wanted to create one that was gluten free. My husband looked skeptical looking at pictures online of several coconut flour pancakes that looked more like crepes. In looking at various recipes, I wanted to see if I can make one that was uniquely mine. They DO have a decided coconut flavor which you could reduce by using melted butter in place of the coconut oil but I've read in multiple studios that coconut oil, as a medium chain fatty acid can boost your metabolism, so I'm adding a tablespoon a day to my diet in recipes or smoothies. The end results were surprisingly good - they were very light and fluffy and filling, though small, and my husband said he would welcome them again.
Mix in medium bowl:
3 large eggs at room temperature
1/4 coconut milk (or dairy milk)
1 and 1/2 teaspoons vanilla
1 Tablespoon plus 1 teaspoon honey
2 Tablespoons melted coconut oil or butter.
Mix in small bowl:
1/3 cup coconut flour (I use Bob's Red Mill)
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/8 teaspoon baking soda
pinch of Cardamom
In a bowl, with a hand mixer on low, whisk up the eggs until they are frothy (about 30-40 seconds). Add coconut milk, vanilla and honey, and just mix for a couple of seconds to blend. With mixer on low, SLOWLY stream in melted oil. Set aside.
In another bowl mix dry ingredients.
Mix dry into wet ingredients with a spoon JUST until combined.
Cook on other side another minute or two until lightly browned.
Serve immediately with butter/honey/syrup/or no sugar added- jam or your choice.
Makes 8 Small pancakes (serves 2)
Calories per serving - roughly 360 (excluding toppings) with 11 grams of protein.