In the last couple months I have introduced you to the wonders of pancakes. Because I have decided not to give you gluten grains for awhile, I had to be creative when it came to baked goods. When I stumbled on a recipe for coconut flour pancakes I knew I had to try it and see how you liked it. It was a hit!!
Now I make a batch of these every few days and store them in the fridge or freezer. You eat at least one each day, and often two. I usually have about three. I'm glad you like it so much, because these pancakes are fairly high in protein, and have lots of good healthy fat.
5 eggs1 cup organic apple sauce1/4 cup coconut milk1 tsp baking powder1 tsp vanilla1/2 tsp cinnamon1/2 cup coconut flourAdd ins of choice (your favorite is blueberries)
1. Heat griddle or skillet to medium heat (I lean toward a medium low heat, and let them cook longer)
2. Whip eggs together until fluffy (don't skip this step to save time! your pancakes will be flat!)
3. Add all ingredients except add ins and coconut flour. Beat together.
4. Add coconut flour and mix well. Gently stir in any add ins. Allow mixture to stand for a minute or two to thicken.
5. Make small pancakes on the hot griddle--I make them about the size of my palm.
6. Allow to cook for several minutes on both sides. Coconut flour pancakes cook slower than wheat pancakes. I cook for at least 5 minutes on the first side, but you will need to pay attention until you get the hang of it. If you try to flip the pancake and it's still gooey--that's too soon. Give it a bit longer.
7. After cooking on both sides, remove from griddle and enjoy!
Usually I give you your pancakes plain or with a bit of applesauce on top. My favorite way to enjoy them is either with homemade strawberry jam or maple syrup. You love the sweetness of mommy's, but I'm careful about your sugar intake so for now you just get occasional tastes of mine. So far we're both happy with the arrangement.
The recipe is based on Wellness Mama's recipe, and Fluffy Coconut Flour pancakes by Nourishing Days