I was recently inspired to make some “wheat-free” recipes, and this is for two reasons. First, we’re traveling to India and parking ourselves there and within India, coconut is quite popular – as an oil, as a flour, as an Ayurvedic remedy. Secondly, I would love to build some non-gluten favorites for our family to enjoy.
I came across Bob’s Red Mill Coconut Flour Pancakes and made my own tweaks. The best part is once you prep the batter, you can store it in an air-tight container for up to 3 days. So if it doesn’t work for breakfast one day, it can certainly work for dinner the next!
Here’s the recipe:
- 2 Eggs
- 1,5 Tbsp Oil
- 2-3 tbsp Milk
- 2 tbsp Organic Coconut Flour
- 1 tsp Sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- pinch of baking powder
- 1-2 tsp honey to drizzle on top
- Preheat the stove pan to medium or medium-high heat with 1 tsp coconut oil. Let it coat the pan thoroughly.
- WET: Whisk together eggs, oil and milk until well combined.
- DRY: Sift coconut flour, sugar, salt and baking powder.
- Add dry to wet and thoroughly mix until there are no lumps.
- Ladle half of an “ice cream scoop” full onto the hot pan.
- Cook until bubbles begin to form on the top, about 3-4 minutes, then flip and cook on the second side.
- Serve it with maple syrup and 1-2 tsp of honey drizzled on top
*Makes about 8-10 pancakes per picture above