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:

Ingredients

• 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

Instructions

1. Preheat the stove pan to medium or medium-high heat with 1 tsp coconut oil. Let it coat the pan thoroughly.
2. WET: Whisk together eggs, oil and milk until well combined.
3. DRY: Sift coconut flour, sugar, salt and baking powder.
4. Add dry to wet and thoroughly mix until there are no lumps.
5. Ladle half of an “ice cream scoop” full onto the hot pan.
6. Cook until bubbles begin to form on the top, about 3-4 minutes, then flip and cook on the second side.
7. Serve it with maple syrup and 1-2 tsp of honey drizzled on top

*Makes about 8-10 pancakes per picture above