My two year old son loaves his pancakes and muffins, so I am on the constant quest to make healthier recipes that can give him a more balanced breakfast (as opposed to just straight up carbs and sugar). I decided to try out a grain-free recipe by using coconut flour. I am still fairly new to using coconut flour and this stuff is tricky It can really thicken up a batter so you have to watch your measurements closely!
The below recipe was the final result of some pretty fluffy and tasty pancakes. They were a big hit with my son so I'd say its a winner!
Note: normally I use coconut oil in place of butter but we lost 3 pancakes with this method because they just stuck to the pan like glue. Butter worked perfectly!
Ingredients
- 4 eggs, room temperature
- 1 cup whole milk (can substitute non-dairy milk if preferred)
- 2 tsp vanilla extract
- 1 TBL maple syrup
- 2 tsp cinnamon
- 1 TBL coconut sugar
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- butter (for frying)
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and maple syrup.
- In a medium-sized bowl combine all dry ingredients.
- Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter . Ladle a one heaping tablespoon of batter into pan for each pancake (for silver dollar size). Spread out slightly with the back of a spoon. The pancakes should be fairly thick. The thinner you smooth them out, the harder they will be to flip.
- 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.
- Serve topped with coconut oil, cinnamon, and honey, or syrup. I think fruit would be good too!
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