Recipe from Nourishing Days
Mr. “He Cleans” requested pancakes for breakfast this weekend, and I was happy to give them a try. I haven’t made pancakes since we went gluten-free and I wasn’t too sure how they would turn out. My experience with almond flour is that it holds up pretty good unless you get sauce or syrup on it, whereupon it turns to mush. Coconut flour is notoriously difficult to work with, since it is a “thirsty” flour that soaks up unbelievable amounts of liquid like a sponge. So, turning to the internet, I looked for the most reliable looking, tried-and-tested recipe I could find for coconut flour pancakes. I found this recipe at Nourishing Days, which not only looked really good, but included a highly entertaining commentary by Shannon on the comments she has received about her pancakes. Be sure to go read it, here!
I followed her directions exactly, except I used 1 cup of half and half instead of milk + cream. (That really can’t be too different…) You can also make this a dairy free recipe by using coconut milk, if you wish. The pancakes were fluffy as advertised, with a faint taste of coconut that made me feel like I was having real cake for breakfast. In fact, I like these pancakes FAR more than conventional pancakes, and look forward to making them again!
Ingredients: (makes about a dozen very filling, small pancakes)
- 4 eggs, room temperature
- 1 cup half & half or coconut milk (full fat)
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 cup coconut flour (I recommend Coconut Secret brand)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- coconut oil or butter, for frying (optional if using non-stick pan or griddle)
In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There’s your exercise.) Mix in milk, vanilla, and honey.
In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
Stir the wet mixture into the dry; mix WELL. There is no need to worry about over-beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick, like brownie batter.
While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
Serve hot with butter and maple syrup, or with fruit.
UPDATED: I have adjusted some of the instructions due to problems people were having with their pancakes. I use Coconut Secret Raw Coconut Flour. It may behave differently than other brands. Here are some more tips for working with coconut flour that you might find useful, from Health, Home & Happiness.
Today music doesn’t have much to do with pancakes…oh well! Ornette Coleman has been a legendary, groundbreaking artist since his debut in 1950s. One of the first players in what became known as “Free Jazz” (after his 1960 album of the same name), he’s not always an easy listen, but once hooked, you’ll want to hear more. First up his latest album, Sound Grammar from 2006. Even at 70 plus years, he still sounds fierce, full of melodic ideas and revved up rhythms. This album won a Pulitzer!
Then, from 1998 with his funk group Prime Time comes Virgin Beauty, featuring Grateful Dead guitarist Jerry Garcia on three cuts. Brilliant adventures at the far ends of jazz- but still melodic as heck. So make some pancakes and immerse yourself in Ornette!