Yum Yum. I have really developed a
love for these pancakes. They are mostly egg and so much
more nutritious than traditional pancakes which are made of a wheat
flour batter topped with sugar syrup. They are really quick and
easy to make too!
The initial recipe I tried came from Nom Nom Paleo was just 3 eggs mixed with 2T of coconut flour and
a little salt. They looked and tasted like an eggy pancake but were
kind of dry and not as thick as a traditional pancake. A few days
later I decided to add a mashed up ripe banana to the mixture. I hit
the jackpot! The results were a pancake that was thick, fluffy and
moist. There are a variety of recipes out there but this is the one
I now use:
4 eggs
¼ coconut flour
½ to 1 mashed ripe banana or 2-4 T
applesauce or canned pumpkin
¼ t salt
¼ t baking soda
¼ t cinnamon, optional
Combine all ingredients and mix with a
fork or wisk. The coconut flour takes a little while to absorb the
liquid so I mix it up, let it stand while I'm getting my pan hot and
then mix again to get a smooth consistency. Heat up a skillet with
some butter (or your fat of choice) and pour in the batter. I use a
¼ cup measure which is not too large and makes them easier to turn.
These pancakes are pretty filling and this recipe makes 6 pancakes which feeds 2 people in our
house. I top with a little bit of butter and maple syrup. Also,
have tried topping with some plain yogurt which I like.
I haven't actually tried the pumpkin variety yet, but I'm sure it would work. You can't sub regular flour in
these pancakes. Coconut flour is an entirely different animal. It
is very absorbent, therefore you only need a small amount in relation
to the amount of eggs. It is also high in fiber—5 grams in only 2
tablespoons of flour. If you want to learn more about coconut flour
check out this article on Nourished
Kitchen. Coconut flour can be found in health food stores and
some grocery stores (my local Publix carries it) and, of course, on
Amazon.
If you try them, let me know what you
think.
