“They’re just pancakes,” I told my husband as I sifted through the comments of this recipe. In reading through the thoughts of those who had tried this recipe, it was funny how incredibly different each reaction could be – most said they were the best grain-free pancakes they had ever eaten, others were spitting mad.
I looked through the recipe and I could see why you might be unhappy, if they didn’t turn out how you had hoped. The ingredients are expensive and if you are used to eating regular-old white flour pancakes these are certainly a bit different. I am not a stickler for precision, but with this recipe you must follow it exactly – it’s those little details in the directions and the specific ingredients that make these pancakes awesome.
And I agree with almost all of those that loved these pancakes and make them as their very favorite grain-free breakfast food. They are delicious, rich, fluffy, and a wonderful alternative to the eggs and bacon trap that I often fall into when we are eating grain-free.
There is also a dairy-free option for those who need it.
Grain-Free, Dairy-Free Coconut Flour Pancakes
Course: Breakfast
Serves:
Ingredients
- 4 eggs room temperature
- 1 cup coconut milk (this bpa-free version) or 3/4 cup heavy cream + 1/4 cup whole milk,
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia,
- 1⁄2 cup coconut flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon sea salt
- coconut oil or butter for frying,
Directions
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.
- At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. 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 hot with butter, coconut oil, honey, syrup, or fruit.
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