A sure sign of the weekend is having the time to cook some PANCAKES for breakfast!!! I have made many different variations of pancakes, and this pancake recipe is one of my favourite alternatives to traditional pancakes.
This recipe include no refined flour which I generally try to avoid as much as possible. Refined flour is in a LOT of everyday foods, it fills us up, but provides ZERO nutritional benefits. In this recipe I use coconut flour as an alternative. Coconut flour is gluten free, low carb, and high in fiber and healthy fat. Now make sure you note that you can NOT just replace white flour with some other kind of flour. Different flours have totally different properties and it takes a lot of experimentation to know how to replace white flour. Follow this recipe, and you're golden.
The real base of this recipe is eggs, not the coconut flour. Coconut flour dissolves in liquid easily, so the batter may be slightly more watered down than you may expect, but it never fear, it still makes nice, fluffy pancakes.
Here are the ingredients...
3/4 cup of coconut flour
1 cup of any milk of your choice (dairy or non-dairy)
1 tsp of vanilla extract
1 tsp of baking powder
maple syrup for topping
1. Beat the eggs for about 30 seconds for fluffiness. This is important for a fluffy pancake. If you want extra fluffiness, beat the egg whites separately first before adding the yolk and the rest of the ingredients. I just love the look of nicely beaten eggs. So satisfying.
2. Add the remaining ingredients and beat together until well-combined.
3. Heat some coconut oil in a pan. Spoon some of the batter onto the pan to form some pancakes. Heat on low until the side starts to brown before turning it over. This recipe doesn't form as many bubbles on top of the first side as traditional pancakes, but they form a few bubbles.
4. Turn the pancakes over for another 30 seconds to 1 minute or until they are browned to your liking.
5. Serve on a plate with your favourite morning beverage.