One of the things I just have to have once in a while, is a good helping of American pancakes with my Sunday breakfast.
I experimented with different recipes -even the one in the Primal Blueprint Cookbook. They all either disappointed me or turned into a big disaster.
Finally, a pancake recipe worth tasting. After trying these delicious and fluffy coconut flour pancakes with some Canadian (or Midwestern) true maple syrup, there is no way you will even consider going back to Aunt Jemima nor Krusteaz pancake mix; not even if they paid you!
Ingredients for batter (makes about 10 medium pancakes)
•4 eggs room temperature
•1 cup of almond milk
•2 tsp vanilla extract
•1 tbs of honey
•1/2 cup of coconut flour
•1 tsp baking soda
•1/2 tsp crushed sea salt
•coconut oil for frying
Ingredients for topping
•fresh fruit (berries, strawberries and/or bananas will work best)
What you do
•Preheat a frying pan over medium-low heat
•beat the eggs until frothy
•add the almond milk, vanilla and honey
•in a different bowl, combine the dry ingredients: coconut flour, baking soda and sea salt and mix
•add the wet mixture into the dry until well incorporated
•grease pan with coconut oil and ladle some batter into the pan for each pancake; immediately afterwards spread the mixture slightly with the back of a spoon
•cook each side (approx. 2-3 minutes) until dry
I like my pancakes medium sized, thick and golden brown (to each its own) and stacked (at least 2), then topped with some coconut cream, swimming in maple syrup and occasionally, with fresh fruit on top!