Coconut Flour Paleo Pancakes
I have to admit, when it comes to my ability to make pancakes, I am generally a failure. My husband is the head chef in the family - and has an amazingly set of recipes that our family adores. But going into a September Whole 30 Paleo Vegetarian challenge I want to be able to feed myself and my daughter, and sometimes that means breakfast when dad is gone at work. I went searching for a recipe and stumbled across the Nourishing Days pancake recipe, but it was really running with the first pancake. Went back and added in an additional cup of coconut flour and left it really clumpy. That seems to be the secret to these delightfully crepe tasting pancakes that my daughter loved. She could barely finish a little more than two of them, she said it must be how yummy they were... I agree the nourishment of a coconut flour pancake over a regular flour pancake is HUGE!Coconut flour is high in fiber - 9 grams of fiber in a 2 tbsp serving of flour. And it is also low in digestible carbohydrates, only 10 grams of carbs per the same serving. That makes for a healthy paleo breakfast for anyone with only 1 net carbohydrate in the mix. On Mark's Daily Apple he calls his coconut pancakes, crepes... and without the extra coconut flour really that's exactly what you will get.
Modified Coconut Flour Paleo Pancakes
Ingredients:
4 organic + pastured eggs, room temperature
1 cup coconut milk
2 teaspoons pure madagascar vanilla extract
1 tablespoon honey or a pinch of stevia (Cannot use the honey during the Whole 30 Challenge)
1 1/2 cup coconut flour (this is where I added in extra flour.)
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
coconut oil for frying (or extra virgin olive oil)
Directions:
1. Mix wet items together.
2. Mix dry items together.
2. Mix dry items together.
3. Incorporate dry items into wet items leaving some texture to the final product. I'd add the dry except the coconut flour. UPDATE : Then start with the original 1/2 cup of coconut flour and when you mix is in do a little at a time until you get the batter you want. In Seattle it took all 1 1/2 cups. In Southern Utah my friend only needed the 1/2 cup. So use your best judgement on that.
4. Let the batter sit for five minutes while you warm up your griddle with coconut oil.
4. Let the batter sit for five minutes while you warm up your griddle with coconut oil.
5. Add 1/4 cup portions of batter. When the edges start to brown make sure it's not sticking, when the bubbles stop popping flip your pancake and give it another 45 seconds to brown the other side.
6. Serve with berries and pure organic maple syrup... YUM! = Happy kids!
6. Serve with berries and pure organic maple syrup... YUM! = Happy kids!
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