I am well aware that I have posted multiple pancake recipes at this point. Perhaps you're catching onto my love of these dense, yet fluffy, sweet and inner child pleasing pillows of heaven.
I recently discovered coconut flour so I decided to give it a go on my favourite breakfast item. I can tell you it was a success! The coconut flour has a certain graininess or perhaps better explained as a rougher texture than regular flour. However it brings lots of moisture and fluffiness in place of the denseness other flours can give. The great thing is it's gluten free and full of good nutrients (to read more on nutrients see my post on zucchini bread).
Ingredients for 4 pancakes:
2 eggs
2 dl coconut flour
1,5 dl oat flour
pinch of salt
1,5 tsp baking powder
2,5-3 dl oat/nut/soy/dairy milk
1 tbsp coconut oil, melted
optional - 1/2 tsp cinnamon or cardamon or zest of lemon or lime (perhaps even orange could be nice)
- Begin with mixing the milk and eggs till combined
- Mix the dry ingredients in a separate bowl and add to the milk egg mix.
- Heat pan and melt the coconut oil, add to the batter. Keep the pan and the left over coconut oil and when you know the pan is hot, but not searing hot, using a soup ladle or dl cup scoop out enough for each pancake into the pan. Make sure there is room for the pancake to ooze a little to each side. Turn down the heat. Allow to cook on the first side for approx. 2-3 minutes, then flip and allow for the same time on the other side. If you touch the middle of the pancake it should feel bouncy, if not allow to cook further on a low heat.
Serve the pancakes with your choice of berries and or fruits, maple syrup or honey, nuts or seeds. My favourite always remains slices of banana, blueberries and or raspberries and toasted walnuts topped with a good splash of maple syrup.
No comments:
Post a Comment