I don’t remember being a huge fan of pancakes as a kid, but I’m making up for it now. Gluten-Free. Paleo. Call these what you will, they’re fluffy and light and simply fantastic!
I love coconut flour. I’ve been spending more time lately learning to cook with it and creating more gluten/wheat free foods as opposed to focusing on veganizing my favorite recipes. These definitely need fruit or chocolate chips mixed in with the batter (or topped with something), as they can seem slightly dry/crumbly due to the coconut flour. But they were totally worth making (and sharing!) and it is a great base-recipe that I am confident I can work with!
3 Tbs coconut flour
3 egg whites
1 Tbs greek yogurt (dairy or nondairy)
1/4 cup coconut or almond milk
1/4 tsp baking powder
1/2 tsp vanilla extract
pinch or 1/8 tsp of salt
optional for sweetening: a couple drops of stevia, 1-2 Tbs sugar, 1 Tbs honey
mix in blueberries, raspberries, chocolate chips (vegan chocolate chips are still my favorite over dairy-based ones!), black berries…
What to do…
In a mixing bowl, mix all the dry ingredients together and then add the wet ingredients. Mix the batter together until the coconut flour is incorporated (the batter will be a lil fluffy) and cook on a heated griddle. Once they get going, they cook fairly quickly so be careful! Decorate them accordingly and enjoy!
note: I like to make recipes that easily feed myself and my toddler, since we’re the only ones usually home during the day. With a side of fruit this recipe was easily enough for us, but doubling it will make about 8 medium-sized pancakes.