These gluten free pancakes by Joy McCarthy are fluffy and fulfilling. Leftovers are great popped in the toaster the next day. You'll feel as if you're having a decadent weekend brunch on a Monday morning!
These are vegetarian, dairy-free and gluten free. The secret is in the coconut flour that we use. Coconut flour is great because it’s gluten-free while still being really dense and fulfilling. Coconut flour is also a source of protein, but not gluten protein. In fact it's nearly 25 per cent protein. It's also extremely high in fiber. Coconut flour has the highest level of fiber among all other flours. It's 58 per cent fiber in comparison to wheat flour which is only around 27 per cent. So it makes you feel full. This fiber slows the release of glucose making it a low glycemic food.
The trickiest part of the recipe is remembering to be patient for two reasons. Coconut flour absorbs a lot of water. So when you first mix the ingredients together you may need to wait a couple of minutes for the mixture to settle. Also, you really need to let the batter cook for longer than your normal pancake. It's more dense so it takes a while longer to cook through.
As for garnish and toppings, Joy suggest sliced bananas, fresh berries, coconut butter or real maple syrup.
4 medium eggs , at room temperature
1 1/4 cups almond milk
1 tsp pure vanilla extract
1/2 cup coconut flour
1 tsp baking powder
1 tbsp coconut oil
2 bananas, sliced about 1/4 inch thick
- In a large bowl, whisk eggs.
- Stir in 1 cup of the milk and vanilla.
- In a medium bowl, whisk together coconut flour and baking powder.
- Add dry ingredients to wet ingredients and whisk just until combined. Some clumps of flour are okay.
- Very important: let stand for 3 minutes!
- Lightly whisk again until batter is thick and smooth, similar to brownie batter.
- Because coconut flour is absorbent, add 1/4 cup more almond milk if necessary.
- In a large skillet or on a griddle, melt coconut oil over low to medium heat. You may need to add more coconut oil as you go along.
- Pour about 1/4 cup batter into the pan for each pancake.
- Cook pancakes for a few minutes, until the sides are starting to get golden and the top is forming bubbles.
- Flip and cook for another 2-3 minutes, until cooked through.
Preparation Time: 10 Minutes
Cook Time: 5 Minutes
Yield: Makes 6-8 pancakes