Finding a recipe for grain free pancakes that don’t taste like mini omelets has proven its self to be difficult. I tried a couple recipes very similar to the one below online, but I found that it was just a bit too eggy for my taste.
Here are some adaptations I made that I think will help.
The recipe I tried needed a stronger flavor to mask the prominence of eggs, so I think adding something like cocoa, cinnamon, or a banana would really help these little guys out. The texture for me what fine, so I wouldn’t want to mess with that a lot, so if you’re adding some more liquid you’re going to need more solids (just as a general rule of thumb).
Using coconut flour instead of traditional flour is definitely something I recommend you familiarize yourself with because coconut flour is very rich in protein, fiber, and fat which makes it very satisfying. Coconut flour is an exceptionally good source of manganese which helps you to better utilize nutrients like choline and biotin (also found in eggs), vitamin C and thiamin. Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
I also like that this recipe does not call for traditional sugar, but instead calls for more natural and unrefined sugars like honey, syrup, and stevia. Anytime I can avoid white sugar in a recipe is a win in my books.
4 eggs at room temperature
1 cup almond milk (whatever milk you have works)
2 teaspoons vanilla extract (or 3)
1 tsp cinnamon (or 2)
1 tablespoon honey, pure maple syrup, or a pinch of stevia
1/2 cup coconut flour (or more if you need to thicken the batter)
1 teaspoon baking soda
1/2 teaspoon sea salt
Coconut oil or for frying
Additional ingredients you could try:
1/2 tsp cocoa powder
Extra cinnamon (strongly recommend)
I may or may not have added a 1/4 cup of semi sweet chocolate chips (also recommend)
1/2 of a banana mashed
Preheat grill over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and maple syrup, honey or stevia.
In a medium-sized bowl combine dry ingredients
Whisk together the wet mixture into the dry until the coconut flour is incorporated. Add chocolate chips last if including.
Grease pan with coconut oil.
Using a 1/4 cup pour batter into pan for each pancake. Spread batter out slightly with the back of a scoop. These pancakes are going to take a little longer to cook than your usual pancakes, so you’re going to want to start small. Aim for pancakes about 2-3 inches in diameter and fairly thick.
Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
Flip and cook an additional 2-3 minutes. Don’t rush these guys they are slow pokes, trust this, if you try to flip them too soon you’re going to end up with a sloppy mess. (I mean that would never happen to me; I am always calm cool and collected, and I never rush anyone or anything.. on second thought I should probably work on this).
Serve hot with maple syrup, homemade jam or fruit.
Happy Tuesday Blog Reader!
x Short Presents