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I have been searching for a good grain-free pancake recipe, and I have finally come up with one that actually tastes good! These pancakes turned out fluffy and were easy to make.
The other recipes that I have tried using almond flour were too grainy and bland. Other coconut flour versions that I tried were thin and eggy, more like a crepe.
I am going to try substituting a few drops of stevia or maybe vanilla stevia for the honey and I'll let you know how that works out.
Now that I have a recipe that we like, I'll be making pancakes more often!
-2 Tbsp. extra virgin coconut oil, melted
-1 Tbsp. raw honey
-3 large eggs
-1/4 cup coconut milk or whole milk
-1/2 tsp. vanilla extract
-1/4 cup coconut flour
-1/4 tsp. cream of tartar
-1/8 tsp. baking soda
-1/8 tsp. sea salt
-Whisk together the coconut oil and honey. Add the eggs one at a time.
-Add coconut milk and vanilla. Whisk until smooth.
-Add coconut flour. Whisk until smooth.
-Add cream of tartar, baking soda and salt.
(At this point, do not over-mix as it will result in the baking agents (cream of tartar & baking soda) not working properly.)
-Pour a small amount of batter into a crepe pan with melted butter on medium heat. You can also use ghee or coconut oil.
-Flip once the bottom is lightly browned. These pancakes will not bubble as much as “regular” pancakes, so just flip up the edge to check before turning over.
-Serve immediately with butter and pure, organic maple syrup. Or, top with fresh fruit!