Making grain-free pancakes is tricky. It's extremely difficult to get the perfect batter consistency and have the cakes hold together when they are ready to flip in the pan. It's also quite testy getting the temperature right, since nut flours burn so quickly in comparison to wheat flour. This recipe from Cheeseslave is, by far, the best scd pancake recipe I have tried. This is the real deal. Prepare your tastebuds.
Ingredients:
3 Tbsp butter, melted
3 Tbsp coconut milk
1 tsp honey
1/2 tsp salt
3 Tbsp coconut flour
1/2 tsp baking soda
3 eggs
some coconut oil for frying
Directions:
Mix all of the ingredients listed above in a bowl together, in order. Coat a frying pan with a thin layer of coconut oil and heat on medium. Pour a few tablespoons worth of batter into the hot pan, depending on how large or small you prefer your flapjacks. When the edges start to get a slightly darker shade of tan or start to bubble use your spatula to check under the edge to see if it is browning, when you feel like you can quickly get the spatula all the way under the cake and not have it fall apart, it's time to flip. Note: this happens relatively fast.
Top with lots of honey (you took the time to make breakfast, you deserve it once in a while) and butter if you so please.
Ok... yum!!!!!
ReplyDeleteIt looks SO good! I will try these for sure. Thank you!
ReplyDeleteMy pancakes looked perfect but tasted terrible. Are you sure the soda is correct? too much? maybe baking powder? yuk!
ReplyDeleteI'm sorry they did not turn out well, I have had that happen to me before in the past when I have made paleo pancakes, it's usually because my baking soda is getting kind of old (over 30 days is what they say) and it starts to pick up a stale flavor. If you think maybe it's just too much, try using 1/2.
DeleteCould I use egg whites?
ReplyDeleteI've used coconut flour to make pancakes before and they always taste kind of dry. Is there any way to get past this and have them taste moist rather than dry?
ReplyDelete