I woke up this morning feeling a little under the weather, a bit sick to my stomach. Oddly, I wanted to eat but I wanted to eat something chewy, something like bread. I don’t eat bread so that really limited my choices. I decided I NEEDED pancakes. My quest for pancakes this morning turned into the best grain-free, super simple pancakes I have made since removing grains from my life. They were so good, I had to share.
- 3 Eggs
- 3 Tablespoons of Melted Butter (real, grass-fed butter)
- 3 Tablespoons Coconut Milk (real, full fat coconut milk from a can)
- 1 1/2 tsp Maple Syrup (optional – I don’t think you can really taste this in the batter)
- 1 tsp Sea Salt (optional – but I think it really helps bring out the flavor)
- Splash of Vanilla (optional)
- Sprinkle of Cinnamon, to taste (optional)
- 3 Tablespoons Coconut Flour
- 1/2 tsp. Baking Powder
Whisk the Eggs, Melted Butter, Coconut Milk, Maple Syrup, Vanilla, Sea Salt and Cinnamon in a bowl, once combined whisk in the Baking Powder and Coconut Flour. Keep whisking until all the dry ingredients are combined and the batter is smooth. The coconut powder will make the batter nice and thick. The longer it sits, the thicker it gets so be prepared to cook as soon as you are done mixing.
While you are finishing up the mix, start to heat your pan. Once it’s hot add coconut oil (or butter) to the pan. Pour your batter into pancake sized blobs in the pan. Watch for little bubbles to start forming, flip the pancakes and cook until done. My first three or four pancakes soaked up all the coconut oil. I did not add more coconut oil to the pan to cook the rest of the pancakes and they came out great. I was using a non-stick pan, any other pan and I would have added more coconut oil.
I have been trying different grain-free pancake recipes for a while. Off all the pancakes I’ve made these are by far the best. They taste like the pancakes from my past. They are nice and fluffy but also thick, and hearty pancakes (without the stomach ache immediately after the last bite). A lot of grain-free pancakes come out more like crepes. These don’t. It’s the coconut flour. Pancakes that I make with Almond flour are definitely more crêpe like. I actually started to add coconut flour to those recipes to thicken up the mix.
Anyway, if you are looking for a yummy breakfast, especially for kids you are trying to transition to grain-free, this might just be the thing. You can serve them with maple syrup or you can just eat them plain. Chopped fruit would also be a delicious addition.
I wish I had a better picture. I ate them way too fast. I thought to take a picture at the last second, if I had remember at the beginning I would have had a beautiful stack to photograph.
Eat Well, Feel Good, Have Fun!
Amy White MS HNC
I am a holistic nutrition counselor and believe real food is the true path to wellness. If you are interested in learning more about me and how I can help you, please see my story.
Facebook Fan Page!
Tagsaddiction Autoimmune Disease Bacon Beef Stew body weight breakfast Cleanse Coconut Coconut Oil collagen Cortisol cravings Dehydrator Detox Exercise Fat Fermented Apple Sauce Fiber Fruit Gluten GMO Health Insulin Interval Training ketogenic Leptin Low Carb Minerals Monsanto nightshades Obesity Organic Paleo Primal Protein Skinny on Obesity stress Sugar supplements The Skinny on Obesity thyroid Vegetables Video Vitamins Westin A Price