Guys!! Did you know it was national Pancake Day on February 5? I am so late to this game.
Apparently we could have had a free shortstack at IHOP… I have got to start paying attention to these national, er, holidays.
Well, I shall celebrate in style on my own time and with my favorite new recipe then! A while back I got coconut flour because it looked like fun, and I got to thinking that pancakes might just be the way to use the stuff. These pancakes are sooo good- they are a little more dense, and slightly grittier texture than regular old pancakes, but not in a bad way. In a very, very good way. And the ‘barely there’ coconut flavor will have you making very weird, satisfied sighs as you take each bite. You’ll know what I mean as soon as you make these.
Who needs IHOP when you can have these?
P.S. I walked 4 miles today, washed my car inside and out, and did some gardening in the backyard today… This little baby doesn’t seem to be going anywhere for a while!! I’ll give you another week or so, little one. Mom and Dad are dying to meet you! And coconut flour pancakes are only going to distract me for so long….
Coconut Flour Pancakes
makes about 10 pancakes
3/4 cup AP flour
3/4 cup coconut flour
3 TBSP sugar
1 TBSP baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
2 TBSP ground flax seed
6 TBSP water
1 1/2 cup milk
1/2 TBSP vanilla
3 TBSP coconut oil
First, add the ground flax to the 6 T water and let set until they turn into a gel (this will be your egg)
Combine flours, sugar, baking powder, salt and nutmeg – set aside.
In a separate bowl, combine milk, vanilla, oil, and the flax egg.
Add the wet to the dry and stir until just combined. Pour the batter onto a hot griddle/pan by ¼ cup, let cook for 1-2 minutes and flip. These are very fluffy, very thick pancakes. They won’t look cooked through – but they will be. And they will knock your socks off.