Yes to Yummy

Perfect Grain-Free Pancakes

February 5, 2014 Leave your thoughts Print this page

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People, this is huge. I have reached pancake nirvana–grain-free pancake nirvana, that is.

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For the past few weeks, I have been seriously craving pancakes. No, I didn’t want flimsy, egg-y pancakes like the grain-free ones I usually make, but I didn’t want to use nut flour, either, because I know many of you out there have allergies to them. I was a girl caught in the midst of a dilemma: wanting pancakes and wanting to create a nut-free recipe for my blog. It was like trying to find a pair of shoes that was both comfortable and fashionable…it’s not an easy task.

But then, one morning, I woke up to find that I had a two hour delay for school. (FYI, I haven’t had a full week of school in over two months. Ouch.) Immediately, the little voice inside of my head started chanting, “Pancakes, pancakes, pancakes,” and I knew that this time, I had to listen.

In my teddy bear pajamas and purple fuzzy socks, I darted back and forth between my kitchen, my computer, and my light box, poised by my craving and my quest. I stirred and ladled, positioned and shot, clicked and re-clicked: this time, my pancakes had to be perfect.

And the universe worked itself out in return.

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My favorite part of these pancakes was the fact that they were fluffy. When I’ve made grain-free pancakes in the past, they wind up flat and dense, reminding me more of a hockey puck than a breakfast delicacy. By using a combination of coconut flour and tapioca powder, as well as both baking powder and baking soda, I created pancakes that were tender and had–wait for it–air bubbles. When I cut into one, I almost cried–I realized that it was possible to make a fluffy product without wheat flour!

Now, are these exactly like the white flour pancakes you used to make from a box? Nope, but that’s OK–these pancakes have their own distinct character. Depending on what brand of coconut flour you use, you might get a lighter or darker pancake than me, but that only adds to the fun of it. I used Coconut Secret coconut flour, and as you can tell, mine definitely had more of a “whole grain” texture, which I really enjoyed. If you want a slightly whiter pancake, I’d recommend Let’s Do…Organic coconut flour instead, or, if you’re so inclined, doing a combination of the two.

These are SO easy to make and can be prepared in advance for quick breakfasts during the week. I recommend serving these with a little all-fruit jam, nut butter, or freshly sliced bananas and strawberries for both a pretty and filling breakfast.

Ready for your mind to be blown? Good. Let’s get started.

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In a large bowl, whisk together 3 eggs until little bubbles begin to form on the top. This will take a minute or so, but be patient–those air bubbles will really help you out later on.

To the eggs, add in 1 tablespoon of vanilla extract, 2-3 tablespoons of maple syrup, and 2/3 cup of coconut milk, preferably at room temperature, and whisk to combine. You can use either lite or full-fat: I used Whole Foods’ generic full-fat coconut milk, which I always feel has more of a liquid-y feel than, say, Thai Kitchen, which tends be much thicker and denser.

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To the wet ingredients, sift in 1/2 cup of coconut flour, 1/2 cup of tapioca powder, 2 teaspoons of cinnamon, 1/2 teaspoon of baking soda, and 1/2 teaspoon of baking powder. A note on baking powder: it often contains cornstarch, which some people are sensitive to, in which case you can make baking powder from scratch using this recipe. Stir to combine and set aside.

In a large skillet or cast iron pan, melt 2 tablespoons of coconut oil over medium heat. Once the skillet/pan is hot, ladle in about 1/4 cup of batter to form one pancake. Repeat twice or three times more, depending on how much space you have. (Make sure there’s room in between!)

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When bubbles begin to form around the edges of the pancakes, it’s time to flip them! This should take about 3 to 4 minutes, but make sure you watch the pan so the pancakes don’t burn on the bottom.

Cook on the other side for another 3 to 4 minutes, then remove from the pan and repeat with the rest of the batter. I made 9 pancakes, but you might get more or less, depending on how much batter you use.

Serve immediately, or keep in the fridge for quick, tasty breakfasts for DAYS!

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When you make pancakes, what’s YOUR secret ingredient? Leave me a comment here or on Facebook and let me know!


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