I have reached pancake nirvana–grain-free pancake nirvana, that is. When I cut into one, I almost cried–I realized that it was possible to make a fluffy product without wheat flour!
Yield 9 medium pancakes
1 tablespoon of vanilla extract
2-3 tablespoons of maple syrup
2/3 cup of coconut milk
1/2 cup of coconut flour
1/2 cup of tapioca powder
2 teaspoons of cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
2 tablespoons of coconut oil
In a large bowl, whisk together 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 the vanilla extract, maple syrup, and coconut milk, and whisk to combine.
To the wet ingredients, sift in the coconut flour, tapioca powder, cinnamon, baking soda, and 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 the 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!)
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.
Serve immediately, or keep in the fridge for quick, tasty breakfasts for DAYS!