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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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Perfect Grain-Free Pancakes

February 4, 2014 Print this page

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!

Ingredients

Prep Time 5 min
Cooking Time 6 min
Total Time 11 min
Yield 9 medium pancakes

3 eggs

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

Directions

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!


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Sweetly Spiced Apple Muffins

December 22, 2013 Print this page

Chewy, moist, and just a little bit sweet, these muffins make a perfect breakfast treat!

Ingredients

Prep Time 10 min
Cooking Time 40 min
Total Time 50 min
Yield 12 muffins

2 cups of blanched almond flour

1/2 teaspoon of baking soda

1/4 cup of arrowroot powder

2 teaspoons of cinnamon, plus more for sprinkling

1/3 cup of coconut oil, melted

2 tablespoons of raw honey (can be substituted with maple syrup)

1 egg

1 tablespoon of vanilla extract

1 large or 2 small apples, peeled and cubed into 1/4-1/2 inch squares

Directions

First, preheat the oven to 350 degrees and line a muffin pan with 12 parchment muffin liners.

In a large bowl, stir together the blanched almond flour, baking soda, arrowroot powder, and  cinnamon. Mix together with your hands to break up the clumps in the almond flour and set aside.

In a separate bowl, whisk together the coconut oil, raw honey, egg, and vanilla extract. When incorporated, add to the almond flour mixture and mix together with a spatula. Fold the apples into the batter.

With two spoons, evenly distribute the batter among the 12 muffin tins and top each one with a sprinkling of cinnamon.

Bake until a toothpick comes out clean in the center and the tops are golden brown, about 40 minutes. Allow to cool in the muffin tins for at least an hour, then serve.


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Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


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Pumpkin Spice Latte Cupcakes

November 19, 2013 Print this page

These cupcakes are a perfect fall treat for both little kids and big kids! Hinted with notes of autumnal deliciousness, they’re sure to please any palate.

Ingredients

Prep Time 30 min
Cooking Time 30 min
Total Time 1 hr
Yield 8 cupcakes

FOR THE CUPCAKES:

4 eggs

1/3-1/2 cup of maple syrup

1 cup of pumpkin puree (preferably fresh)

1/2 cup of full-fat coconut milk

1 tablespoon of vanilla extract

1 teaspoon of apple cider vinegar

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

2 tablespoons of tapioca flour

2 tablespoons of pumpkin pie spice

1 teaspoon of baking soda

A generous pinch of salt

FOR THE FROSTING:

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

FOR THE CARAMEL:

1/4 cup of water

1/2 cup of coconut nectar (can be substituted with honey)

1 1/2 tablespoons of sunflower seed butter (can be substituted with smooth almond butter)

Directions

FOR THE CUPCAKES:

Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don’t stick to the cupcakes and are good for the environment.

In the bowl of a stand mixer (or by hand, if you’re feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.

Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.

In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don’t want to over-mix!

Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.

Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a “crumb” feel.

Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.

FOR THE FROSTING:

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes. With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

FOR THE CARAMEL:

Combine the water, coconut nectar, and sunflower seed butter in a saucepan, then stir over medium-low heat until homogeneous and slightly darkened in color. If the caramel starts to harden while you frost, no worries: just pop it back over medium-low heat and whisk a bit!

TO ASSEMBLE:

Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in. Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes. Repeat until the desired amount of caramel is on the cupcake. Dust the top with some cinnamon.


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