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Tuesday, May 5, 2015


I love pancakes! Duhhh...who doesn't love pancakes??? 

I'd been trying for a while to make healthier versions of them, often with nut flours. Almond, macadamia, hazelnut, etc, but my kids rejected them all mercilessly. Two Sundays ago I asked them if they wanted pancakes, and they said "yes, but with no apples. And no nuts. And no chunky things. Just regular pancakes." But I don't know what "regular" anything is at this point... 

There are terrific egg-and-bananas only pancake recipes navigating the cybersphere, but I live with a true banana hater, so those were a no, no. Finally, after sad failed attempts full of rejection, that I obviously took super personal, I hit the nail on the head with this recipe that I've made twice for them with great success. 

It's nicely loaded with healthy ingredients, but still delicious for all (included my daughter's friend who's terrified of eating anything in here because I'm the Scheming Health Witch to her eyes and my food never is what it seems...Who can blame her?)

They are gluten, nut and dairy free.

I hope you like them too!

1 (13-oz) can full fat, unsweetened coconut milk (I like Natural Value)
1 1/2 tablespoons vinegar (any kind will do)
3 eggs (organic, pastured, preferably)
3 tablespoons avocado or coconut oil, plus more for pan
1 teaspoon pure vanilla extract
1 teaspoon Himalayan (or other unrefined) salt
60 g (1/2 cup) gluten free oat flour
60 g (1/2 cup) teff flour
40 g (1/3 cup) arrowroot flour
20 g (1 heaping tablespoon) flax meal
3 tablespoons erythritol (or coconut sugar or sucanat)
1 3/4 teaspoon non-aluminum baking powder

Pure maple syrup for serving.

In a large bowl, whisk coconut milk with vinegar. 
Add in eggs whisking after each addition, and add oil, vanilla and salt. Whisk until well mixed.
Add in all the flours, flax meal, sweetener and baking powder. Whisk until only small lumps are left.
Hit up your griddle or pan and place a bit of oil on it. 
Add about 1/4 cup batter onto pan (I like using an ice cream scoop) and cook until bubbles appear all over the surface. Filp and cook for a few more minutes, then remove onto a plate and keep piling them up as you go.

Serve them with maple syrup (please use the REAL thing, NOT "pancake syrup").


VARIATIONS: If you don't mind adding dairy, use 11/2 cups buttermilk or plain yogurt instead of the coconut milk with the vinegar and use butter in place of oil. 

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