Since I am gluten free, I always look for recipes that make delicious food like pancakes but use alternative ingredients that are gluten free. I found this gluten free pancake which I am eager to try out.
- 4 large eggs
- 1 cup coconut milk (full-fat canned)
- 3 tablespoons coconut oil (melted and cooled)
- 2 tablespoons pure maple syrup (or honey)
- 1 teaspoon pure vanilla extract
- 1/2 cups coconut flour
- 1/4 cups tapioca flour (option, read notes above)
- 1/4 teaspoons baking soda
- 1 pinch sea salt
Add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
Measure a scant 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
Serve pancakes with choice of toppings