I have been working 6 days a week since November, and let me tell you: that does not bode well for my blog posts, no matter how much I want to write them. So - I'm typing this out on my itty bitty iPhone keyboard as the little boy I babysit is napping, since a friend and colleague asked me so nicely last night to give her my grain free pancake recipe.
I totally don't have one. Since I make it up every time, every time it's slightly different. So, I'll make one up here. You can tell me how well I do on the amounts, and I'll fix them later.
Maybe way later.
1 1/4 cup coconut flour
1/4 cup almond flour
1 mashed up banana
2 tbsp yogurt
1-2 tbsp honey
2-3 tbsp liquid fat; I generally choose melted butter, but have forayed into the land of coconut oil with great success
1/2 tsp salt
3/4 tsp baking soda
1 tsp vanilla
A few generous dashes of cinnamon
1ish cups (full fat) dairy liquid of your choice; I like plain ol' whole milk, but other options include almond or coconut milk, or if you prefer to be a boring ass, water will probably work in a pinch
Method: Mix that shit together. Actually, do it really well. Coconut flour can get very lumpy, so get your whisk or stick blender involved in the situation. I'd start with maybe half of your milk or dairy substitute, and add more depending on how thick you like your pancakes. Coconut flour can get dry, so I usually opt for thin. I also highly recommend tasting the batter for sweetness before you fry up the pancakes...as long as you're using nice eggs from reputable sources, you shouldn't die of salmonella. But aren't good pancakes worth that risk?
Fry pancakes in a little butter or coconut oil like "normal" pancakes (normal seems so lame now!), and keep them warm in a low oven. Serve with maple syrup, or my personal favorite, slightly warm fruit preserves.
[This is where the picture of my fancy pancakes would go. But it's now 10:30pm and not time for pancake making. Honestly though, they look like pancakes. Use your imagination.]
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