I have an affinity for trying new pancake recipes.
I come up with a recipe that I love, and declare it the best ever. You’ll never need another pancake recipe I tell you. But without fail, I get a hankering for pancakes, and I start experimenting.
This recipe was born out of my new found love for coconut flour. It has the best texture – kind of gritty, but in a wonderful coconutty, smooth way. I know that doesn’t make sense. Just try it for me, okay?
- 1 C brown rice flour
- 1/2 C coconut flour
- 3 T sugar
- 1 T baking powder
- 1/4 t salt
- 1/8 t freshly ground nutmeg
- 2 T. ground flax seed
- 6 T water
- 1 1/2 C unsweetened soy milk
- 1/2 t vanilla
- 3 T coconut oil
First, add the ground flax to the 6 T water and let set until they turn into a gel (this will be your egg)
Combine flours, sugar, baking powder, salt and nutmeg – set aside
In a separate bowl, combine milk, vanilla, oil, and the flax egg
Add the wet to the dry and stir until just combined. Pour the batter onto a hot griddle/pan by ¼ cup, let cook for 1-2 minutes and flip. These are very fluffy, very thick pancakes. They won’t look cooked through – but they will be. And they will knock your socks off.
Baby A was eyeing them all morning. To keep take her mind off of the coconut pancake heaven on my plate, I told her to try and stick her whole fist in her mouth.
But she really wanted a pancake. Just a few more months, my love…a few more months!