I have an affinity for trying new pancake recipes.

IMG_3482

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?

IMG_3483

Ingredients

  • 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

Directions

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.

IMG_3484

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.

IMG_3485 

But she really wanted a pancake. Just a few more months, my love…a few more months!

Pin It!