by Chris Masterjohn
These pancakes are surprisingly pancake-like and delicious when one considers how little carbohydrate is in them. And, of course, they're gluten-free.
They're from Cooking With Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat, by Bruce Fife, ND.
2 tablespoons coconut oil or melted butter
2 tablespoons coconut milk or whole milk
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons sifted coconut flour
1/8 teaspoon baking powder
Blend together eggs, oil, coconut milk, sugar, and salt. Combine coconut flour and baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2.5 to 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes about 8 pancakes.
Pecan Pancakes Make pancakes as directed above and add 1/2 cup of chopped pecans.
Blueberry Pancakes Make pancakes as directed and, after mixing in the coconut milk, fold in 1/2 cup of dry fresh blueberries.
Read more about the author, Chris Masterjohn, PhD, here.