Monday, December 3, 2012

Coconut Flour Pancakes

Oh yum.  Eating an SCD breakfast just got a whole lot easier.  This recipe makes enough pancakes for 2-3 people, and it refrigerates well.

Recipe adapted from Nourishing Days
  • 4 eggs
  • 1 cup coconut milk
  • 2 tsp vanilla extract
  • 1 tbsp honey
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Coconut oil or butter
Beat the eggs for 2 minutes in a medium-size bowl, mix in the coconut milk, vanilla extract, and honey. 
Combine the dry ingredients and mix into the wet ingredients and stir until the flour has been thoroughly mixed in.
Heat a cast iron skillet over medium-low heat and add coconut oil or butter to grease the pan.  It is easy to make the pancakes small- about 1/4-1/2 cup of batter each.  Cook for 2-3 minutes per side, or until you can easily slide a spatula under the pancake.  There is a learning curve to making non-flour pancakes, but even the ugly pancakes are delicious.

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