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I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!


You carry all the ingredients to turn your existence to joy. Mix them, mix them. ~ Hafiz

May 16, 2010

Coconut pancakes

This morning is beautiful and sunny and I am cooking with the doors open. So happy to feel the warmth and see the sun streaking through the windows in my beautiful kitchen.

These scrumptious pancakes came out light and fluffy, the batter was a joy to work with and the end result was delicious.

I imagine these would also be good made a bit thinner and served with indian food but I haven't tried it yet, I anticipate that the batter would have to be a bit thinner also. When I put this version to the test I will post a comment and let you all know.

1/4 cup sorghum flour
1/4 cup potato starch
1/4 tapioca flour
1/4 coconut flour
1/4 cup shredded coconut
1 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1 cup almond milk
2 tbsp coconut oil
1 large egg (room temp)
1 tsp pure vanilla


Mix dry ingredients so there are no lumps. Melt coconut oil and mix with egg, vanilla and almond milk. Pour wet ingredients into dry and mix well. Let stand for 5 minutes so the mixture can reach the right consistency. If the mixture is to thick add 1 tbsp of milk at a time until desired consistency is reached(I found a thicker batter worked really well).

1/2 cup at a time fry pancakes in a non stick skillet, bubbles will form on the top to let you know its time to flip. Place pancakes in a warm oven (200 degrees) until all the mixture has been used up.

Serve with yogurt and fresh organic blueberries or any other topping.

Makes 6 or 7 pancakes.

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