Here’s a very easy recipe for delicious pancakes. I like to make a big batch and then we warm them up the next day. They also freeze well layered in parchment paper so you can remove them from the freezer individually.
Our quest to eat gluten-free has led us to experiment with a number of “alternative” flours. the experimentation always leaves me feeling torn—I can get flours made from grains such as spelt, wheat or rye, locally, but they are full of gluten, which I’m convinced harms my family’s health and I am outright sensitive to. If I want to be healthy, I need to avoid gluten grains, period. But, alternative flours like rice, tapioca starch, nut flours, and coconut flour are not local. So, sometimes, we compromise. I’ve found that coconut flour works well for backing—when combined with lots of eggs, you need very little coconut flour. So, I sometimes use it for “treat” foods like weekend pancakes or birthday cake.
Ingredients
Wet:
12 eggs
1 ripe/over-ripe banana (if you have one)
Dry:
1 cup coconut flour
½ tsp salt
1 tsp baking soda
Directions:
- Put everything in a blender and blend until smooth.
- Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
- Pour from blender into a seasoned pan (preferably cast-iron) well heated and oiled.
- Fry with lots of lard, butter or coconut oil.