Hey Happy, maybe the kids would like these pancakes?
Adapted from the recipe here:
http://alldayidreamaboutfood.com/2012/04/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free.htmlIngredients
1/2 cup coconut flour (it was way too runny after a test so I used 3 x 1/8th cup more coconut flour)
3 tbsp granulated erythritol (I used coconut sap)
1/2 tsp baking powder
1/2 tsp salt
6 large eggs, lightly beaten
1/4 cup butter, melted (I used 1/2 butter, 1/2 coconut oil)
1 cup almond milk (I used coconut milk)
1/2 tsp vanilla extract
Additional butter or oil for the pan
We toasted some ribbon cut unsweetened coconut for a topping and served with Coconut Syrup that was gifted to us.
Instructions:
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt.
In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine.
Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Conclusion: Pretty Darn Tasty. They didn't rise up like traditional pancakes, I'm guessing because there was no gluten developed to capture the air bubbles...but the recipe is a keeper. DH said he probably wouldn't want them all that often because they are super rich, but a great idea if you want to do something a little different.
