These gluten free pancakes are fantastic. In fact, you really can't tell the difference between these and regular pancakes except these ones tend to be even more moist and flavorful due to the combination of coconut flour and almond flour which is used to make them.
A few helpful pointers (especially if you have never cooked with coconut flour and/or almond flour):
1. After combining all the ingredients, it's essential to let the batter sit for about 3-5 minutes (maybe longer depending on what kind of milk you use). This is important because you want to let the batter thicken. Coconut flour absorbs a lot of liquid so don't think you messed up if your batter seems to liquidy at first. Let it sit for a few minutes and then check back. (If it still looks too thin, try adding another tablespoon of almond flour).
2. On the other hand, if your batter seems too thick, just add a little bit more of the milk you used (almond, coconut or regular milk).
3. These pancakes are medium in size - about 4 to 5 inches in diameter. Don't try and make gigantic size pancakes, they wont come out well.
SATURDAY MORNING PANCAKES
1 cup of almond milk or coconut milk (I use unsweetened almond milk from Almond Breeze)
2 teaspoons of vanilla extract
1/2 cup of coconut flour (for this recipe I used Bob's Red Mill)
1/4 cup of almond flour (for this recipe I used Bob's Red Mill)
5 packets of splenda or truvia or stevia
1 teaspoon of baking soda
1/2 teaspoon of salt (the salt I use for all my recipes is Celtic Sea Salt as it's much healthier for you but any salt will do the job)
Non-stick spray or butter for greasing the pan or griddle
Makes about 6 pancakes
Blend the eggs in a medium bowl until frothy. Mix in the milk and vanilla extract. In a separate large bowl, combine the coconut flour, almond flour, splenda, baking soda and salt. Blend wet ingredients into dry. Make sure the batter is well blended and there are no lumps. Let your batter sit for about 3-5 minutes to thicken. (*Side note: you will know when your batter is the right thickness by stirring the batter with a spoon and holding it above the bowl. The batter should drip down, but slowly in a semi-thickness.....sorry if this makes absolutely no sense to you. But if you follow the above recipe correctly, you should be fine). While your batter is setting, spray or grease your griddle (best option for pancakes) or pan. Set to medium to medium-high heat. Using a ladle, pour small circles of batter onto heated griddle or pan. (Remember, the pancakes should be about 4 to 5 inches in diameter). Let them cook on the one side and do not touch until you start to see the batter bubble slightly. Carefully check the bottom of the pancakes with a spatula and flip when they are a nice tan color. Let cook for another few minutes or until the other side is also a nice tan/brown color. Stack 'em up and serve with sugar free maple syrup, agave nectar or honey. Top with chopped nuts and fresh fruit.
I must confess....
Carlos was still sleeping....and he needs his rest....and I just couldn't resist.
BUT I did save him half =)
Check out some of my other favorite gluten-free pancake recipes @ Against All Grain and Elena's Pantry .
I hope you enjoy my Saturday Morning Pancakes! We both did. Have a great rest of the weekend.