[Topped with Macadamia Spice Butter from Good Morning! ebook plus fresh pineapple chunks]
Hope all of you who celebrate are having a great Passover! And Happy Easter to everyone who will be celebrating this weekend. The HH and I were invited to not one, but two seders this year (one of which was entirely vegetarian–whoo hoo!) and had a lovely time. This weekend, I’ll be cooking up a special meal in honor of Easter featuring a new nut roast recipe, to be posted next week (wish me luck!).
You know that old adage, “You can never be too rich or too thin”? Well, I would modify it somewhat to say, “You can never have too many pancake recipes.” (Oh, and also, you can never be too rich).
Yes, indeed, I do love me some pancakes! Fluffy pancakes, grain-free pancakes, savory pancakes–they all appeal to me. I love pancakes so much that I even adopted the CFO’s irreverent toast that used their name in vain.
As I am fond of repeating (and anything worth repeating is worth repeating often), breakfast is my favorite meal of the day. It’s also a pretty darned good snack, if you ask me. Not only do I relish every Sunday brunch that I share with the HH, I even wrote an entire ebook filled with delectable ACD-friendly, gluten free breakfast recipes!
In fact, it’s because of the ebook that I present you with this recipe today. Around the time that the book was going to launch, I received an email from Howard, a co-worker of one of my recipe testers. Howard mentioned that Ms. Tester had talked about a specific Coconut Pancake recipe that had been tested, but which never made it to the ebook (the result was a little too dry for my tastes and I wasn’t 100% happy with it). He asked if he could have the recipe anyway, as he loves coconut.
Well, I just didn’t feel right about sharing a recipe that I myself didn’t enjoy eating. I offered to work on it until I got it right–and then post it on the blog.
[Topped with lots of melty Notella]
I’ve been playing with the recipe since then. I wanted it to contain both coconut AND coconut flour. I’ve always found that coconut flour on its own is difficult to use in baked goods, as it absorbs so much moisture that the result is often too wet and gooey. If you use less liquid to compensate, your batter is often too thick to spread. In this case, I finally decided to compromise (after about 16 trials–good thing I love pancakes), and decreased the coconut flour while adding a touch of brown rice flour. The result was a fairly light and very coconutty breakfast cake.
So Howard, this one’s for you. Though, having said that, I do hope you won’t mind sharing it with Hallie and her readers. Hallie is hosting a cool breakfast-themed event called Build a Better Breakfast. The challenge is to create a nourishing breakfast and post about it–either a recipe, or any other tip on how you might improve on the first meal of the day. In fact, I’m getting this in just under the wire, as today is the deadline.
As for a tip, I’ll leave you with one I included in the Good Morning! breakfast ebook. For a quick and foolproof method to ensure a balanced meal (whether breakfast or any other), just think in terms of threes–the three macronutrients, that is: protein, complex carbs and healthy fats. If you team up one food from each category in a meal, you’ll be well nourished and well satisfied, for hours.
These pancakes almost fit the “three nutrient” bill on their own; they are rich in complex carbs (from the flours) and healthy fats (the coconut, flax seeds and olive oil). But protein? Not so much. So I always top my pancakes with a delicious nut butter “sauce” such as this one to add a touch of protein. (Two tablespoons/30 ml of almond butter has about 5 g of protein. Win!). Of course, you could also pair your pancakes with tempeh or tofu, for instance, or some high-protein hemp or chia seeds.
Perfect for an Easter brunch, I’d say. Because you can never have too many dishes at the brunch table, either.
“Mum, pancakes are fine and everything, but we think you can never have too many treats in one day. . . so how about giving us that sixteenth biscuit now?”
[The money shot: inside, coconutty goodness]
Coconut Pancakes (suitable for ACD stage 2 and beyond)
These are thick, coconut-rich pancakes that are moist without being gluey. Because I’m basically lazy, I used untoasted coconut, but you can certainly toast it first to enhance the flavors even more. This recipe makes only 4 pancakes, but it can easily be doubled.
6 Tbsp (90 ml) unsweetened plain or vanilla almond or soy milk
2 Tbsp (30 ml) finely ground flax seeds
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 tsp (5 ml) apple cider vinegar
6-8 drops plain or vanilla stevia liquid, to your taste
1 tsp (5 ml) pure vanilla extract (or use 1/2 tsp coconut extract)
1/3 cup (80 ml) unsweetened shredded coconut, toasted if desired
2 Tbsp (30 ml) brown rice flour
2 Tbsp (30 ml) potato starch
1 Tbsp (15 ml) coconut flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
In the bottom of a medium bowl, whisk together the milk, flax seeds, oil, vinegar, stevia and vanilla. Stir in the coconut to coat.
Into the same bowl, sift the brown rice flour, potato starch, coconut flour, baking powder, baking soda, xanthan gum and salt. Stir quickly to blend; do not overmix. It will be thick.
Heat a large nonstick frypan over medium-low heat (cooking over slightly lower heat, but for a longer time, ensures that the pancakes are fully cooked). Using a large ice cream scoop or spatula, scoop about 1/4 of the batter into the pan and spread it fairly thin with the back of a spoon or spatula (it should be too thick to spread on its own). Allow to cook for 4-6 minutes, until the edges of the pancakes begin to dry and the bottoms are a very deep golden brown. Flip and cook another 4-5 minutes, until fully cooked. You want the pancakes to be very well browned.
Serve with nut butter, fruit topping, or any other topping of your choice. Makes 4 medium pancakes. May be frozen.
Last Year at this Time: Stevia-sweetened Chocolate Brownies (for ACD early phases) and NuNaturals Stevia Review
Two Years Ago: Raw “Pad Thai”
Three Years Ago: Five Things meme