It has long been a tradition in my family to have pancakes on a Sunday morning. Since I was a little girl, my dad used to make them for me, he used to make them wafer thin crepe style and we'd roll them up like cigars...ooooh, so good.
Then I used to make them occasionally on a Sunday once I moved out of home just for nostalgic sake but it wasn't until I had my own family that the Sunday morning pancake ritual was in full fledge again. Surprisingly, my husband reignited it as he started cooking these little gluten free pancakes for the kids and then at the end, I would get a big one with the last of the mixture. Lucky me 🙂
Now, since I have stopped using gluten free flour mixes and moved on to experimenting more and more with grain free cooking, I am in charge of Sunday morning pancakes. Basically I have been trialing a few recipes I have found on the internet and seeing what the whole family will like (we have a nearly 2 and 3 year old as part of the judging panel so the trials have gone longer than usual!)
The 2 ingredient pancakes were a hit for a wee while and then they were declared too eggy by Miss 3 (they are made on just mashed banana and egg). I still like them and make them for me and master nearly 2 for the odd snack but the ones I came up with a few weeks ago are being declared as the new favourite by all of us so I thought I would share the recipe.
It was inspired by a Lemon Raspberry Pancake recipe I found from PaleOMG. I simplified it somewhat to make it a quick and easy mix to throw together and changed a couple of ingredients to suit what I had already in my pantry and they have turned out rather well and very easy to make.
Sunday Morning Pancakes
1/2 cup of coconut milk (or milk of your choice)
1 tblspn of raw honey
1 teaspoon of vanilla powder (use any quality vanilla here, extract will work too of course)
1/2 cup of coconut flour
1/2 cup of arrowroot flour
1 tspn baking powder
pinch of himalayan salt
Simply use a bowl and whisk and whisk together the eggs, milk, honey and vanilla
Add the coconut flour, arrowroot, baking powder and salt and whisk until thorougly mixed.
Now at this point you may think, hmmmm, this is too thick for a pancake mix, I might just add a bit more milk...Don't! This mix is thicker than your normal mix but when working with coconut flour, you need to be careful of too much liquid! Coconut flour absorbs so much liquid and will keep getting thicker and gluggier if you add more liquid so trust me!
In a greased pan (use butter or coconut oil) use a spoon to dollop in your mix, cook them 3 at a time (you want to keep them about pikelet size). Once you have dolloped the mix in, use the back of the spoon to gently spread the mix out a bit so it's not to thick. Fry on a medium heat about 3 minutes each side.
Serve with butter, fresh berries and pure maple syrup or butter and jam or raw honey for little messy eaters.
They are also a good gluten free, nut free lunchbox snack and freeze really well.
Do you have a food ritual in your family? Sunday roast perhaps? Maybe these pancakes can be a new one!
Yours in Health,