I know. You must be sick of me writing about pancakes and waffles by now. It’s one of those things that I love experimenting and making it as a treat when hubby works from home, a public holiday or a long weekend. There is something special about having pancakes or waffles for breakfast isn’t it?
I have been playing more with coconut flour recently and really wanted to nail having a coconut flour based pancake at home. Why? It’s really easy to overdose on nuts- bliss balls, nut based treats and a handful of nuts here and there for snacks. They do add up. While nuts generally do not give me digestive issues, I think everything should be in moderation and more is not necessary a good thing.
This version has brown rice syrup and coconut milk in it. I find that giving the eggs a good whip does gives it a slightly lighter texture.
I bought us a CREPE pan! Guess what I will be experimenting more with next? 😉
Coconut Pancakes (makes around 10-12 pancakes)
1/4 cup coconut flour
1/2 cup of coconut milk
1 tablespoon of brown rice syrup
1 tsp vanilla paste
1/4 tsp baking soda
1/4 tsp of apple cider vinegar
Whisk eggs with milk, brown rice syrup, apple cider vinegar and vanilla paste. Place flour, baking soda in the bowl. Fold wet to dry. Pour 1/4 cup batter into oiled pan. Flip when bubbles appear. Serve with berry compote.