Essential Coconut Pancakes (breakfast)
Few things top homemade pancakes and this coconut variation is a winner with kids and adults alike. You’ll stay satisfied for hours, too, thanks to the high protein content of the chickpea flour (10 grams in 1 cup, compared to 8 grams in wheat flour) and the high fiber content of the coconut flour.
Makes 14 pancakes
2⁄3 cup chickpea flour
6 tbsp coconut flour
11⁄2 tbsp potato starch
21⁄2 tsp gluten-free baking powder
1⁄2 tsp fine sea salt
1 cup well-stirred coconut milk (full-fat)
2⁄3 cup coconut water or water
1 tbsp psyllium husk
2 tbsp coconut sugar
2 tbsp melted virgin coconut oil
1 tsp gluten-free vanilla extract
Additional melted virgin coconut oil
- In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt.
- In a medium bowl, whisk together coconut milk, coconut water and psyllium. Let stand for 10 minutes to thicken. Whisk in coconut sugar, 2 tbsp coconut oil and vanilla until blended.
- Add the coconut milk mixture to the flour mixture and stir until just blended.
- Heat a griddle or skillet over medium heat. Brush with coconut oil. For each pancake, pour about 1⁄4cup batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, brushing griddle and adjusting heat as necessary between batches.
Serve the pancakes with any or all of your favorite toppings, such as maple syrup, coconut nectar, fresh fruit or a dab of coconut oil.
Refrigerate pancakes between sheets of waxed paper, tightly covered in plastic wrap, for up to 2 days or freeze, enclosed in a sealable plastic bag, for up to 1 month. Let thaw at room temperature or defrost in the microwave.
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