Silver Dollar Pancakes Reimagined as Gluten-Free
Coconut flour first came on my radar screen a couple of years ago and at that point it was a curiosity. Now it has gained a foothold in the baking community, particularly for those seeking gluten-free alternative recipes, and it also has become a darling with paleo friendly recipe developers. Erica Kerwien has written The Healthy Coconut Flour Cookbookand her Silver Dollar Pancakes are a great coconut flour rich, gluten-free version of a classic breakfast dish. I did like the addition of the extra flour, as suggested, and using coconut oil to cook them makes great sense if you want to carry through with a coconut product. That said, I do find that coconut oil sits heavily in my stomach. If you find this to be the case as well then by all means use a neutral tasting high-heat oil, such as sunflower or rice for recipe modification. Try Erica’s chocolate chip cookies, too.
The Healthy Coconut Flour Cookbook: More than 100 *Grain-Free *Gluten-Free *Paleo-Friendly Recipes for Every Occasionby Erica Kerwien. Published by Fair Winds Press, 2014. Images by Erica Kerwien.
Gluten-Free * Grain-Free * Dairy-Free * Low-Sugar * Paleo * Nut-Free
Make these pancakes the size of silver dollars (on the small side) by dropping about a tablespoon of batter on a skillet for each one. You can make them larger by using about 2 tablespoons (about 22 g) and pouring it around or tilting the pan around in a circle to spread the batter. If you’re finding your pancakes taste a bit too much like an omelet (“too eggy”) try adding about 1⁄2 to 1 tablespoon (4 to 7 g) more of coconut flour. This can make the difference for some folks.
- 3 large eggs
- 1 teaspoon (5 ml) high-heat cooking oil, ghee, or coconut oil, plus more for cooking
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon (7 g) honey or maple syrup
- 1⁄4 teaspoon ground cinnamon (optional)
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2 tablespoons (13 g) coconut flour
- Whisk together the eggs, 1 teaspoon (5 ml) oil, the vanilla, and the honey.
- Add the cinnamon, baking soda, salt, and coconut flour to the wet ingredients, and whisk until well blended. Let the batter sit for a few minutes so the coconut flour can absorb the moisture, then whisk again to remove any remaining lumps.
- Preheat a skillet on low to medium heat. Add a generous amount of cooking oil to coat the entire skillet.
- Pour about 1 tablespoon (11 g) of batter for each pancake in the skillet without letting the edges of the pancakes touch. Let the pancakes cook slowly to avoid burning the bottoms. Flip the pancakes after a few minutes or when the edges begin to brown and you can easily slide a spatula under the pancake. They will take a bit longer to cook on each side than the average pancake. Repeat for the remaining batter, adding more cooking oil as necessary. Serve warm.
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