*According to me and my high pancake demands
There is no better breakfast than pancakes. If you have a grain free diet or are on an anti-candida plan, sometimes the eggs/salads/smoothies breakfasts just don’t cut it and you need some comforting and filling that’s good for you. There are a ton of pancake recipes online but it took me a while to find this perfect combination.
I found buckwheat pancakes too wholesome and grainy whilst coconut pancakes fell too flat but this combination really works.
Grain, dairy, sugar free Sunday morning bliss
1/2 cup coconut flour
1/2 cup buckwheat flour
4 – 5 organic eggs (depending on size)
1/2 cup milk: almond, coconut, organic soya…..
3 tablespoons coconut oil
1 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of sea salt
Stevia (few drops), agave or maple syrup (1tsp if not on anti-candida diet)
Coconut or sunflower oil for frying
Cinnamon – 1/2 tsp
Lemon zest -1 tsp of shavings
Vanilla essence – 1 tsp
Almond extract – 1/2 tsp
(probably no more than 2 of these to keep some flavour purity)
Takes 10-15 Minutes
- First, melt the coconut oil in a large frying pan that you’ll use for frying the pancakes.
- In a large bowl-electric whisk the eggs and the now liquid coconut oil.
Proper whisking is what makes these so fluffy. If you are doing it by hand, give it a good whisk. If you want super-fluffed towering pancakes you could even separate the egg whites, fluff them up separately and then fold into the final mix.
- Add the other liquid ingredients (nut/soya milk and stevia if using)
- Mix the dry ingredients in a separate bowl.
Then fold this mix into the wet bowl, not over-mixing.
- If possible, leave the mixture for a few minutes so the flour can absorb the liquid and you can adjust the consistency with milk if needed.
- Oil your frying pan over a moderate heat. (coconut or sunflower oil)
- Pour a spoonful onto the oil, I usually spread it out bit to be around 10 cm diameter, cooking three at a time. When bubbles start to form on the top, FLIP EM!
The trick is not to overcook the pancakes to keep them moist. Remember they will carry on cooking inside once you take them out of the pan, so if in doubt, take them out!
Once the pancakes are cooked, I spread coconut oil or sunflower spread on then usually smooth cashew butter. Keep them warm as you cook them in baking paper or tinfoil.
- Raw cacao powder with a dash of maple syrup
(spread with the nut butter creates a healthy Nutella, mmmm)
- Fruits, usually berries or banana (limit if on the anti-Candida diet)
- Chia seeds
- Thick part of coconut milk or goat’s yoghurt
- Flaked almonds or pecans
Of course you can add anything you like, maybe pumpkin seeds or bee pollen. If I’m travelling (my weird flours with me) then whatever is available.
It’s also nice to squish blueberries in to the mix before cooking. Oh yes.
You can make a whole batch and then reheat them the next day (either briefly in a non oiled pan or stacked in tinfoil in the oven)
Depending on how your kitchen is arranged (mine is tiny so rummaging takes longer) it takes about 10-15 minutes.
Pancakes are easily freezable in baking paper, ready for next pancake feast. Or keep them in the fridge for two days to grab in an emergency/ for an afternoon snack. Num num num.