I’ve been craving pancakes lately – in a pinch, I love the Stonewall Kitchen pancake mix. Everyone loves it and it works out consistently every time. But I can’t keep eating white flour pancakes! Yikes! I’m pregnant and it give no nutrition to the baby and just perpetuates uh….other pregnancy related problems. Long story short, some nourishing, higher fiber pancakes should be much better for me! I’ve already made a yummy gluten free pancake and my brother took the best picture ever of it!
My Oat and Almond Flour Pancakes were delicious and I made them over and over for awhile there. I took a little hiatus, made them again from my same recipe, and they were dry! I think I didn’t used to pack the almond flour and now I do; but I promise to get back to those soon and make a note of what to do so they are not dry. If you choose to make those in the meantime, please make sure the batter doesn’t seem dry before you put them on the griddle if it is, just add more coconut water and then go for it! This time around, I really wanted to make something with coconut flour and buckwheat flour and was surprised at how great they turned out. Moist and super-fluffy!
Coconut, Almond and Buckwheat Flour Pancakes
- 1 Tbs coconut flour, packed
- 1 Tbs almond flour, packed
- 1 Tbs buckwheat flour
- 1/2 tsp baking soda
- 1/4 tsp xantham gum
- 2 eggs
- 1 tsp vanilla
- 1 Tbs milk – or coconut milk
- 1 Tbs butter, melted – or coconut oil
- 1 1/2 tsp agave nectar – or honey
- 1/4 tsp cinnamon (reduces the aftertaste of the flours)
- Mix dry ingredients in a small bowl
- Using mixer, beat eggs until fluffy, add remaining wet ingredients, mix well
- Add dry ingredients to wet, using mixer, blend until the flours soak up the wet – consistency should be the same as pancakes with gluten.
- On 350 degree pre-heated greased griddle (I use coconut oil spray), drop batter by tablespoonful – pat batter down, otherwise, they are so fluffy they don’t cook in the middle! The tops don’t bubble like you’d normally expect, so keep checking and flip when ready. Without the cinnamon, these are a lighter color but I prefer the flavor with cinnamon.
I’m also super-excited to announce that next Monday and Tuesday I’m going (along with some other fellow bloggers!) to Phoenix for the Good Egg Project Farm to Table tour via their relationship with Foodbuzz! I’ll be blogging all about it when I get home, but in the meantime you can check out their link to see a little bit about the project. This whole educational egg trip anticipation has me craving eggs on everything, from my potatoes to my pasta. But mostly, I really want a good egg salad sandwich! My husband can’t stand the smell of hard boiled eggs, so I keep thinking I’ll pick one up at Whole Foods when I go, but unfortunately, they’re always sold out! Is everyone else somehow on this kick with me? I love the WF egg salad, though I do wish it had less onions. However, the second my husband leaves for a business trip, I will be hard-boiling those eggs and making myself a big batch of egg salad! Yayyyyyy!