These guys are super fluffy and easy to make! They have a light texture, which is sometimes hard to achieve with pancakes. The fluffiness is controlled by how much you whip the egg whites. The more you whip them, the fluffier the batter will be. I usually separate my egg whites and yolks, then beat my egg whites to the point of just starting to get white and airy. If you want even fluffier pancakes, go ahead and beat your egg whites to a stiff peak.
Makes 10
6 large free-range eggs, beaten
1 Tbsp raw butter, melted
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp spoonable stevia powder
1/3 cup coconut flour, sifted twice
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1-2 cups fresh or frozen raspberries (optional)
1.) We don't use maple syrup in our house. Instead we make a berry syrup/compote to drizzle over top our pancakes. In a medium saucepan, add berries and simmer over Medium heat for about 12 minutes. Use a fork or masher to squash berries down and blend into a compote. Make as smooth or chunky as you'd like!
2.) Preheat a cast iron or stainless steel skillet over Medium heat. In a medium bowl, add the wet ingredients and whisk together until well blended.
3.) Add the dry ingredients to the wet mixture. Whisk together until well blended and frothy – this will get them even fluffier!
4.) Add a dab of coconut oil to the skillet to grease it. Spoon batter into small circles or shapes in the frying pan. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 minutes.
5.) Wait until there are several bubbles appearing on top of the pancake and the edges are cooked. Flip each pancake to cook the other side. This will take only about a minute more, then move cooked pancakes to serving platter. Continue this until all the batter is gone. Drizzle pancakes with raspberry topping and serve.
Dress these characters up and bring them to life -- grab raisins, dark chocolate chips, cranberries, cream cheese, shredded coconut, fresh or frozen berries..eyes, nose, arms, mouth. Your kids will love to help! This could be a new tradition your family looks forward to every year. We'll be doing it when we start a family. :)
Here are a few pictures for inspiration of what other bloggers have done. Just remember to keep it healthy and cut out as much of the sugar as possible. A Holiday breakfast to remember!
Love your recipes! Can't believe how tasty these grain free pancakes were! I have never had so much fun cooking this way - I am a changed person!
ReplyDeleteThank you very much! So happy to hear you are enjoying this new lifestyle path. Congrats on beginning your journey and sticking to it! :)
ReplyDeletedo these ones taste like the pancakes from the ML book? They were too eggy for me, but they used almond instead of coconut flour.
ReplyDeleteThese ones are a little more like "traditional" pancakes. They don't have the gluten so they won't be the exact same texture, but they're lighter/fluffier than the almond flour pancakes. Almond flour pancakes are too heavy for us..i agree, too eggy. Give these ones a try, you might like 'em! Next, experiment with half almond flour, half coconut flour.
ReplyDeleteMaking these this morning. Can I add protien powder?
ReplyDeleteYes, absolutely, Tauna! The recipe can probably handle 2-3 scoops of protein powder. Thin out with a little water if the batter needs it.
ReplyDeleteI made these pancakes and they were extremely bitter. And my husband didn't like how eggy they were (he's not a fan of eggs anyway). Is there something I can change or add to help? Funny thing is that my 5-year-old step-daughter loved them. Go figure.
ReplyDeleteHi,
ReplyDeleteHaha, kids will never cease to surprise us. These pancakes will taste eggy, because of all the eggs in the batter. So no changing that.. But they shouldn't taste bitter. Feel free to add more stevia next time, to whatever sweetness level you prefer. Topping with a berry sauce or sweetened butter (with stevia) will also help to balance out the eggy taste.