I’m a huge fan of grain-free pancakes. I make them out of almond flour at least once a week. They’re great topped with blueberries, real maple syrup or simply raw honey. At times I’ve even gone in a savory direction and added different types of meat or cheese and they always work out to be a tasty meal for breakfast, lunch, or dinner.
I’ve tried quite a few recipes using coconut flour, but I haven’t really found one that worked out well for me — until now. This modified recipe from Bill and Hayley (The Food Lovers’ Primal Palate) worked out perfectly. As always, I love the fact that they are uber-conscious of what goes into their recipes and these are as simple as it gets. Give these a try and let me know what you think. I was really pleased with them.
One recipe of ours that seems to get some flack are our pancakes. We have had quite a few people write to us saying that they didn’t come out right. The common complaint is that the batter is too thick. Since we do not want anyone to be unhappy with any recipe that we post, we decided to revisit our pancake recipe to make a few minor adjustments in an effort to resolve any issues.
I really wanted to see if the pancakes would work out okay without coconut milk, and just using water. Since the pancakes use so little liquid, I was really hoping they would work fine with just water. If you aren’t using coconut milk in your home for anything besides making these pancakes, then it would be a bit of a waste. I also wanted to try out a recipe without any added sweetener. The vanilla in the recipe will give a hint of sweetness, but typically pancakes are eaten topped with something sweet, so why add sweetener to the pancakes themselves?…
