Pancakes!

I realize that grain-free is all the rage right now but, though I’m gluten-intolerant, I am not morally against all grains.  (Too many bread references in the B-I-B-L-E, for one…  And I do realize that the bread was a completely different beast back then than our SAD Wonderbread, but I am happy to report that Jack Bezian is making Old Worlde bread that he ferments for up to a month and are amazingly delicious and easily tolerated by many a gluten-hater.  I digress, but it was so worth it…)

So I’ve been looking for grain-free recipes that are a compromise between the almond flour pucks and the coconut flour egg hogs.  Couldn’t find one, so I made one up.  They turned out quite good, particularly with the Fermented Blueberry Chutney on top.  And as a bonus, they can also be made dairy free.  But don’t subject yourself to that unless you absolutely must…

COCONUT ALMOND PANCAKES

1 cup almond flour

1/2 cup coconut flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

2 teaspoons cinnamon

5 eggs

3/4 cup raw milk (or coconut milk)

1/4 cup maple syrup

2 teaspoons vanilla

Heat up your pan/skillet with a tablespoon of coconut oil so that it will be nice and hot for your ‘cakes.  Mix the dry ingredients together in a food processor then add the wet ingredients until just incorporated.  Use your 1/4 cup or a big spoon to fry these babies up and keep adding more oil as the skillet gets dry.  Makes 22-24 small pancakes.  Top with all manner of yummy pancakey toppings.  The leftovers refrigerate well and, reheated in the toaster oven, make a great Second Breakfast if you are pregnant or a Hobbit.

Love my big ol’ cast iron skillet!

 If you are interested in learning more about almond flour in baking, Elana is the Almond Queen.  And if you want to learn more about all things coconut, head over to the Tropical Traditions recipe page.  Enjoy!

Share your favorite grain-free recipe below.