e it I say - "Yeah Right!" This is good, but not the best. As I tell my scholars "If you can't make a mistake - you can't make anything." So I kept trying. Funny thing this time - the recipe did not change at all - only how I did things changed.
Third times a charm!
First batch came out good, but a little grainy, very difficult to turn and fell apart - more like pancake crumbles.
Second batch, I "sort of" sifted (with a spoon slowly adding to measuring cup) and they turned out better. They were not as grainy but still fell apart - but not as bad as the first batch.
This morning, I used my sifter. This batch turned out much better. They were not grainy, and held together like pancakes. I will be freezing the extra for ready made breakfasts next week. I will update to let you know how they do with freezing.
Now I can say this is the best gluten free (Paleo also) recipe I have tried yet!
But I had a lot of learning to do.
- sift coconut flour - it makes a difference in texture
- when it says beat eggs until frothy- beat eggs until frothy
- turn down heat a little and cook a little longer
- if it looks like it will not turn over - cook a little longer
- the batter is very thick - but will melt with heat (from coconut milk) - see picture
|This is what pancake batter looks like when "plopped" on griddle|
1 pancake = 2 pp+
2 pancakes = 3 pp+
3 pancakes = 5 pp+
4 pancakes = 7 pp+
- Beat the eggs until they're frothy.
- Mix the remaining ingredients together.
- I thought it was a little dry, so I added water. Next time will probably use butter or coconut oil.
- Cook on a griddle. When you pour the batter, try to keep the cakes small. If they're difficult to flip, cook them a bit longer.