These pancakes are freaking MAGIC!
You hear me?! Magic!
Can’t you feel my enthusiasm for this recipe? It’s for good reason too.
These healthy little breakfast, or anytime cakes are currently giving me life!
They can work for nearly any special diet. They’re Paleo, gluten-free, grain free, egg free, dairy free, vegan, and most important yummy.
I’ve been going back and forth with eggs, and dairy but after a few incidents of skin inflammation I’m starting to see it’s not really worth all the trouble.
If you know anything about grain free baking you know that eggs are needed to give them structure. Well I’ve found a solution in Psyllium husk. I’ve been using Psyllium Husk in all my recent baked goods and they worked like a charm for these pancakes.
As far as dairy, I’m a huge fan of butter, milk, and cream in my baked goods and sweet treats, bu let me assure you they are not missed in this recipe.
The coconut milk, butter, and oil works all together to produce the nice sweet and creamy flavors I like so much.
Please leave any questions down in the comments!
Mix all dry ingredients.
Add the milk, water and vanilla to dry ingredients. Mix well.
Make a paste with 1 Tablespoon of both cinnamon and coconut oil.
Mix the paste into pancake batter.
On preheated and oiled skillet evenly spread batter out.
The longer you wait with the batter the more difficult it is to work with.
For the Creamy Maple Syrup. Mix maple syrup, remaining coconut milk, vanilla and melted coconut butter.
Pour over pancakes with maple syrup depending on how sweet you like them.
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- 1/4 Cup coconut flour
- 1 Tbs potato starch
- 1 Tbs tapioca flour
- 1 teaspoon baking soda
- 1 Tbs Sugar
- 1 Tbs psyllium husk
- 1 1/3 cup coconut milk
- 1/4 cup water
- 1Tbs cinnamon
- 1 Tbs coconut oil
- 2 Tbs coconut butter
- 2 Tbs maple syrup
- 2 tsp vanilla extract
- Heat skillet to 375
- Mix/sift all dry ingredients together.
- Make a paste in separate bowl with cinnamon and coconut oil.
- Pour 1 cup coconut milk and 1/4 cup of water into dry ingredients.
- Mix in 1 tsp vanilla.
- Mix the cinnamon and coconut paste into the batter.
- Oil skillet with olive oil.
- Pour about 1/4 cup of batter onto skillet and spread out evenly.
- Check if pancakes are ready to flip after 3 minutes.
- If so flip and cook another 3-5 minutes or until finished.
- For the creamy topping
- Melt coconut butter.
- Mix melted coconut butter, maple syrup, 1/3 cup coconut milk, and 1 tsp vanilla.
- Work fast.
- The longer the batter sits the harder it is to handle.
- If the batter still is a little thick add a bit more liquid.
- Just don't over due it or you'll mess with the consistency and flavor.