Ok…let me tell you about these pancakes. They rock. They are the best that I have made…and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem…and I don’t) is that it makes a lot. Like 30.
On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That’s been a problem with lots of the other things I’ve tried…they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5…I don’t want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper….you can do it too!! Promise!)
Yum. Eat. Enjoy!
1.5 c almond flour (I use Honeyville Farms (google it…its’ the cheapest and the best you’ll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.
Pour pancakes in a preheated skillet (I let mine heat up the entire time I’m making the batter, I have found this removes the crappy initial batch problem!)
Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.