A gluten-allergy can be a real buzz-kill in the morning. Breakfast foods are like a black hole of glutenous goodness. Pancakes, waffles, french toast? If you have a Celiac or even a mild gluten allergy, these foods are on the do-not-eat list. It can be rough, especially when brunching with friends, and you’re relegated to the omelet section of the menu.
Contrary to belief, you have options–especially when eating at home.
Coconut flour can be a little tricky to work with, especially when it comes to pancakes. Getting the texture right is key to a fluffy pancake like you’re used to.
1/2 cup coconut flour
1 cup half & half (you can use milk or coconut milk, but make sure it’s full fat. This helps with the texture.)
2 tablespoons honey or agave (you can use 1, but 2 tends to make the pancake a little sweeter)
4 eggs (some recipes recommend room temperature, but I’ve done both and had fairly similar results)
1 teaspoon baking soda
2 tablespoons vanilla extract
pinch of Kosher salt
butter (or coconut oil) for frying
1. In a small bowl, beat the eggs until frothy.
2. Mix in honey (or substitute), vanilla, and half & half.
3. In a medium bowl, blend your dry ingredients.
4. Fold you wet ingredients into the dry, mixing very well. You must be sure to get the lumps out, or you will wind up with a chalky puff of coconut flour in your cooked pancake.
5. Let the mixture sit for about 5 minutes. The batter should be thick, but creamy and completely pourable.
6. Preheat your pan or griddle, over medium-low heat. Add butter and pour batter. Aim for silver dollar pancake size and cook on each side for about 2 minutes until golden.
7. Serve with berries, syrup, or anything else you like.
The coconut taste will be faint and won’t overpower the pancake.