Almond-Applesauce Pancakes (my own recipe):
- 1 c almond flour
- 1 tsp baking powder
- sprinkle of cinnamon
- 1.25 c unsweetened applesauce
- 2 tsp vanilla
- 1 tbsp maple syrup or honey
- 1 egg
- Preheat griddle/pan. Mix dry ingredients together.
- In a separate bowl, beat egg then add the rest of the wet ingredients.
- Pour wet ingredient into dry and stir until combined.
- Grease griddle/pan with coconut oil or butter and spoon onto hot pan. Spread out batter a bit with the back of the spoon. Cook until golden brown then gently flip (and I mean gently – without the gluten holding them together these tend to be a little on the fragile side but well worth the extra care required). Enjoy with maple syrup!
Coconut Flour Pancakes (slight modifications from the original by Nourishing Days)
- 4 eggs, room temperature
- 1.5 c coconut milk (original recipe called for 1 c but I like a thinner batter)
- 3 tsp vanilla extract (original recipe was 2 tsp – again personal preference)
- 1 tbsp honey
- 0.5 c coconut flour
- 1 tsp baking soda
- 0.5 tsp sea salt
- coconut oil or butter for the pan
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.