Gluten Free Coconut Pancakes

Makes about 12 pancakes
Prep time: 20 minutes

Ingredients:

2 large eggs
1 1/2 cups milk (or use almond or rice milk)
2 tsp pure vanilla extract
3 tbsp Crystal Coco coconut oil, melted
3/4 cup white rice flour
3/4 cup Crystal Coco coconut flour
3/4 tsp salt
2 tsp baking powder
2 tsp Xanthan gum
2 tbsp Sucanet (organic brown sugar)... or regular brown sugar is you wish
Maple syrup for serving

Method:

In a medium bowl; beat the eggs, milk, and vanilla quickly for 2-3 minutes. The mixture should be really light and fluffy. Stir in the melted coconut oil.

Sift the dry ingredients together to evenly distribute and also lighten up the mixture. Gently and quickly stir into the wet mixture. Just 15-20 seconds should do it. There will still be lumps but these will dissolve as the batter rests.

Chef's Note: You may have to adjust the milk amount if the batter is too thick or thin. Climate conditions, altitude changes, etc can all affect the consistency.

Let the batter sit for at least 5 to 10 minutes. You could even make it the night before and let it sit in the fridge. Allowing the batter to sit dissolves any lumps you may have and also thicken up the batter a bit.

Pre-heat a griddle or skillet to medium-high. It's ready when a drop of water sizzles on the surface. For an electric skillet set the temperature to 350°F.

Scoop batter in 1/4 cup size pancakes. These GF pancakes don't bubble on top like regular pancakes so just keep checking them. Turn over once and cook on the other side until it's brown.

Scoop batter in 1/4 cup size pancakes. These GF pancakes don't bubble on top like regular pancakes so just keep checking them. Turn over once and cook on the other side until it's brown.

Chef Kevin Wagner (The Down East Coconut Company)

 

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