I have been experimenting with various gluten-free flours this week to find something that works for us.
First I bought a Bob’s Red Mill all-purpose flour to use for biscuits. It could have been the recipes, or me, but they these turned out just so so. They needed a lot of honey on them in order to get them down. Back to the drawing board on this one.
Then I bought Bob’s Red Mill Coconut flour and Bon’s Red Mill Almond Meal and made blueberry pancakes. Gene and I both liked these and I was rate them very tasty and will definitely make them again.
The texture of these pancakes was finer than my favorite whole wheat pancakes that I used to make but not so much that I could not eat it. Gene and I both enjoyed the mild, slightly sweet coconut flavor of these blueberry coconut pancakes. I will make these again and again.
Coconut Flour Almond Meal Pancakes2
Makes about 16 small pancakes
- ½ cup coconut flour
- 1/3 cup almond meal
- 1 ½ teaspoons baking powder
- 4 organic, pastured eggs
- 1 tablespoon coconut oil, melted
- 1/3 cup milk (raw cow’s or coconut)
- 1 teaspoon vanilla extract
- a pinch of sea salt
- 1-2 tablespoons organic, raw grass-fed butter + more for serving
- pure maple syrup to drizzle (optional)
- In a large bowl, mix all the dry ingredients: the coconut flour, almond meal, baking powder, and salt.
- Slowly whisk in the wet ingredients: the eggs, coconut oil, milk, and vanilla. Mix until the batter is smooth. (If it feels a little dry, add more milk until it reaches the consistency you’re after).
- Heat a large skillet over medium high heat. Add the butter and allow it to melt, then add scoops of batter (about a ¼ cup each) for silver dollar pancakes. Cook for about a minute on each side until golden brown. Slather with butter and drizzle maple syrup as desired.
More experiment to come!
Small House homesteader, Donna