Originally Posted by lotusberries
Co-sign plantains. If I blend at high speed they end up thicker and fluffier than wheat pancakes.
Originally Posted by lemontwisst
I add a bit of allspice, cardamom, and anise then dot one side with frozen berries during cooking.
Arrowhead mills gluten free pancake mix. Pretty delicious and makes actual pancakes and waffles. Not these faileo-they-sorta-taste-look-feel-like-pancakes-if-you-close-your-eyes abominations
They're the closest I've had to real wheat pancakes in both taste and how they cook. I even like them better than wheat. I'm not sure why everyone likes the banana pancakes. They're not that great and they're a pain in the ass to cook.
Originally Posted by picklepete
Coconut pancakes are really egg pancakes with a bit of coconut added.
Coconut pancakes are like cooking up a chemistry experiment. You have to follow exactly the process or you get a goo ball. This recipe took me about 1/2 a year to perfect. You will notice I give the directions in order that they are done. They must be followed exactly. No 2 cloves of garlic means 12 cloves of garlic. (Who me? I don't know whatsoever you speak of!) Every measurement has to be exact and done in the exact order. NO COOK's FLOURISH! Think chemistry experiment, not recipe. All measurements are "flat". No rounding or guessing.
Use a good Coconut flour. My favorite:
Swanson Organic 100% Certified Organic Coconut Flour 1 lb (454 grams) Pwdr - Swanson Health Products
If you do this, I'd love to know the result
Chez Amazing T's Coconut Pancakes:
Reference: Coconut Flour | Mark's Daily Apple
Coconut Flour Pancake Recipe | All Day I Dream About Food
THERE IS NO BUTTERMILK IN THIS RECIPE (except the powder)
1 packet Stevia powder
1 shake cinnamon
1/4 tsp sea salt
1 flat tsp baking powder, non-alumimum (Rumford)
1 T Sweet Cream Buttermilk Powder -- optional
1 spoon tip of Wilderness Poets Vanilla powder -- optional
Stir in before coconut flour:
1/4 cup org heavy whipping cream
After stirring in the eggs and cream, stir in:
4 flat T coconut flour; flatten with handle of teaspoon;
Tablespoon must be dry; do not use a measuring cup;
make four separate piles on top of the eggs mixture
Stir in last:
3 T melted butter
add lots of butter to the pan
Do not mix coconut flour and cream in the measuring cup together
(it will turn into a clump).
Mix ingredients and let them sit for five minutes. Heat over
medium/low heat (don't burn the butter).
Makes 8, ~6" pancakes. You can eat half of them at a sitting.
Taste much better hot.
~ 30.6 g protein
15 grams carbs per 1/4 cup coconut flour
5 grams carbs for 5 eggs
4 grams carbs for 1 T Sweet Cream Buttermilk Powder
1.184 grams carbs for 1 tsp baking power (.148 g. per 1/8 t.)
~25 grams carbs / 10 pancakes
15 grams fiber
A wonderful topping: take about 4 T butter (1/2/cube), mash up some blueberries and/or raspberries and/or an apricot and melt in the nuker. Pour over the pancakes.
Tip: coconut pancakes cry out for butter! And, they taste best hot. Don't let the cool down or nuke them back to hot before serving.
Another shout-out for the Paleo Mom's plantain pancakes. They're the BEST. I've used the same batter in my waffle machine with excellent results. Sometimes I add cinnamon and it completely disguises any plantain-y taste, if that's an issue. I have served these to non-Paleo friends (without telling them it was my crazy "health food") and they loved them.
I think the original recipe calls for a food processor, and she purees the plantains as a first step -- I just bash everything into the blender at once, and it works great.
I find they only have a plantain-y taste if I use yellow plantains. Never had them taste like plantains when I use really green plantains. I add everything together as well and purée with an immersion blender.
Originally Posted by Emseven
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