I find this time of year to be a great one for experimenting with food. I am not as busy with farm chores, and the cooler weather makes me want to stay warm in the kitchen.
Recently, I have been experimenting more with gluten free baking. Nothing fancy. I have just been wanting a little diversity in what I am eating while still keeping it healthy and delicious.
This last part can be a challenge because many gluten free items are lower in fiber than the whole grain versions I would have normally chosen. So, I started experimenting with coconut flour because it is high in fiber and healthy fats. Coconut also has some antiviral benefits that may help us stay healthy during the holidays. But the pancakes I made with just coconut flour were too coconut for me. It was nearly like I was eating a macaroon. Don’t get me wrong. I love macaroons, but that coconut flavor and texture wasn’t what I wanted in a pancake.
This is my less strict version of coconut flour pancakes where I added other grains and flours to find a balance between health and taste. I find them to be so tasty that I eat them with just butter and no syrup. This cuts out additional pointless sugar in my diet.
Coconut Flour Pancakes
3 eggs
¼ cup yogurt
¾ cup milk (or can drop the yogurt and use 1 cup of milk)
1 tablespoon honey
¼ cup coconut flour
¼ cup flaxmeal (aka ground flax seeds)
¼ cup cornmeal
½ cup gluten free flour (I used a mixture of arrowroot and potato starch)
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
Butter or coconut oil for cooking
Beat eggs until frothy. Combine yogurt and all but ¼ cup of the milk. Stir in honey, coconut flour, flaxmeal, and cornmeal to soak while the mix up the remain ingredients.
In a medium size, mix the remaining dry ingredients. Mix wet ingredients into dry ingredients. Add remaining milk if mixture is too thick.
Preheat griddle or pan and grease with butter or coconut oil. Ladle 1-2 tablespoons onto hot pan for each pancake. Cook for a few minutes on each side until browned.
Dr. Laurell Matthews, ND 