A cloudy Saturday morning last called for pancakes.
After a little of this and a little of that, a toss of a spoon, and swirl of the whisk,
a plate of pancakes appeared on the table!
Well, that isn’t exactly how it happened. I have been playing around with this recipe for the past week. Here is the current edition for your delectations.
(Did I mention they are gluten-free, starch-free, and sugar-free? And yes, they still taste great and leave you feeling wonderful!)
- 1/2 cup coconut flour
- 1/2 cup arrowroot flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- a pinch of salt
- 2 tablespoons maple syrup or coconut palm sugar
- 1 3/4 cup almond milk
- 1-2 eggs
Set your favorite skillet over a low flame. (Or on low if you are cooking with electric.)
Whisk flours and powders in a bowl. Set aside. Grab another bowl and whisk the liquids together until fully combined. Pour the liquids into the flours and powder mixture. Whisk to combine.
Turn the flame up to medium under your skillet and grease with your favorite oil, be it coconut, butter, etc. Pour batter with a big spoon into pan. I use about 3 tablespoons at a time. It creates a nice size. Cook until bubbles form on the surface. Flip pancakes, trying to keep them in the pan. (Just had to add that. :-) Stranger things have been known to happen.) Remove when cooked through.
Serve with maple syrup and butter.
Feeling festive? Sliced strawberries are a delicious addition.
P.S. On a technical note, sometimes it is hard to tell when the pan is ready to cook the pancakes without scorching or under cooking. My trick is to place my hand about a half inch to an inch away from the surface. If you feel a comfortable radiating warmth, it is ready.