Why on earth create grain free, gluten free and nut free hot cakes? Grains turn to sugar which for the most part turn to fat stores in our bodies. That plus for me, sporadic allergy, plus bloating, plus autoimmune issues, means I tend create recipes away from grains and ingredients that stress out the body. It’s long been a dream of mine to create a decent version of hotcakes, which I truly miss. Using almond meal to substitute flour just doesn’t do it for me, texture wise for any type of pancake and so with coconut flour, I found this to be my favourite so far!
What you’ll need!
45g coconut flour / 1/2 a cup
170g milk of your choice (I use raw milk, but if you’re non dairy a cashew milk is delish for this) – 3/4 cup
3 pasture raised eggs
1 teaspoon aluminium free baking powder
1/2 tsp vanilla powder and / or cinnamon (optional but very yummy!)
generous coconut oil or butter, for the frying pan
TEXTURE OPTION: Add 1/2 cup milk and 3 tablespoons tapioca flour for a more traditional texture, while still keeping all that good coconut flour in there for fibre.
What to do!
Get your pan on a medium heat and melt a teaspoon or 2 of butter in it.
Whisk your eggs for a few seconds in a large mixing bowl, by hand is fine.
Add coconut flour, baking powder and vanilla powder and whisk and then let stand until it’s a thick goop – about a minute or 2.
Add milk and whisk until all combined.
Now, spoon the thick batter into pan by the heaped tbsp and gently spread out a little so diameter is about 3 inches.
Fry 2 minutes a side and make a stack in a low oven to allow you to build up your collection for breakky.
MAKES 10-12 hot cakes, so double if you have a large family, and have a low oven cued, to put the mid-batch hot cakes in to stay warm until serving. These aren’t very nice cold – the curse of coconut texture. Best to definitely keep them warming in the oven until all are ready to serve together, nice and hot.
Blueberry compote (or any other berry for that matter!)
To serve, before you start making the hotcakes, get a pot going on low with 2 cups of blueberries, a pinch of ground cinnamon and a tbsp of rice syrup or 6 drops stevia and let it cook unassisted. Then it’s all ready at the same time. Or, you could use this heavenly rustic strawberry jam recipe, or maple and lemon juice – whatever you like!
To top? A little natural yoghurt or my whipped vanilla bean & lime coconut cream dolloped (click through here and scroll down to the whipped coconut cream part). In typing that, I want to go make them again!
I hope you love them. One will never be able to replicate the fluffy air of a gluten laden hot cake, but damn it, these come the closest I’ve ever tasted, and I’m glad to have hot cakes back in my life! I challenge you to be hungry until lunch with these for breakky. Not a child pestering for snacks all morning in sight!
Real Food. Happy Bodies.