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Gluten-Free Coconut Flour Pancakes requires around 45 minutes from start to finish. This dairy free and lacto ovo vegetarian recipe serves 6 and costs 78 cents per serving. One serving contains 195 calories, 7g of protein, and 12g of fat. 1 person has tried and liked...Read More
Mix wet ingredients together in a bowl then add the dry ingredients and stir to combine.
Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
Add a dollop of butter or a small amount of oil to a large skillet.
Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (On a 12 skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it. These pancakes are easy to break. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.To Make the Apple Topping:In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil.
Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and theyre coated with a thick syrup, about 45 minutes to an hour.
Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.
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