Gluten-free pancakes on Shrove Tuesday
We woke up this morning and Jason made us delicious gluten-free pancakes to start off the day. We used some macadamia butter with a little maple syrup (very little) as a topping. We also used some berries as well. Frozen berries are easy to defrost while the pancakes are cooking. Just use a saucepan to warm them and they can easily be poured over the pancakes when ready.
- 1 can good-quality coconut milk (14 oz./398-400 ml)
- 1/2 cup unsweetened shredded coconut
- 2 eggs
- 2 Tbsp. coconut oil OR butter, melted
- ¼ cup coconut flour
- ¾ cup buckwheat flour
- 3 tsp. baking powder
- 1/2 tsp. salt
1. In a medium-size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.
2. In a smaller bowl, whisk the eggs. Add the melted butter, and whisk again until light and fluffy.
3. Add the egg mixture to the coconut milk mixture, stirring well to combine.
4. In a large mixing bowl, stir together the flour, baking powder, and salt.
5. Now add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.
6. Heat a frying pan or flat-bottomed wok over high heat for 30 seconds (use a pan with a thick base, if you have one). Reduce heat to medium for another 30 seconds. Add 1 Tbsp. oil and swirl around, then ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. Jiggle the pan a little or tilt to spread the batter out (if needed).
7. When surface around is covered with bubbles, flip and cook the other side.
Tip: Always add more oil when frying the next batch, or it may stick. Also, you may need to lower the heat as you go, or the pan might become too hot and burn your pancakes before they’re cooked. I find medium-low heat best once my pan is good and hot.