During the last week of August, the kids and I tried a few more recipes for lunch before having our kitchen time limited by the beginning of school. Since I’d like to have some gluten-free/Paleo snacks and breakfasts in the freezer, making the coconut flour pancakes from Make it Paleo seemed a natural choice. The kids liked the almond butter waffle recipe from Eat Like a Dinosaur; I thought it was a bit fragile for transporting to school.
Review – the kids mixed the recipe for me, and we had all the ingredients on hand. I thought the spices were a bit bland, though I admit to loving gingerbread over chocolate any day. The kids loved the pancakes. Next time we’ll try the banana nut topping included with the recipe. Since the recipe calls for 4 eggs, I feel confident about sending these coconut flour pancakes in as a mid-morning snack for school sandwiched with a little bit of jelly or jam.
Coconut Flour Pancakes
Adapted from Make it Paleo
1/4 cup coconut flour
4 free range or organic eggs
1 T coconut milk
1/2 teaspoon nutmeg
1 T cinnamon
1/4 tsp baking soda
Unflavored Coconut oil for the pan
Whisk the eggs together until yellow and foamy. Add in the remaining ingredients and mix until blended. If your coconut flour is cold from the refrigerator, make sure it’s completely blended into the batter.
Heat griddle and add a little coconut oil.
Pour on your pancakes and cook until the pancakes begin to bubble. Usually the first batch needs a little extra time. These pancakes won’t expand like normal ones. Flip the pancakes and cook on the other side until done.
Serve with your favorite topping!
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