So, Sunday Bear asked for pancakes, which made me very excited. Ridiculously excited. You see, Bear doesn't like pancakes, and I adore them. But it's no fun making pancakes for one person, and even less fun eating them alone. Actually, I think the first thing he asked was if we had syrup, which we did, but the important question was about the pancakes.
Without hesitation, I hit up trusty Pinterest. I love pancakes, but I'm picky about them, too. I must have fluffy pancakes. And, of course, they must be gluten free.
I found this recipe by Honey and Brie. It looked almost perfect, but I did need to switch it up a bit. This is exactly how I made mine:
1/2c almond milk (I used reduced sugar vanilla almond milk)
1tsp vanilla extract
1/2 tsp baking soda
1/2c + 1tbs oat flour (make sure to measure the oat flour, not the oats. I used rolled oats pulsed in the blender until I was happy with the texture)
2 tbs coconut flour
Coconut oil for frying
Mix all dry ingredients in a medium bowl. In a separate bowl, whisk together eggs, milk, and vanilla. Make a well in the middle of the dry ingredients, and pour in the wet ingredients. Mix gently only until fully incorporated. Let the batter sit 2-3 minutes while griddle or frying pan warms over medium heat. Melt coconut oil in the pan, then drop batter into pan by 1/4 cup. Flip when the edges are dry and stop bubbling, allow to cook another 2-3 minutes, until browned. Serve immediately with your favorite topping.
The key to fluffy pancakes is being gentle with them. Over mixing or over flipping will make them go flat.
We had ours with maple syrup and sausage, but I think caramelized bananas would be HEAVEN on these babies! The coconut isn't overwhelming, but does give a great subtle undertone that would totally be complemented by the bananas. Oh man. Excuse me, I’ll be in the kitchen…
Mama Bear of one Baby Bear, Bean, who both love Papa Bear, and live in a crafty, gluten-free cozy den.