Last week my sweet client wanted to eat “clean” pancakes. I know there are a lot of recipes out there, but sometimes we call need a “tried-tested” simple recipe. I tried it this morning and this must be my quickest “Pan- to- Blog ” effort!!
In this picture, I ate the pancakes with sautéed apples and cinnamon . And for lunch I ate it topped with chopped, avocado, cilantro, jalapeño, grated Jicama , salt and lemon juice- I wish I had taken a picture cause it was delicious!
1 Egg ( preferably organic and pasture-raised)
1 Table Spoon Coconut Flour
1/4 cup + 2 Tbsp or 10 Table Spoons Almond Milk or any other non dairy milk
A pinch Vanilla Powder
1/8 teaspoon Baking Soda
Coconut Oil for cooking
Gently beat the egg, add in vanilla, baking soda, coconut flour and mix it well with a whisk. Measure in the milk and make a smooth batter.
Ladle the batter into a heated pan which has been generously greased with coconut oil. Trick is to make smaller pancakes , and let the first side cook before trying to flip it over.
Try this Gluten-Free Pancake ( try this gluten free crepe too ) and challenge me to create a healthier version of your favorite foods. I promise I will keep the recipe simple and fool-proof.
Makes 5 , 4 inches pancakes.
