Grain Free Buttermilk Pancakes
If you like your pancakes sweeter add more honey! It is best to make mini pancakes rather than large pancakes with this recipe. These will fall apart if you make your pancakes too big. Blender or mixing bowls. 1. Blend buttermilk, eggs and honey together in a blender or mix in a mixing bowl.
2. Mix until ingredients are combined. 3. Add coconut flour, baking soda and cinnamon and blend until smooth. 4. Let batter rest for a few minutes. Heat griddle to low-medium heat. Pour 1/8-1/4 cup of batter per pancake. Cook until bottom is solid and when you are able to flip.
Flip pancakes and finish cooking. Do this until batter is used up. Makes 8-10 mini pancakes. Blender or mixing bowls. 1. Blend buttermilk, eggs and honey together in a blender or mix in a mixing bowl. Blend until ingredients are combined. 2. Add coconut flour, baking soda and cinnamon and blend until smooth. Let batter rest for a few minutes.
3. Heat griddle to low-medium heat. Pour ⅛-1/4 cup of batter per pancake. Cook until bottom is solid and when you are able to flip. 4. Flip pancakes and finish cooking. Do this until batter is used up. Makes 8-10 mini pancakes. Enter for a chance to win a free bottle of virgin coconut oil!
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If your batter is really thick, you should keep to a medium temperature. If it’s thin, a higher temperature. Too high of temperature for a thick pancake will leave you with a browned outside and uncooked inside. Too low of a temperature for a thin pancake will leave you with a pale pancake that’s fully cooked before it’s browned.
For consistent sized pancakes, use a measuring cup to scoop your batter and deposit onto the griddle. I always use a scoop to do this. It holds about 1/4 cup of batter. It’s the same scoop I use to fill muffin pans or to make cupcakes. And while it looks like an ice cream scoop, I really only ever use it for batters.
Don’t fry your pancakes in lots of fat unless you really love “fried” pancakes. I either use a quick spray of cooking oil or I’ll lightly brush oil on my cooking surface just before cooking. I use just enough so my pancakes don’t stick to the griddle. This gives me a nice even browning on the surface of my pancakes. Do a test pancake before you cook all of them to test both the temperature of your cooking surface and the amount of fat you used to keep your pancakes from sticking.
Flip your pancakes when the edges are set and you see bubbles forming. The pancake needs enough structure to hold up to flipping without spilling a bunch of raw batter. Lift up an edge with your spatula to insure you’ve got a nice golden brown bottom before flipping. If you let it cook too long on the first side, the second side won’t have enough time to brown before it becomes over cooked.
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