Gluten Free Coconut Pancakes

I know what you're thinking. Gluten free Pancakes? They are low-fat, low in sugar, and might as well have "EAT ME, I'M HEALTHY" written all over their little pancake tushies. Delicious? Fluffy? You're husband liked them? Yes, yes, and yes (two breakfasts in a row).

 

I've had to explore more gluten free options for everyday eating (as per doctor's suggestion). After several weeks of a pancake-less life, I came up with this recipe. These pancakes are full of coconut flavor with a little bit of cinnamon spice. They are sweet enough to enjoy without syrup, but of course the company of  it would be welcomed sweetly.

The secret to keeping these pancakes from being too dense and cake like is in the egg whites. Whenever I make pancakes, I prefer to whip the whites up separately until they form stiff peaks-- these guys are no  for exception. The addition of air truly makes a difference!

Sorry for the lack of pictures. On both occasions these pancakes were amazing. However the first time I was too busy eating to care about pictures. The next time, I repeated the offense after two photos. Point is: in the event of belly vs. photos, belly wins.

Gluten Free Coconut Pancakes
makes about 10 5-6" pancakes

1 1/4 cup coconut flour
3/4 cup gluten free oat flour
1 tsp baking powder
1/2 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup brown baking Splenda
3 eggs (separate yolks from whites)
3 tbsp coconut oil (in liquid form)
2 cups unsweetened almond milk
1 1/2 tsp vanilla extract

1. In a medium bowl, use a hand mixer to beat the separated egg whites until stiff peaks have formed. Set aside.

2. In a large bowl, whisk together the coconut flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown baking Splenda. Make a well in the middle of the dry ingredients and pour and then mix in the egg yolks and coconut oil. Pour in the almond milk and gently whisk together. *Note: Coconut flour will absorb the liquid very quickly. If your batter still looks a little dense, add a little bit more almond milk until the right pancake consistency is achieved. Use a rubber spatula to gently fold in the beaten egg whites until the have been well incorporated.

3. Ladle about a 1/4 cup amount (I used an ice cream scoop) of batter onto a griddle heated to about 325 degrees F. (or medium heat). If you are not using a non-stick pan/griddle, be sure to grease your surface.  Cook each side of the pancakes for about 4 minutes, or until the edges are slightly crisp and lightly browned, before flipping. Cook an addition 4-5 minutes on the opposite side.