Gluten-Free Coconut Flour Pancakes
For the Coconut Pancakes
¼ cup coconut flour
¼ teaspoon salt
1 tsp baking powder
¼ teaspoon baking soda
1/4 teaspoon cinnamon
2 tablespoons chopped walnuts
1 tablespoon coconut oil (or melted butter)
1/3 cup coconut milk (full-fat from the can)
For the Apple Topping
2 honey crisp apples, peeled and chopped
1 teaspoon whole wheat flour for thickening (optional – leave this out to make the whole recipe gluten-free)
2 tablespoons water
1 heaping tablespoon honey
¼ teaspoon cinnamon
½ teaspoon fresh ginger, grated
To Make the pancakes:
Mix wet ingredients together in a bowl then add the dry ingredients and stir to combine. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
Add a dollop of butter or a small amount of oil to a large skillet. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (On a 12” skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it. These pancakes are easy to “break”. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.
To Make the Apple Topping:
In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and they’re coated with a thick syrup, about 45 minutes to an hour.
Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.