Gluten-Free Coconut Flour Pancakes
Total Steps
6
Ingredients
16
Tools Needed
7
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The Roasted RootIngredients
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 tablespoons chopped walnuts
- 1 tablespoon coconut oil
- 1 tablespoon melted butter(optional)
- 3 null eggs
- 1/3 cup full-fat canned coconut milk
- 2 null honey crisp apples, peeled and chopped
- 1 teaspoon whole wheat flour(optional)
- 2 tablespoons water
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- 1/2 teaspoon fresh ginger, grated
Instructions
Step 1
Mix wet ingredients (coconut oil/butter, eggs, coconut milk) together in a bowl. Add the dry ingredients (coconut flour, salt, baking powder, baking soda, cinnamon, walnuts) and stir to combine.
Step 2
Let the pancake batter sit for 10 minutes, then adjust the consistency if necessary.
Step 3
Grease a large skillet with a dollop of butter or a small amount of oil and heat to medium-low. Use 1-2 tablespoons of batter per pancake, cooking 3 small pancakes at a time. Cook on one side, then very carefully flip with a spatula. Cook on the other side until cooked all the way through. Repeat for all of the batter.
Step 4
In a small sauce pan, add the chopped apples and water. Cook on medium heat until juices are seeping out and the contents come to a full boil.
Step 5
Add the honey, flour (if using), cinnamon, and grated ginger, mixing well. Reduce heat to medium-low, cover, and stir every few minutes. Cook until the apples are soft and coated with a thick syrup.
Step 6
Serve a heaping portion of the apple topping over your pancakes.