Recently, I have jumped halfway on the Paleo bandwagon. I have to say that with a little trial and error, I've been able to find some delicious substitutes for various starch filled foods. One of my most favorite are these Coconut Pancakes. Don't go into this thinking that they are going to be like those fluffy buttermilk pancakes you love. However, I have been sharing them with Gemma, our soon to be 3 year old and she loves them. Try them out this weekend for a healthy alternative to the norm, and top with fresh fruit or real maple syrup.
Paleo Coconut Pancakes
Ingredients
1/2 cup coconut flour
1/4 tsp baking soda
Pinch of salt
2/3 cup coconut milk
4 tbsp organic, cold-pressed coconut oil and extra for cooking
6 eggs
4 tbsp honey
1 tsp vanilla extract
Makes about 16 pancakes
Directions
Whisk together the liquid ingredients. You will need to warm the coconut oil for a bit to get it to a liquid state. Careful not to add the eggs while the oil is still hot or you'll have scrambled eggs. Add the coconut flour, baking soda and salt and mix thoroughly, but don't over mix. Doing so will cause the pancakes to be really flat.
Heat a Tbs of coconut oil or if you are so inclined bacon fat in a nonstick skillet. Pour in a scant 1/4 cup of batter once the skillet is not and depending on the size of your skillet pour each one to fit, remembering to allow space to turn without disasters. You won't see many bubbles on top like normally so check the underside before flipping to check for doneness. They will begin to look 'dry' on the top when they are ready. Serve with real maple syrup or fresh fruit.
