If you want to surprise your mother this Mother’s Day try these easy pancakes from scratch. They are low carb and gluten free, perfect for those will food limitations.
I just love these pancakes topped with strawberries and homemade whipped cream on Sunday mornings. That is the day of the week where we have a slower start to our day. Sunday is when we rest up for the week ahead. And what better way to honor that than with these easy to make pancakes using coconut flour.
Trying to find recipes that fit into your particular lifestyle can be a challenge. Ever since I began my gluten free-Keto friendly lifestyle, I’ve had my share of recipe failures. However, like most things in life with a little perseverance you can prevail. These easy pancakes from scratch are a testament to that. They are a great basic recipe to add to your collection.
The ingredients are both gluten free and keto friendly. They are easy to work with, and the resulting batter is thick, giving you full control of spreading it on the hot griddle.
This recipe makes enough for two however if you find you have some leftover they can be refrigerated and reheated.
Top with whatever berries you have. I personally think that strawberries contain the most juice and therefor work best with this recipe. You can even add the berries between the pancakes spreading the juiciness throughout your stack.
However, you cut them up, these from scratch pancakes are a pleasant and healthy surprise when looking for alternatives to American breakfast foods.
Thinking of growing your own strawberries? Then check out my post Growing Everbearing Strawberries.
EASY PANCAKES FROM SCRATCH WITH COCONUT FLOUR
These pancakes have a nice thick batter and cook up well. They taste great topped with juicy in-season fruit and homemade whipped cream.
- 4 eggs
- 1/2 c Full fat canned coconut milk
- 1 T Full fat canned coconut milk
- 3 T coconut oil, melted
- 1/2 c coconut flour, sifted
- 1/16 t monk fruit sweetener or 1/2T coconut sugar
- 1/4 t baking powder
- 1/8 t salt
In small bowl, combine sifted coconut flour, baking powder, cinnamon and salt.
Melt coconut oil just until it turns liquid. It should be warm NOT hot.
In a large bowl, whisk together warm coconut oil, eggs, and 1/2c plus 1T coconut milk
Add dry ingredients to wet and whisk until no lumps remain. Let mixture rest for 5 minutes.
Heat large griddle over medium heat. Once hot, spread with thin layer of coconut oil.
Measure batter using 1/4c per pancake. Pour batter onto griddle spreading out to make a 4 to 5 inch pancake.
Cook for 2 1/2 to 3 minutes or until edges begin to dry and top is beginning to firm up. Flip and continue cooking for another minute or until both sides are nicely browned.
Serve topped with warmed strawberries and homemade whipped cream
To Make Strawberry Topping from Frozen Berries
Add desired amount of strawberries to small saucepan and place over low heat.
As they thaw, use potato masher to squish the berries and allow their juices to flow.
To use full fat canned coconut milk:
Empty can of milk into a bowl and whisk until smooth, creamy and lump free.