As promised in the previous post, I would share this recipe for gluten-free pancakes. Hands down, this is the best gluten-free recipe I found thus far. It does take a few more ingredients than usual (my introduction to coconut flour), but it is well worth it. Also, the health benefits of coconuts are great, good carbs, dietary fiber, source of protein.
Coconuts are even making their way into celebrity status these days. Friends of mine got hooked on the new coconut water craze, from the samples they tried at marathon food expos. They are a great source of hydration and electrolytes for runners. I also came across “The Coconut Diet” book in Barnes and Nobles, which I have never heard of. They claim after one week of switching from vegetable oil to cooking with unrefined, virgin coconut oil, you will feel a new sense of vitality. Coconut is proven to reverse the effects of dementia and Alzheimer’s disease because of the good fatty acids they contain, so they may be on to something.
With spring around the corner and Easter soon coming, I thought this recipe would make a great centerpiece on your Easter brunch table. Serve alongside fresh fruit and 100% maple syrup, and you’re in for a tasty and healthy treat. People will wonder what is so amazing and different about these pancakes.
Coconut-Flax Pancakes (10 pancakes)
- 1/3 cup brown rice flour*
- 1/3 cup white rice flour*
- 1/4 cup sugar
- 3 Tablespoons potato starch*
- 3 Tablespoons tapioca flour*
- 3 Tablespoons coconut flour*
- 2 Tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/4 cup low fat milk
- 1/4 unrefined, virgin coconut oil + some for griddle
- Fruit such as pineapple and raspberry for garnish (optional)