I love pancakes and know that children do too! For a long time I thought pancakes were off the ‘healthy eating’ list until I was craving them so badly, I knew they could be cleaned up. I’ve shared a few recipes (you will find one here and one in my FREE eBook: Abracadabra! Feed My Fussy Eater which you can access here).
I love to serve these pancakes slathered in home made berry chia jam with a dollop of either coconut yoghurt or coconut cream (I leave a can in the fridge and scoop the hard stuff from the top!). They would be delicious with your choice of sweetener slathered on top with slices of banana.
But they are gorgeous eaten on their own. As they are nut free they make a perfect lunch box snack. Children can eat them with slices of fruit on top or eat them drizzled/ dipped into a little sweetener. Delicious.
Coconut Flour Pancakes (Gluten Free, Sugar Free)
1/4 cup coconut flour
1/3 cup nut milk (I used coconut)
2 tablespoons rice malt syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla powder or cinnamon
1/8 teaspoon baking soda
Combine the eggs, coconut oil, salt, rice malt syrup and the cinnamon into a bowl. Whisk until combined. Add the coconut milk and whisk quickly again to combine.
Add the coconut flour and the baking soda and whisk gently until just combined (be careful not to over mix here- the mixture is supposed to be lumpy).
Heat a frying pan on medium to high heat with a tablespoon of coconut oil. Gently add a few heaped tablespoons of the mixture to the pan and spread to make a disc (or fill up 1/8 of a cup with mixture- I like to use my 1.4 measuring cup and pour the batter into an egg ring).
Cook for 3 minutes, then carefully flip the pancake and cook the other side for around 1 minute. Time will vary depending on your stove and temperature. Makes around 6-8 pancakes.