1/4 Cup of Coconut flour
1 Cup of Gluten Free all purpose flour
1 Tablespoons of Coconut Sugar
1 Tablespoon ground flax seed
2 teaspoons baking powder
2 Egg replacement
¼ teaspoon Sea salt
2 Tablespoons Coconut Nectar
1 teaspoon Vanilla
1 1/2 Cups of Coconut Milk (maybe 2)
1 Tbsp of melted Coconut Oil
1/8 teaspoon of xanthan gum
In a medium size mixing bowl, sift together flour, flax meal, baking powder, salt, xanthan gum.
In a separate bowl, combine Coconut Nectar, Vanilla, and Coconut milk.
*add melted coconut oil last
Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same so adjust as needed).
Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny.
Usually about 1 cup + 2Tbsp of flour. (Add as needed)
On a greased (I use coconut spray/oil), heated griddle over medium heat, begin to cook pancakes approx a ¼ cup of the batter for each one.
Cook 3 minutes until they start to bubble around the edges, and flip. Cook for another 3 minutes. Cooking time may vary.
Remove from pan and serve with Coconut Nectar on top, garnish with Blueberries and Raspberries!
They are sooo Yummy Yummy Baby!
See you soon! Dr. Dee 🙂