Being a cookbook author, I should know better than to cook using the “little-bit-of-this-little-bit-of-that” method but no matter how hard I try, I can’t break the habit. Perhaps it is because I am a cook that uses what is on hand. That last bit of almond milk or Greek yogurt, the bananas that have gone soft, the ripe plums almost falling off the tree in the backyard.
This morning it was the transparent apples (an early, extremely soft apple that isn’t good to eat right off the tree but amazing in applesauce, pie or cobbler), the last of the almond/coconut milk, ground almonds (protein) and coconut flour (added fiber) that rounded out our breakfast. Oh, and that last bit of half & half left over from an attempt at Ziploc-bag Ice Cream.
The best thing about pancakes, is that they are the easiest thing to experiment with. Whether using wheat flour or gluten-free alternatives, pancakes don’t have to be an exact science. They might be flat, they might be fluffy… regardless, they will get eaten. The trick is keeping the liquid-flour-baking soda/powder ratios consistent. These pancakes were actually suppose to have blueberries too. Kazden went out to pick and decided that only his 3 pancakes would have berries, if anyone else wanted them, they would have to pick them. One of the best ways to add berries or fruit chunks to pancakes is to ladle the batter on to the pan, even it out with the back of the spoon and place the berries evenly over the pancake prior to flipping.
Coconut-Almond Pancakes
- 1 1/2 cups milk (fresh or boxed milk of choice)
- 2 eggs
- 1 tablespoon oil (coconut, olive or grapeseed)
- 1-1/4 cup whole wheat flour or gluten-free baking mix
- 1/2 cup almond flour (finely ground almonds)
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
In a medium bowl, whisk milk, eggs and oil. In another bowl, combine remaining ingredients. Whisk to aerate flour mixture and remove lumps. Add dry ingredients to wet ingredients and mix thoroughly but do not over mix. Add water to reach desired consistency if needed. Using a ladle, spoon out about 1/4 cup pancake mixture onto a hot, well-greased or nonstick griddle. Once pancake begins to bubble, it is ready to flip. Flip pancake and cook until lightly golden. Serve warm topped with warm applesauce, fresh cream and a sprinkle of cinnamon-sugar.
Fresh Applesauce
- 4-6 large transparent apples, peeled and chopped/chunked
- 1/3 cup sugar or 1/4 cup honey
- 2 teaspoons cinnamon
In a large saucepan on medium heat, combine all ingredients, stirring frequently. Add 2-3 tablespoons water if apples do not get juicy after 5 minutes of cooking. Turn heat to low, simmering until apples are soft and ready to serve.
For more pancake recipes and recipes using alternative flours, please browse my book, The Power of Flour in the cookbook section of my website. 
