Today Zoe said that she wanted to make pancakes for breakfast. Okay =) So, I thought we would try a new recipe (because I just can’t help myself Based on my gluten free crepe recipe, we blended up these coconut chocolate chip pancakes. Now, I have to be honest with you here, and you might find this shocking, but… I usually don’t like coconut pancakes. They tend to taste like coconut and eggs. Of course I love coconut and eggs, but I find coconut pancakes to be coconut and eggs not-in-a-good-way. Unless you’ve tried them yourself, that may not make any sense. Or maybe you totally disagree with me, and you love coconut pancakes, which is fine too. =)
These, however, don’t taste so much like coconut and eggs. I added tapioca flour, quinoa flakes, creamy cashew milk and vanilla, which I think makes a big difference. Plus, the chocolate chips add a great touch. Blueberries would also be delish. And the texture of these pancakes… oh my, it’s amazing. You just have to see for yourself.
Add to blender:
1/2 cup quinoa flakes OR 1/2 cup Bob’s almond meal flour
1/4 cup arrowroot flour
1/2 cup coconut flour
2 tsp vanilla
1/2 tsp sea salt
2 tbsp coconut sugar (which is low glycemic index)
2 tbsp ghee (which is casein-free) or coconut oil
1 cup cashew milk (How to Make Cashew Milk Video)
Optional: 10 drops vanilla liquid stevia
Blend well. Add a little extra quinoa or almond flour if the batter is too thin.
Pour 3 pancakes (about 4 inches each) into large skillet, pre-heated over about medium heat and greased with a tiny bit of coconut oil before pouring.
Spread the batter out slightly with the back of a spoon. (This step may not be necessary for almond flour version.) Add dairy-free chocolate chips to each. (I like these organic 70% chocolate chips.) When they’re ready, flip the pancakes. They don’t need to cook long on the second side.
Makes 9 pancakes about 4 inches wide.
Tip: If you’re making three at a time like me, put a ceramic dish with a lid in your oven on low heat (like 200 degrees) at the same time you start pre-heating your pan. Then, as you make the pancakes, open the oven and put the pancakes in the dish, and cover with the lid. This way the pancakes stay warm until you’re ready to eat.