Yesterday I took a day off from work on my next cookbook. My friend Aran and I went to Lucille's in Longmont and caught up on all that has been going on in our lives over bacon, potatoes and eggs. Then the kids had some classes before we all went to Boulder to stop by Aran's book signing. While we were there we ran into our old neighbor, who we miss so much, and a friend of ours from Tyler, who also lives in Boulder now. It was so great. Then we spent the rest of the evening with Elana, and I was so glad that all I had eaten at Whole Foods was a (fab) green smoothie. Elana had all sorts of awesome Paleo salads and cookies. Everyone was laughing, playing, sharing stories and eating good food. I couldn't imagine a better day off.
This morning I wanted something light and easy for breakfast, and that's exactly what these yummy little silver dollar pancakes are. And now I must post this recipe and get back to business :-) Have a great weekend!
Banana Silver Dollar Coconut Flour Pancakes
1/3 cup mashed banana
1/4 cup almond milk
2 tbsp (22 g) coconut flour
1/2 tsp vanilla extract
pinch of sea salt
pinch of ground cinnamon
1) Puree all of the ingredients in the blender.
2) Add a little coconut oil to a large frying pan, preheated heated over low to medium heat.
3) Pour small "silver dollar" pancakes about 3 inches wide.
4) Flip when they are ready, and cook on the second side until done.
5) Add more coconut oil to the pan between batches.
Makes about 15 silver dollar (3 inch) pancakes.
Note: I don't think that these would work as regular sized pancakes.
UPDATES: These pancakes are not going to taste the same as my pancakes (and other recipes) that use a blend of flours. You could say that my family and I have developed a more minimal ingredient style with time, and the less we use, the less we mind :-) However, if you're game to try these, I want to point out two things:
1) Weight (grams) is more accurate than volume (cups). If your pancake batter is super runny (and perhaps you're using volume) then add another tablespoon or so of coconut flour (or try using weight instead).
2) In the directions it says "low to medium heat", and "cook until done". Unlike usual pancakes, these require lower heat so that the inside cooks before the outside burns. And they do take longer to cook than usual pancakes.