I had lofty aspirations with these pancakes, nearly all of which fell flat on their faces. First, I’d wanted to make it egg-free: not using any egg substitutes as I have practically nil right now but quickly found that these pancakes do need that structure so these pancakes are no longer egg-free. Other than that, my only other thing was that I’d imagined the pancakes differently somehow but these ones turn out almost like the flourless banana pancakes. They taste like them, too, but with the addition of coconut flour and some other ingredients.
What I did like having the opportunity of though was that I could make itty bitty pancakes and put them here. I don’t know about you, but it almost seems that smaller pancakes are more filling or perhaps that’s just due to the perception that there’s more. Sort of like sweet petites: they’re small but just big enough to satisfy. The recipe that these pancakes are based off is from Cooking with Coconut Flour: a book that explains how to use coconut flour and is filled with a large number of recipes that use coconut flour almost exclusively and most are SCD friendly or are easily adaptable.
- Recipe Index I’ve updated and reorganized the recipe index, which also includes greatly simplifying it. I don’t know about you but I was finding it was becoming cumbersome and too specific. Too many categories for me to keep on top of! I’ve also made a new category for kitchen techniques and other how-to’s I’ve done here, which has its own page separate from the recipes.
- Twitter I’m back on Twitter! The welcoming and feedback has been enormous and I thank you all so much. I missed you, too. (Commenting on each others’ respective blogs isn’t quite the same!) You can follow me now, again, @zscupoftea.
Almond Milk Banana Silver Dollar Pancakes
Adapted from Cooking with Coconut Flour by Bruce Fife, N.D.
If you don’t want to use almond milk, you can use an equal amount of coconut milk as in the original recipe. The lemon juice helps activate the baking soda as well as preventing the batter from browning completely from the banana. Sifting the coconut flour is important because it removes any clumps: unlike other flours, coconut flour clumps are packed tightly and don’t fall apart in wet mixes. You have to be sure to break them up if you don’t sift first.
Makes 1 dozen silver dollar pancakes
1 ripe banana, mashed
2 tbsp. coconut oil or olive oil
1/3 cup unsweetened or vanilla almond milk
About 1 tsp. freshly squeezed lemon juice
1/4 tsp. baking soda
3 tbsp. coconut flour, sifted (I measure the coconut flour into a sifter* and sift directly into the batter)
Mash the banana and mix it with the oil and almond milk in a bowl. Mix in egg. Add the lemon juice and baking soda. Sift in the coconut flour.
Heat a small amount of oil in a fry pan over medium heat. When hot, spoon the batter into the pan – generally, one spoonful per pancake, with each pancake about 2 1/2 to 3 inches in diameter. Cook until the top has bubbles forming and set, looking nearly dry. Flip over to cook the other side until brown or golden brown, carefully sliding the flipper underneath the pancake to keep their circular shape. Transfer to a plate and serve. Enjoy!