The first time I tried these pancakes I found I wasn’t able to get them to be puffy, taste right, or the right consistency. I learned the hard way, that you definitely need the coconut milk and for me some other alterations. Anyway, after some experimentation, this is what worked for me. I’ve made a few slight changes from Lauren’s recipe here.
Healthy, Low-Carb, Gluten-Free, Sugar-Free, Dairy-Free Pancakes
Serves 1, makes about 2 pancakes
1 tablespoon coconut milk
1 large egg
4-5 tablespoons water
1/4 cup sifted oat flour (made from GF oats)
2 tablespoons sifted coconut flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/8 teaspoon stevia powder
Heat a nonstick pan. If you don’t have one, grease a pan well. Whisk together the egg, coconut milk, and water. Measure out the amount of flours you need and and sift them. If you don’t have a sifter, you can get one pretty cheap at your local Wal-mart, or just use a whisk and get all the lumps out. Add the rest of the dry ingredients. Whisk together until there are no lumps. The batter should be almost like regular pancake batter, thick but pourable. Add the extra tablespoon of water if it’s still too think. Whisk batter again until there are no longer lumps. Pour about half the batter on top the pan at a time, and cook until bubbles appear on surface of pancake. This may take a few minutes longer than normal. Flip and cook other side for about 30-60 seconds. Serve with Earth Balance, peanut butter, almond butter, or whatever you desire!
Note: I am experimenting with making a chocolate verision of this pancake (hense the darker pancake on the bottom of this pile) but didn’t get it quite right when I made it, it only had a hint of cocoa flavor. I’ll let you know if I figure out how to make a healthy chocolate pancake .