Fluffy Pancakes with almond & coconut flour
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Ingredients
¼ cup coconut flour
1 cup almond flour
½ tsp baking soda
3 eggs
¼ cup yogurt (24-hour SCD yoghurt for SCD and mSCD)
½cup water
2 TBSP honey or maple syrup (for SCD and IBD-AID use honey)
½ tsp vanilla extract
1 TBSP oil plus more for the skillet
pinch salt
30 g coconut flour
112 g almond flour
½ tsp (2.5 ml) baking soda
3 eggs
59 ml yogurt (24-hour SCD yoghurt for SCD and mSCD)
118 ml water
2 TBSP (30 ml) honey or maple syrup (for SCD and IBD-AID use honey)
½ tsp (2.5 ml) vanilla extract
1 TBSP (15 ml) oil plus more for the skillet
pinch salt
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Instructions
- Add all the ingredients to a food processor or blender and pulse for 10 seconds or so to combine. Alternatively, combine the dry ingredients in a large bowl, then add the wet ingredients and mix well.
- Let the mixture sit for a minute or so for the coconut flour to absorb the liquid.
- Preheat your skillet over low-medium heat.
- Add 1 to 2 tablespoons (15 - 30 ml) of cooking oil to the skillet.
- Spoon each pancake onto the skillet. About 1 to 2 tablespoons of batter form one small pancake.
- Cook the pancake well on the first side, about a few minutes. Bubbles may start to appear on the top of each pancake.
- Once a pancake is starting to brown around the edges and bottom, flip it to the other side and cook for another minute or so.
- Place the pancakes on a plate and continue until you've used all the batter.
Nutritional Info
Storage
Store leftover pancakes in the refrigerator for a few days, or freeze for a few months.
Notes
The trick to getting thick and fluffy pancakes is to add something acidic, like yogurt, to react with the baking soda. The reaction of the baking soda and yogurt creates carbon dioxide gas bubbles which helps the pancakes rise. The acidity from the yogurt also helps caramelize the sweetener, making the pancakes a darker color.
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