Gluten-free Pancake Challenge

Coconut flour pancakes topped w/applesauce and crème fraîche

I took it upon myself this morning to test out some alternative pancake recipes. I have both almond flour and coconut flour and thought certainly one of the two would make a good pancake. So I tested them both out and here are the recipes and results.

 Almond Flour Pancakes
1/2 cup almond flour
1 egg
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
2-4 drops liquid stevia
pinch salt
milk to thin to desired consistency

Mix everything together and pour batter into hot, greased skillet. I used coconut oil for greasing and made the pancakes about 4 inches in diameter. They came out pretty good, if a bit mealy. I liked the flavor a lot though.

Almond flour on left and coconut flour on right

Coconut Flour Pancakes
2 eggs
1/2 cup milk (plus more to thin if needed)
1/2 tsp vanilla
4 drops liquid stevia
1/2 tsp baking soda
pinch salt
1/4 cup coconut flour

Beat eggs and 1/2 cup milk together. Mix in remaining ingredients. The coconut flour clumps a bit so be sure to really beat it smooth. It also absorbs a lot of moisture so I had to add more milk to thin it out some. Pour batter into hot, greased skillet. Again, I used coconut oil for greasing and made the pancakes about 4 inches in diameter. These came out really eggy, more like crepes. Which isn't bad, it's just not pancakes. I think I would keep this recipe around for crepes, just add more eggs and possibly more milk to thin it out further. I ended up eating the crepe-like pancakes topped with applesauce (the best ever comes from Ela Family Farms and is Colorado local!) and a dollop of crème fraîche. Pretty good!

I had a thought after everything was cleaned up that I could have mixed the two flours together and see what they created! Maybe next time...