Saturday Morning Pancakes


Why is it during the work week (Mon-Fri) when my alarm goes off at 7:30am it's absolute torture to get out of bed. It's like I'm being awaken from death. I'm confused and for about 5 seconds forget where I am/who I am/what day it is.......and THEN on the weekend, my time to finally sleep in, I wake up without any alarm at 6:30 in the morning. And can't go back to bed. Why does this happen? Sigh....Anyway, my husband on the other hand could sleep till 2pm everyday. So I figured I would let him sleep in. No need to be cruel today. In fact, the exact opposite. A surprise breakfast on the balcony! He will be thrilled, right? And what's on the menu? PANCAKES. (Gluten free pancakes of course). These gluten free pancakes are fantastic. In fact, you really can't tell the difference between these and regular pancakes except these ones tend to be even more moist and flavorful due to the combination of coconut flour and almond flour which is used to make them. A few helpful pointers (especially if you have never cooked with coconut flour and/or almond flour): 1. After combining all the ingredients, it's essential to let the batter sit for about 3-5 minutes (maybe longer depending on what kind of milk you use). This is important because you want to let the batter thicken. Coconut flour absorbs a lot of liquid so don't think you messed up if your batter seems to liquidy at first. Let it sit for a few minutes and then check back. (If it still looks too thin, try adding another tablespoon of almond flour). 2. On the other hand, if your batter seems too thick, just add a little bit more of the milk you used (almond, coconut or regular milk). 3. These pancakes are medium in size - about 4 to 5 inches in diameter. Don't try and make gigantic size pancakes, they wont come out well.

What you will need

4 eggs

1 cup almond or coconut milk

2 teaspoons vanilla extract

1/2 cup coconut flour

1/4 cup almond flour

5 packets truvia

1 teaspoon baking soda

1/2 teaspoon salt


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