When I first saw this recipe I was intrigued. Although, I was almost put off by the crazy amount of ingredients required. It was apparent this recipe made a much healthier pancake than your traditional pancake recipe or a box mix. Coconut flour, a great gluten-free alternative to wheat flour, is high in fiber and a good source of protein. Flax adds fiber, omega-3 and minerals. Next time I think I will substitute ground hemp seed hearts for the flax. Hemp is high in protein and fiber with essential amino acids (like flax), vitamin E, minerals and omega 3 and 6. Hemp seed totally kicks flax in the nutritional butt. My next thought was, would the kids like the pancakes? Well, I had a fix for that…chocolate chips. Additionally, I was concerned about finding all the ingredients at all let alone at one store. Nonetheless, list in hand, I headed out to my local Wegmans grocery store. To my delight I found all the ingredients at Wegmans. Bob’s Red Mill is a good source for the flours and starches.
Floured-up and ready to go, I whipped up a batch of the flax-coconut pancakes on Sunday. Once the batter was mixed I was ready to use my new, handy-dandy, batter dispenser bottle for the first time. I found the bottle at Bed, Bath and Beyond and could not wait to put it to use. It worked great and I loved the no-drip top. The pancakes cooked up beautifully, imparting the subtle sweet and toasty flavor of coconut. The pancakes were crisp on the outside and moist on the inside…perfection!
Now that it is back to school time, I have mixed up several batches of the dry ingredients in Ziploc bags. These keep well in the refrigerator and I don’t have to spend time measuring out the dry ingredients on a busy school morning. It makes me happy to know I am sending the kids off to school with a breakfast high in protein and omegas, not withstanding the chocolate chips!
Flax-Coconut Pancakesrecipe via Food & Wine
Yield: Makes about twelve 4-inch pancakes
Time: 30 minutes
In a large bowl, whisk the brown and white rice flours with the sugar, potato starch, tapioca starch, coconut flour, flaxseed meal, baking powder and salt. In another bowl, whisk the eggs and milk with the 1/4 cup of coconut oil; whisk into the dry ingredients just until the batter is moistened. Add a tablespoon of milk if the batter is very thick.
Preheat a griddle and brush lightly with coconut oil. For each pancake, scoop 3 tablespoons of the batter onto the griddle, allowing it to spread on its own. (I like to use my “handy-dandy” batter dispenser and I make 3 inch pancakes.)
If you’re making the kid-friendly version, sprinkle some mini chocolate chips on top of the batter. Cook over medium heat until bubbles appear on the surface, about 3 minutes. Flip and cook the pancakes until they have risen and are golden brown on the second side, about 2 minutes longer.
Transfer the pancakes to plates and serve with fruit and maple syrup,