So I like pancakes a lot. And these pancakes are allergy free so I can enjoy them again!
One of my favorite things is that you can add different kinds of add-ins and topping to them. Like here, we added strawberries.
Some of my favorite kinds of pancakes are “regular”, chocolate chip, and I even love them with whipped cream (now my mom makes me coconut whipped cream).
I also love that even though I don’t like syrup, I can have maple syrup if I change my mind about that, because it doesn’t have can sugar in it.
By the way, Coco ate about a hundred of these pancakes. Way more than I did. And she loves to cover every bite in syrup. Gross.
Have a good weekend- hope you like these pancakes!
1 cup coconut flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 tablespoons sugar (or beet sugar)
1 egg (or 1 eggs worth of egg replacer)
1 ½ cups coconut milk
2 tablespoons coconut oil , melted
1 cup sliced strawberries
Hot syrup for serving
Vegetable oil for frying
Preheat griddle to 375 degrees. If you are using a pan, wait until right before you are ready to cook, and then heat to medium-high.
In a medium bowl, gently whisk together the dry ingredients. Make a well in the center and add the egg and the coconut milk and the melted coconut oil. Whisk hard until everything is well combined and smooth.
Add a few Tbs of vegetable oil to a large griddle or a few tsp of oil to a pan, (you are going to have to eyeball this to make sure they don’t stick). Pour your pancakes at whatever size you desire. When they have been cooking a minute and the bubbles start to form on the surface of the batter, it is time to add the strawberries to the pancakes. Then flip the pancake with a spatula. Cook an additional minute or so, and then remove to a waiting plate. Top with hot syrup and enjoy immediately!