Gluten-Free Coconut Flour Pancakes


Ingredients: 1 teaspoon baking powder,1/2 tsp baking soda,1 tsp cinnamon,1/4 cup coconut flour,1/3 cup coconut milk (full-fat from the can),1 tablespoon coconut oil (or melted butter),6 eggs,½ teaspoon fresh ginger, grated,1 heaping tablespoon honey,2 honey crisp apples, peeled and chopped,3/4 teaspoon salt,2 tablespoons chopped walnuts,2 tablespoons water,1 teaspoon whole wheat flour for thickening (optional – leave this out to make the whole recipe gluten-free)

  1. Mix wet ingredients together in a bowl then add the dry ingredients and stir to combine.
  2. Let the batter sit for 10 minutes and then adjust the batter if necessary from there (see note below).
  3. Add a dollop of butter or a small amount of oil to a large skillet.
  4. Heat skillet to medium-low (allow it to heat all the way up to the medium-low setting). Stick with small to medium-sized pancakes, using a tablespoon or two of batter per pancake (On a 12 skillet, we cook 3 small pancakes at a time). Cook on one side for 5 to 7 minutes and then very carefully work a spatula all the way underneath the pancake to flip it. These pancakes are easy to break. Cook on the other side an additional 3 to 5 minutes until cooked all the way through. Repeat for all of the batter.To Make the Apple Topping:In a small sauce pan, add the chunks of apple and water. Cook on medium heat until juices are seeping out and the contents come to a full boil.
  5. Add the honey, flour, cinnamon and ginger, mixing well. Reduce heat to medium-low and cover, stirring every few minutes. Cook until the apples are soft and theyre coated with a thick syrup, about 45 minutes to an hour.
  6. Add a heaping portion of the apple topping to your pancakes and enjoy with a bottomless mug of coffee.


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