Bombay Spice Pancakes
Almost all gluten-free breads are made with grain flours such as rice and sorghum, not to mention all the starches, stabilizers and fillers they put in them to help give them a taste and texture close to that of wheat bread. Be careful in this regard - just because something is gluten-free does NOT mean it is better for you nutritionally than traditional bread. In fact, most often it is quite the opposite!
These pancakes are made with coconut and almond flours instead.
1 cup coconut flour
1/4 cup almond flour
2 tsp cinnamon
1/2 tsp cardamon
pinch each of nutmeg, ginger and cloves
1 tsp fine Himalayan sea salt
2 tsp baking powder
8 pastured eggs
2 cups full fat coconut milk
2 Tbsp ghee, melted
1 tsp vanilla extract
1/4 tsp almond extract, optional
4 Tbsp coconut oil or melted ghee for greasing griddle/fry pan
Method: Sift all dry ingredients together in a large bowl.
In a medium bowl, whish eggs until frothy. Whisk in the coconut milk, melted ghee and extract(s).
Pour wet ingredients into dry and whisk together until smooth. Set aside for 5-10 minutes (as griddle/pan heats up). Batter will thicken upon standing.
Set griddle or large fry pan over medium heat. Pan is ready when water droplets sizzle upon impact! brush griddle/pan with a little coconut oil or ghee.
Stir pancake batter again, and ladel 1/4 cup portions for each pancake. When pancakes start to bubble and have dry egdes, they’re ready to be flipped! Flip pancakes, fry until other side is golden, remove from pan and set on rack to cool (or place in pre-warmed oven to keep warm). Repeat with remaining batter, greasing griddle/pan between batches.
Makes 18 - 4” pancakes