I was looking over the blog and couldn't believe how much I have missed this month. My husband has started a new cooking endevour and has taken over my kitchen (he's currently working on a cookbook/website idea). It's been great but I can't really share his recipes since he's doing them for more professional reasons. It's nice not to cook but I am running out of ideas to share. I thought I'd go through some of my recipes to see what I haven't shared (I prefer to actually make the recipe within the week before posting just so I don't overlook anything).
This pancake recipe is gluten free. I found it on Swanson's Vitamins website. I have made it for years so I can't say if this is the actual recipe on their website or if I've altered it. The batter is thinner than normal pancake batter and makes thinner pancakes. It's really tasty with that hint of coconut. It's not overly sweet. I often dig out the solid lump in the canned coconut milk and use that as the coconut oil. It's really a combination of coconut oil and milk but easier to work with and doesn't need to be melted since it's already very soft.
3 eggs, medium sized
3 tablespoons Coconut oil, melted
3 tablespoons coconut milk
1-1/2 teaspoons Honey
1/4 teaspoon salt
3 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Makes approx 8 pancakes.