Happy Pancake Day! So after saying to my husband last night that I wasn’t going to do any pancakes, after having a look on social media this morning I had changed my mind. Plus, I wanted to come up with a good gluten and dairy free option that provides a good breakfast option to get you moving.
So here it is… This took a few attempts as I don’t have the best pancake flipping skills but even if they didn’t turn out perfectly shaped they tasted damn good.
4 large eggs, at room temperature
400ml coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
60 rice flour
1 tablespoon matcha powder
1 tablespoon spirulina
1 teaspoon baking soda
½ teaspoon finely ground sea salt
¼ teaspoon ground cinnamon
- Preheat your pan over a medium-low heat.
- Beat the eggs in the bowl of a stand mixer, if using a whisk do it on low speed, until frothy.
- Mix in the coconut milk, vanilla and honey.
- In a small bowl, mix together the coconut flour, baking soda, salt, matcha powder, spirulina and cinnamon.
- Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds.
- Then add the remaining dry mixture and beat at medium another minute or two, or until the coconut flour is completely mixed into the batter.
- Grease the heated pan with coconut oil.
- Spoon the batter onto the pan to create pancakes. I like them relatively thin but this does make them hard to flip so I would suggest around 1 inch to prevent this.
- Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
Serve hot or you can freeze the prepared pancakes and reheat them later.