SO YUMMY! …..and as always gluten free. This was not my recipe, but the picture is what I made. I have to say, those who are used to fluffy chewy pancakes, don’t expect that with these. They ARE fluffy, but more of a ricotta eggy kind of fluffy…..and I’m totally OK with that, but the picture can deceive and I want to give you the right expectation before you try them. Also, as I have to eat gluten free I have experimented with all kinds of “alternative flours” like coconut. While I do love coconut flour for some applications, it doesn’t absorb moisture like a wheat flour and can lead to a slightly grainy texture. It also happens to be what I found with these pancakes and they are more fragile to flip them because coconut flour doesn’t ‘stretch’. I made a few with the recipe as is, and they tasted GREAT, but were falling apart and the texture wasn’t what I hoped. So I made another (as pictured holding together!) by substituting the coconut for BOB’S MILLS GLUTEN FREE FLOUR. I don’t always find it in stores, so I get it on Amazon (it’s also easier to compare prices and save). The pancakes held together so much better and the texture was far superior. The original recipe says ‘no substitute’ because it was meant to be a KETO recipe. But even changing that it’s only 3 tablespoons in the whole mix so it’s still pretty close to KETO. The “granulated sweetner” I used was an all natural birch sweetner, which also makes this recipe more KETO friendly.
Final tip! As you can see the WA raw honey in the background, the pancakes are not “sweet” so it saves the calories for your toppings! Go for it! I like this local raw honey because it’s also a benefit to my seasonal allergies – a TWO-FER!
SO YUMMY ENJOY!!! – Heather