You have got to try this pancake recipe!!! I whipped it up this morning and man are they tasty…the zucchini adds a little bit of nice moisture to the mix, as sometimes gluten free pancakes are sort of dry and sawdusty (especially with coconut flour because it absorbs so much moisture).
A great bonus is that they actually stay together and you can flip them nicely in the pan without them falling apart. They turned out beautiful!
I served them with a sauce made of frozen blueberries and fresh whole cranberries simmered in butter with a tablespoon of honey.
Delicious and nutritious gluten free primal pancakes. The zucchini adds moisture and flavour! Yum! Delicious later on from the fridge as well.
Ingredients
- 1 grated organic zucchini
- 3 free-range eggs
- 3 tbsp coconut oil (soft or melted)
- 1/4 cup coconut flour
- 1 cup white rice flour
- 1/2 tsp Upgraded Vanilla
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 1 cup whey or milk
- a pinch each of baking soda and baking powder
Instructions
- Mix the eggs, coconut oil, whey and zucchini together first.
- Add the spices.
- Add the 2 flours and the bs/bp.
- Mix well.
- Heat up a pan on medium with a good amount of butter. Keep the butter just bubbling but don't let it smoke!! If it starts to turn brown it's too hot.
- I used a 1/3 cup measure for each pancake.
- Let the cake cook on the first side until you can jiggle the pan and top of the cake doesn't look liquidy, then it's ready to flip!
- Serve with grass-fed butter, raw honey, organic berries.
If you make this, let me know what you thought! How did they turn out for you? I think the temperature of the pan and the butter is pretty important for getting that nice crispy golden texture.
I’ll be posting instructions on how to get Upgraded (high quality toxin free Madagascar) vanilla and also how to get or make grass-fed organic raw whey at some point soon.