Coconut-Flax Pancakes (Gluten-free)

As promised in the previous post, I would share this recipe for gluten-free pancakes. Hands down, this is the best gluten-free recipe I found thus far. It does take a few more ingredients than usual (my introduction to coconut flour), but it is well worth it. Also, the health benefits of coconuts are great, good carbs, dietary fiber, source of protein.

Coconuts are even making their way into celebrity status these days. Friends of mine got hooked on the new coconut water craze, from the samples they tried at marathon food expos. They are a great source of hydration and electrolytes for runners. I also came across "The Coconut Diet" book in Barnes and Nobles, which I have never heard of. They claim after one week of switching from vegetable oil to cooking with unrefined, virgin coconut oil, you will feel a new sense of vitality. Coconut is proven to reverse the effects of dementia and Alzheimer's disease because of the good fatty acids they contain, so they may be on to something.

With spring around the corner and Easter soon coming, I thought this recipe would make a great centerpiece on your  Easter brunch table. Serve alongside fresh fruit and 100% maple syrup, and you're in for a tasty and healthy treat. People will wonder what is so amazing and different about these pancakes.

Coconut-Flax Pancakes (10 pancakes)

Ingredients:

• 1/3 cup brown rice flour*
• 1/3 cup white rice flour*
• 1/4 cup sugar
• 3 Tablespoons potato starch*
• 3 Tablespoons tapioca flour*
• 3 Tablespoons coconut flour*
• 2 Tablespoons flaxseed meal
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 1 1/4 cup low fat milk
• 1/4 unrefined, virgin coconut oil + some for griddle
• Fruit such as pineapple and raspberry for garnish (optional)

* I found these ingredients in a health food store, Bob's Red Mill brand

1. To save time, I added all the dry ingredients into a brown paper lunch bag, folded it over, and placed it in the fridge the night before. The flour ingredients need to be refrigerated or placed in freezer after opening. 

2. The next morning, I whisked the dry ingredients in a medium bowl. Then, I microwaved the coconut oil and milk for less than a minute, or until melted, but not too hot. Whisk in the eggs briefly, and then pour into the dry ingredients. Incorporate carefully and add 1 tablespoon water if batter is too thick. 

3. Grease nonstick griddle with 1 teaspoon coconut oil and spoon 2-3 Tablespoons of batter onto the griddle.  Cook about 3 minutes first side, 2 minutes second side on a medium heat. Top with syrup, fruit, pecans, macadamia nuts or whatever you prefer. I enjoyed keeping it tropical with the pineapple.

Recipe adapted from Food & Wine, March 2012 edition

For Nutrition Facts on Coconut-Flax Pancakes, please visit Shape Up America!

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