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Monday, 9 March 2015

Fluffy Chocolate Chip Pancakes with Coconut Flour

We really do love pancakes around here.  But I'm always mixing it up, experimenting with flour mixes, and seeing how things turn out.  I'm always playing around with the proper ratio of coconut flour to add into things (since you have to adjust liquid when you add coconut flour).  These versions have been a hit! We've made them over and over.  Occasionally, I will double the recipe so we have plenty of leftovers.  They store well in the refrigerator (if there's leftovers).  And, if I make sure they're fully cooled, the freeze well, too.  Win-win for us around here since they make for easy, quick breakfasts.  You can make them so they're thicker/fluffier, or thinner/not as fluffy by adjusting the amount of milk you use.  Enjoy!

Fluffy Chocolate Chip Pancakes with Coconut Flour
Makes ~36  4" - 5" pancakes

Mix in a large bowl:
3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup white rice flour
1/4 cup tapioca starch
1/4 tsp xanthan gum
2 Tbsp brown sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon

Add and mix until most lumps are gone:
2 eggs
4 Tbsp oil
1 tsp vanilla bean paste (or extract)
1 3/4 cup milk (Less or More depending on how thin/thick you prefer your pancakes; lactose-free works great)

Add in:
1/4 - 1/2 cup mini semi-sweet chocolate chips

Cook over medium-low to medium heat.  I usually wait until I can see the bottoms are browning and then flip.  I also tend to not need to use butter after the first batch in my pan, but it depends on what sort of pan you use.

These are great with maple syrup and coconut whipped cream (they sell this now in the squirt cans the kids love, or you can make your own by whipping the thick part of canned coconut milk with a bit of powdered sugar and touch of vanilla).

Leftovers store great in the refrigerator.  You can even freeze them - but make sure they're fully cooled to help them avoid sticking together.


With a bit of coconut whipped cream on top. Yum!

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