Grain Free Pancakes (SCD)

Grain Free Pancakes on the griddle

Okay, as promised, here is the recipe for Grain Free Pancakes for those of you following the Specific Carbohydrate Diet (SCD) or just eliminating all grains.  I originally came across this recipe as a “pan bread” from Naomi Devlin’s blog.  She had used nut based flours to make a really wonderful pancake… literally one large cake finished in the oven.  Well, since our family is nut free, I began experimenting with the basis for her recipe using coconut flour.  It took me a couple of tries, but I eventually ended up with a “pan cake” that was worthy of our homemade honey syrup!  Then, I began to work on little, silver dollar sized pancakes.  It takes a steady hand to flip these little goodies, and a well greased skillet.  The first couple you flip might turn out oddly, but you will begin to see when they are ready to turn.  Just make sure you have a hot skillet when you brush the coconut oil on, otherwise they will stick like mad.  Also, watch your heat as they cook.  Coconut flour products tend to burn easily, so do not walk away from the griddle!

I have given you both the “pan cake” and the pancake”s” instructions in the recipe below.  I enjoy just simply butter on top of these pancakes.  They are just so good on their own and sweet from the addition of the banana.  You can bet that I am working on making that Mock Whipped Cream suitable for the Specific Carbohydrate Diet just for these pancakes though…  it will make a really great dessert!

Grain Free Pancakes (SCD)

Ingredients:

• ¼ cup finely ground coconut pulp (from making coconut milk), or unsweetened finely ground coconut meat
• ¼ large ripe banana (no green on the peel, with brown spots)
• 1 med or large egg
• pinch of salt
• 1 Tbls coconut oil
• ¼ cup coconut milk (be sure to use homemade or one without additives for SCD)
• 1 tsp – 1 Tbls honey (depending on how sweet you want it – the banana helps with sweetness too)
• 1 Tbls coconut flour, sifted
• dash of cinnamon
• 1 Tbls butter, coconut oil or palm shortening
• ¼ tsp baking soda

Method:

1. Heat oven to 350 degrees.
2. Mash banana. Blend all ingredients EXCEPT the baking soda and the last 1 Tbls butter/coconut oil (see bottom of ingredient list) in a blender or food processor. You could also do this in a bowl with a whisk making sure you got the batter very smooth.
3. Heat an ovenproof skillet over low heat and then add the 1 Tbls butter or coconut oil to melt. When melted, tilt the pan to coat with the butter/oil. You don’t want it so hot that the butter burns, just until the butter froths and is foamy when it melts.
4. When the pan is ready, add the baking soda to the batter and blend/whisk until well mixed and quickly pour the batter into the prepared, hot pan.
5. Place a lid over the pan and cook on the stove for 5-10 minutes on low until the pancake is dry around the edges and still wet/bubbly in the center.
6. Remove lid and transfer pan to the oven for approximately 10 minutes. You have to watch it, as the bottom will burn easily. It is done when it is puffed a little and the center is no longer wet.
7. When the pancake is cooked through, remove pan from oven and flip pancake out onto plate. Serve immediately with butter and syrup!

Note: You can also make traditional pancakes on a griddle with the batter.  Just make sure your griddle is hot and then brush it with coconut oil.  I found making small pancakes this way is easiest, so only about 2 Tbls of batter per pancake.  They are ready to flip when dry around the edges and a little bubbly in the center.  To flip, you need to use a quick motion with your spatula so that they turn easily.  Again, watch these as they can tend to burn easily.

Enjoy!!