Fluffy Silver Dollar Grain Free Pancakes
My dad was the pancake maker in my house growing up. I can remember waking up on a Sunday morning to the smell of homemade pancakes and buttery syrup. Normally there would be sausage frying that had a rich sage smell. I loved those mornings! I can bring up that smell wafting into my bedroom as I write this blog post. I especially loved the “Silver Dollar” ones that were about 3″ round and so cute! The desire to have grain free pancakes that taste like the real thing was a strong urge for me. I made countless recipes and although they tasted ok, they were flat and mealy. Bummer! I stumbled across this recipe in a vintage church cookbook that I had picked up in a thrift store. I found a recipe titled “Flour Free Pancakes”! I could hardly believe it. Apparently alternative methods of cooking are nothing new! I tweaked the recipe and made these fluffy silver dollar grain free pancakes. I am happy to announce that with the addition of the apple cider vinegar this recipe makes beautiful conventional looking pancakes that have a rich flavor and fluff up like a champ!
Fluffy Silver Dollar Grain Free Pancakes
3 large pasture eggs, room temperature
¼ cup organic full fat coconut milk
1 tbs coconut oil
1 tbs black strap molasses
1 tsp pure vanilla extract
¼ tsp apple cider vinegar
1 ½ cups blanched almond flour
½ tsp baking soda
¼ tsp sea salt
Pre-heat griddle over medium low heat, careful not to over heat. Add all ingredients in the order of the ingredient list, in a blender or food processor. This is important because it keeps the dry ingredients from sticking to the bottom of the blender or food processor. Blend well, until batter is smooth, at least 1 minute. Batter should be smooth but thick like cake batter. If it is too thick you can ad coconut milk one tablespoon at a time. Careful not to add too much or pancakes will not be thick and fluffy. Spoon 1 tablespoon of batter onto preheated grill, use small spatula to create a nice round shape. Almond flour pancakes will burn easy so watch carefully. When bubbles appear around the edges it is time to flip them. Slide a large thin turner under and flip in one continuous motion. Cook for 40-60 seconds (or until brown) and remove. Serve with fresh berries and organic pure maple syrup.
NOTE: To add special ingredients to the pancakes like blueberries, dark chocolate chips, or nuts, drop them in the pancake as soon as you spoon the batter on the griddle. This will keep them from getting a mushy spot around the special ingredients. Fresh fruit is best, frozen has too much moisture.
TIP: You can make a big batch and freeze them. Cool pancakes completely and then add them to an airtight freezer container. To reheat you don’t want to thaw them. Just pop them into the toaster frozen and reheat them. Makes a great fast easy and fun breakfast for the whole family!
