With the blend of allergies my son has, we have forsaken him access to anything with grains, eggs, dairy, nuts, soy, refined sugar and other ingredients. While the rest of the family had been able to enjoy coconut waffles/pancakes (which are made with generous amounts of eggs and pastured butter), my son felt very left out. Mad searches for recipes led to numerous failed attempts to substitute ingredients and make a palatable pancake that actually had the structure and close texture to the pancake (he wanted to be able to pick them up and eat them with his hands like everyone else). So I began experimenting over the course of a few Sundays (the day I usually make waffle/pancake for breakfast). The recipe below is probably my only 100% self-creation. The texture is not exactly like a fluffy pancake, but it can be picked up and dipped into our fruit sauce ( we call it jam but it isn’t really) or to make sausage sandwiches (two pancakes with a sausage patty in between). These pancakes are so tasty my kids who are not allergy-restricted prefer these to our coconut waffles/pancakes. You should also note that we do some seasonal variations to keep them interesting.
Note the cooking method relies on the ingredients melting together as they cook- don’t try to rush the process with higher heat or these will burn which makes them crumbly.
- 1/4C whole Flax seed
- 1/4C shredded coconut
- 1/4C coconut flour
- 1-2t cinnamon
- 1t freshly ground nutmeg
- 1T raw honey
- 1/4C coconut oil
- 1/4C coconut spread
- 1/2C coconut milk
- 1/4 coconut water as needed
- 1 whole banana, mashed (or home made applesauce, or pureed winter squash, or pureed roasted pumpkin)
- Vitamix blender, 2T disher, flat griddle
- In a small saucepan (we have a tiny All-Clad melting pot) melt together the coconut oil and coconut coconut spread.
- In a mixer (I use a Vitamix) process the flaxseeds until they are finely ground; then add the shredded coconut and pulse until integrated. Add the coconut flour, cinnamon and nutmeg and pulse once or twice to combine.
- In a mixing bowl mash the banana with a fork. Add honey, coconut milk and coconut oil mixture and mix thoroughly.
- Combine the dry ingredients with the wet ingredients in the mixing bowl and integrate with a fork. The consistency will resemble sandy peanut butter.
- Heat griddle on medium heat and melt enough coconut oil to coat the griddle.
- Spoon approximately 2T of batter using a disher or tablespoon (about the size of a mid-sized meatball (Do not try to immediately flatten them-they may crumble apart). Cook on one side until golden and turn over. Now you can flatten them with a spatula to about 1/4 thickness (any thinner and they may fall apart).
- I like to serve them with homemade syrup made by covering 1C frozen blueberries with water, bring to boil, reduce heat and simmer while everything else cooks. I don’t really shoot for a thick sauce, but you can 🙂
My kids love these pancakes more than our usual coconut flour pancakes, and for my son, these are the only pancakes he can have. We save leftovers and make mini sandwiches for him using sunbutter and jam.