At long last, a without grain hotcake worth eating! These flapjacks are delicate, cushy, simple to make, thus scrumptious. You’ll never need to eat those hard, pale, eggy paleo flapjacks again!
At long last, a without grain hotcake worth eating! These flapjacks are delicate, cushy, simple to make, thus scrumptious. You’ll never need to eat those hard, pale, eggy paleo flapjacks again!
These hotcakes are made with custard and coconut flour, which give that light and fleecy surface. Rather than utilizing about six eggs, which is by all accounts standard in many plans calling for coconut flour, I join flax seed supper, which helps tie the combination together and thus, permits us to utilize less eggs (Yay for no more eggy-ness!)
INGREDIENTS
- 2/3 cup of tapioca flour
- 1/3 cups of coconut flour
- 2 tbsp flaxseed meal
- 1 tsp of baking soda
- 1/2 teaspoon of cinnamon (optional)
- pinch of salt
- 1 large or 2 smaller ripe banana(s), mashed
- 2 eggs
- 1/2 cup of almond milk or other milk of choice (a splash more may be needed if it’s too thick)
- 1 tablespoon maple syrup
- coconut oil, for greasing the pan
INSTRUCTIONS
- In a large bowl, blend together dry ingredients. Add mashed banana, eggs, milk, syrup, and stir until well combined.
- Pour batter by 1/4 cupfuls onto a well greased, hot griddle/pan set on medium-low heat. Flip when bubbles begin to appear on the surface. Cook pancakes until center is set and thoroughly cooked on the inside. Makes about 12 4-inch pancakes.
