Coconut Buckweat Pancakes

Coconut Buckwheat Pancakes

Ingredients:
1 1/4 c. Coconut Flour
1 1/2 c. Buckwheat Flour (light or dark)
1/4 c. Sugar
2/3. tsp Bakewell Cream*
1 tsp. Baking Soda
2 Tbs. Veg. Oil (or melted butter)
2 c. Milk (or favorite milk substitute)
1 c. water
1/4 c. flaxseed egg substitute

Procedure:
Combine all dry ingredients into a large mixing bowl.  Add all of the wet ingredients and stir together.  In working with coconut flour, you may find that it absorbs quite a bit of moisture (please see tomorrow's post when I discuss my experience trying out coconut flour).  This batter will be thicker than a "normal" pancake batter, but it should still be able to spread on it's own a little bit when poured onto the griddle, you may have to spread it out with a stroke or two of a spoon, but it should not sit idle in a clump on the pan, or be so runny that is spreads really thin.  Cook on a medium hot skillet, well buttered (or oiled).  Until the bottom is golden brown and the top should be starting to set.  These will not get bubbles in the raw batter on the top while they cook like "full gluten" pancakes (please see bottom left picture).  Carefully loosen them from the pan, as they will be prone to stick because of the high protein content of the coconut flour.  Flip them over and finish cooking the other side.  They will be firm to the touch and seem somewhat heavier than "full gluten" pancakes.

Pancake ready to flip

Pancake, after being flipped

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The flavor of these is very good.  The sweet coconut flavor blends well with the buckwheat flour (which can sometimes overpower an item) making the buckwheat taste more like a whole wheat blend.  The texture is heavier than that of the other buckwheat pancakes that I have posted, and much heavier than "normal full gluten pancakes".  When warm the pancakes have almost a creamy inside texture, when cool they become sturdy enough to make a delicious almond butter (or SunButter) sandwich out of.  My son really likes them for a snack as well as breakfast!  In the picture above, they are shown with the Citrus Prickly Pear Sauce, which was a great combination.  My son tends to eat them warm with butter and a sprinkle of sugar or cinnamon sugar.  Because of their heavy nature, and high protein content these are very filling and a healthy start to the day!  These would be great with mini chocolate chips added or maybe some mashed banana...  or Both!  Sounds like a good experiment to try next!


*Bakewell Cream is a leavening again manufactured in Maine, and usually only found in stores in Maine and other parts of New England.  I highly recommend using this in most quick breads and especially biscuits.  If you are not able to procure the Bakewell Cream, you can simply use 1 tsp Baking Powder and 1/2 tsp of Baking Soda, it will still work good for these pancakes with the coconut flour.