Misti's 365 Project: Day 63

Misti's 365 Project: Day 62

Misti's 365 Project: Day 61

Pancakes and dinner biscuits

1/3 cup coconut flour = 56g = 2oz
1/4 tsp salt = 1g
1/4 tsp baking powder* = 1g
1/4 cup coconut oil (melt if solid) = 56g = 2oz
1/4 cup maple syrup* = 125g = 4.4oz
4 large eggs (233 g or 8.2 oz without shells)

Mix the flour, salt and baking powder thoroughly in a small bowl
Whisk eggs, oil, and syrup together in a medium sized bowl
Add the dry ingredients to the wet and whisk thoroughly.

We use a small 1/4 cup ladle in a medium-hot well-oiled skillet to make 8 pancakes. Your regular pancake instincts will tell you when to flip them. (Basically, when the top side has ceased to look runny -it is still shiny though- they are ready to flip... the air bubbles may or may-not make it through.... haven’t worked out why yet.

They are not quite as durable as their wheat-based cousins, but they are good eating. *We use half the syrup (2 tablespoons) because that’s plenty sweet enough for our palates. We can and do swap syrup for honey on occasions.

I’ve included weights because I always work better with weights.




Coconut Pancakes

Paleo Dinner Bread
(pictured above)
Preheat oven to 405°F (210°C)

1/3 cup coconut flour = 56g = 2oz
1/4 tsp salt = 1g
1/4 tsp baking powder* = 1g
1/4 cup coconut oil (melt if solid) = 56g = 2oz
2 tbsp Honey = 63g = 2.2oz
4 large eggs (233 g or 8.2 oz without shells)
1 cup almond flour = 113g = 4oz

Mix the coconut flour, salt and baking powder thoroughly in a small bowl
Whisk eggs, oil, and syrup together in a medium sized bowl
Add the coconut flour mix to the wet ingredients and whisk thoroughly. Place (dry) stoneware cookie sheet(s) in the oven 5 minutes before your batter is done.
Add 1 cup almond flour to the batter (keep adding ‘till batter is fairly firm)
Remove the cookie sheet from the oven and oil it.
Dollop batter onto hot, oiled cookie sheet (about 6 per sheet)
Bake for about 10 minutes (until the edges turn dark brown and the top is dry).
You’ll need a spatula to lift these from the sheet. Serve hot.



*baking powder
1/2 tsp cream of tartar
1/4 tsp baking soda
1/4 tsp arrowroot flour

Another gluten free pancake

Because of all the foods in the world, Jack loves pancakes.
He prefers Dad's Perfect Pancakes, but he'll take what he can get.

Tonight, while Dad was out on an Essential Oil errand, Jack annaounced that he was feeling enough for Dad's Perfect Pancakes or Mac and Cheese. We have already established that my mac and cheese isn't up to snuff, so he asked for Mamma's almost perfect pancakes.

We're out of almond flour and I wanted them done fast, so I found this recipe on Comfy Belly and Jack has paused devouring it long enough to proclaim them "really quite edible"...

FLUFFY COCONUT FLOUR PANCAKES

Ingredients (makes 5-6 silver-dollar-size pancakes)

• 3 large eggs or 4 small eggs
• 1 teaspoon of olive oil (or your oil of choice)
• 1/2 teaspoon of vanilla
• 1/4 teaspoon of cinnamon (optional)
• 1/2 teaspoon of baking soda (I now reduce this to 1/4 teaspoon)
• 1 teaspoon of honey or maple syrup
• 2 tablespoons of coconut flour
• fresh or frozen blueberries (optional)

Preparation

1. In a bowl, add all the wet ingredients and whisk together until well blended.
2. Add the dry ingredients to the wet mixture, and whisk mixture again until well blended and frothy – this will get them even fluffier!
3. Add additional olive oil or butter to a frying pan on medium to low heat and let warm for a few minutes. Next, pour the batter into small circles in the frying pan without letting the edges of each circle touch. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 to 5 minutes.
4. Wait until there are several bubbles appearing on top of the pancake circles and the edges are cooked, and then flip each pancake to cook the other side. This will not take long, so watch them carefully, and then move the pancakes onto another plate. Continue this until all the batter is gone.
5. Enjoy!