Tuesday, June 19, 2012

gluten free coconut pancakes with blueberry syrup

Lately it seems like everyone is on some sort of special diet. Between the vegan, the low-carb, the gluten free, the paleo, the dukan, and whatever else kate or britney or beyonce isn't eating at the moment, I have a hard time keeping everything straight. Is rice healthy this week or harmful? Are bananas virtuous or verboten? Staying up on the diet trends is enough to make my head spin. 

Personally, I tend to stick to the basics, with a healthy dash of sweets and other indulgences thrown in for good measure. (Full disclosure: I'm writing this after a dinner of Artichoke Pizza. And kale salad. Balance.) Regardless, I'm always up for trying something new and healthy. Plus, so many people need to be on restrictive diets for medical reasons that it's important to have some alternative recipes in my baking repertoire.

That's where these pancakes come in. Made with coconut flour and plenty of eggs, they are naturally gluten free. More importantly, they also look and taste great. Which in my book means they satisfy the most critical of dietary requirements. The fact that they're healthy is just the icing on the (wheat and dairy-free) cake. 

Coconut Pancakes with Blueberry Syrup

For the Pancakes
Recipe via Nourishing Days

4 eggs, room temperature
1 cup coconut milk
1 tablespoon honey
2 teaspoons pure vanilla extract
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
coconut oil, for frying

Heat a griddle (I used a cast-iron skillet) over medium heat. Beat eggs until frothy, and then add coconut milk, honey and vanilla. In a medium bowl, combine the dry ingredients. Add 3/4 of the wet ingredients to the dry ingredients, stir to combine, and allow the mixture to stand for a few minutes. If it seems thick, add some more of the wet ingredients. The mixture should be thick and scoopable. 

Use coconut oil to grease the pan, and add 1/4 cup batter, spreading slightly if necessary to ensure a smooth, even circle. Cook the pancake until the top is starting to dry out and the bottom and edges are brown. This should take a few minutes. Flip the pancake and cook for 2-3 minutes more. Remove to a plate and keep warm while repeating with the remainder of the batter.

For the Blueberry Syrup
1/2 cup blueberries
1/4 cup maple syrup

Add the blueberries and maple syrup to a small skillet. Heat over medium high heat until the syrup is boiling, and some of the blueberries have burst. Continue cooking until the sauce begins to thicken slightly, but there are still some whole blueberries that retain their shape. Transfer to a heat proof container, and serve alongside the pancakes. 

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