Fluffy Pancakes from Heaven
These pancakes are like a cloud of goodness sent straight from Heaven. Do you believe in life after gluten and dairy? I do! And this pancake will make you a believer.
2 Enger-G eggs
1 can Trader Joe's coconut cream (only ingredient is coconut and water-find something similar)
1 tsp. vanilla extract (alcohol-free is best)
2 cups gluten-free flour blend
2 tsp baking powder (aluminum-free is best)
3 tablespoons coconut or cane sugar
Coconut oil for cooking
With a hand or stand mixer: blend the "eggs," coconut cream and vanilla extract until bubbles start to form and it becomes frothy.
In a separate bowl whisk together the flour, baking powder and sugar.
Fold the dry ingredients into the wet--be careful not to over mix and then let it sit for about 10-15 minutes.
In a pan or skillet warm up some coconut oil and scoop in a 1/4 a cup of batter into the pan. You can shake the pan around to help the batter spread out. The batter is thicker than a regular pancake. When the bottom is golden and little bubbles appear gently flip the pancake and make sure not to smash them down into the pan.
This made about about 8 pancakes and we topped them with sliced banana and real maple syrup.
These really don't need a story other than they are everyone's favorite pancakes. They take me back to the New Jersey diners of my youth. You won't miss the gluten, dairy or eggs, I promise.
I haven't used another egg replacer but I think a flax egg would work just fine. I use canned coconut milk because it doesn't have any thickeners or added chemicals. It is more pure than traditional store bought almond milk. It also froths up like milk.