I really wanted pancakes for breakfast but couldn’t see how the Gluten-Free flours would behave enough to not stick so I could flip em! why is GF flour so sticky? Hmmm
Anyway, Sunday breakfast pikelets it is!
They were much the soft fluffy texture inside as regular flour pikelets, but the coconut flour offered a natural sweetener… I’ll keep playing with the recipe to try eliminate the 1/4c of sugar. They were fine to eat without butter and jam/golden syrup too so I had mine just plain and hot from the pan.
Here’s my recipe:
1/2c Avalanche coconut flour
1/2c GF Edmonds flour
1tsp baking powder
1/4 tsp salt
20g melted organic coconut oil or butter
2c of milk, buttermilk, coconut milk, almond milk… whatever you like – **approx to make a batter
**Note: I need to work out a more exact for the milk, so just watch when you mix it in last how your batter texture becomes more liquid and stop when it reaches a thicker run off the spoon fluidity than pancakes batter.