For the Pancakes:
1/3 cup Coconut Secret Coconut Flour
2/3 cup whole wheat pastry flour -or- gluten-free flour mix
2 tsp baking powder
1 Tbs evaporated cane crystals
1/2 tsp salt
2 Tbs coconut oil or canola oil
1 1/4 cups So Delicious Original Coconut Milk Beverage
1 Tbs pure maple syrup
1 tsp vanilla
1/4 cup dark chocolate chips
For the Raspberry Sauce:
4 cups raspberries, fresh or frozen
1/2 cup Coconut Crystals
1 Tbs cornstarch or arrowroot mixed with 2 tablespoons water
To make the Pancakes:
Heat a large skillet or pan for 2-5 minutes. Lightly spray the pan with cooking spray.
Mix dry ingredients until well combined. Make a well in center, and fill with wet ingredients. Add chocolate chips, and mix until combined, but still a little lumpy. Spoon batter onto pan. I use 3 tablespoons per pancake. Cook until bubbles appear on top, about 3 minutes, then flip and cook for another 1-2 minutes until golden brown. Serve with raspberry sauce.
To make the Raspberry Sauce:
Combine all ingredients in a medium saucepan. Cook over medium heat, stirring often, for about 15 minutes until the sauce is thickened. (If using frozen raspberries, it will take a little longer.) Remove from heat, and let stand for at least 10 minutes before serving.
June 15, 2012
I haven't tried using coconut flour for pancakes. This is worth a try:-)