Tragedy usually strikes when you’re craving pancakes and you have just enough milk for coffee in the morning. Sacrifices are made and regret steams out of no matter what you had to settle for.
But we had a can of coconut, so I was feeling pretty confident about my choices when Elisabeth came home for lunch and the pizza that she had been planning on having for lunch somehow disappeared in the past 36 hours. But let’s not dwell on that. Instead, I offered to make the pancakes gluten-free, making what I thought was going to be a full circle massive compromise. Instead, I may have to change my 32 year old pancake recipe.
4 duck eggs or 5 chicken eggs
1 can coconut milk
2-4 tbs brown sugar or to taste (if you can find coconut sugar use it here)
1-2 tsp vanilla
1 tsp cinnamon
2 cups flour (I used 50% bob’s 1:1 and 50% of some featherlight mix I had (50% rice and 50% tapioca starch, but I would use all 1:1 the next time)
1/4 tsp salt
2 heaping teaspoons baking powder
Directions are pretty simple, mix wet with wet and dry to dry. There’s no gluten in the batter so mix well. Cook on medium heat on a grill or frying pan until the edges are dry and the bubbles in the centre of the pancakes pop and don’t fill back in. The other side cooks in half the time.
Immediately serve to the person you love. Everyone else can hope you remembered to preheat the oven.
Between the coconut milk and the cinnamon, these are fantastic. I had completely forgotten they were gluten-free. My old recipe is for the big fluffy pancake. These are much more crepe-y, even with the leavening. I’d make these again in a heartbeat even if I had enough milk for pancakes and coffee.