I’ve been experimenting with coconut sugar this month; I was surprised to read it scores as the lowest glycemic load of any other sugar, two teaspoons coming in at zero calories and 5 grams of sugar. Also it is high in potassium, don’t get me wrong, sugar is sugar and it should always be consumed in moderation but if we are going to use it why not choose wisely? Anyway, this morning I woke up craving coconut and pancakes so I whipped these up. Feel free to switch out the banana for any other fruit or none at all. The flours are all interchangeable too, this morning I used a ground buckwheat “cereal” from Bob’s Red Mill because I am out of buckwheat flour and wanted the added nutrition of buckwheat. This recipe makes approximately 5 medium sized pancakes so make sure you’re sharing. 🙂
Non-stick fry pan oiled with coconut oil on medium/high heat
¾ cup Rice Flour
½ cup Coconut Flour
¼ cup Buckwheat Flour
1 tablespoon Baking Powder
1 tablespoon Potato Starch
1 tablespoon Coconut Sugar
2 tablespoons Coconut Oil, melted
1 large Egg, beaten (or *egg replace of our choice)
1 ½ cups Milk of your choice (I used goat’s milk but any alternative will work)
1 Banana, sliced
Combine dry. Add wet and mix well. Add chopped banana here or right onto of pancake in the pan.
* Optional Egg Replacer: For one egg equivalent, add 1 tablespoon chia seeds to 3 tablespoons water. Let sit for 15 minutes. Stir, then use as you would eggs in baking.