INGREDIENTS:
- 2 TBSP ground chia (or whole psyllium husks or 2 ripe smashed bananas)
- 1/3 cup filtered water (omit if using bananas)
- 1 tsp salt
- 2 TBSP Baking Powder
- 1/4 cup Coconut Sugar
- 6 to 7 TBSP coconut oil (melted) or olive oil
- 3 1/2-4 Cups Bob’s Red Mill All Purpose Baking Flour (can also use Teff flour)
- 2 1/4- 2/1/2 Cups Coconut Milk
- (optional) Cinnamon to taste
DIRECTIONS:
- Tip a large mixing bowl on it’s side and add the chia and water. Whisk and let it gel. Once it is firm, set the bowl down flat.
- On the other side of the bowl, add salt, baking powder, and sugar.
- Add in the oil and whisk everything together.
- Add flour and milk and whisk together until thick yet pourable.
- Ladle on to medium heat, greased, griddle by 1/4 measuring cup.
- Cook until bubbly, then flip. Continue cooking until light brown on both sides.
- Serve with butter, organic maple syrup, organic jellies, or whatever you like.
DISHING ON THIS DISH: This recipe will feed two hungry kids, Dad, and enough for Mommy. What I really love is making a huge batch the night before. Stored and covered, in the fridge, it’s a huge time saver in the morning.
WHAT’S IN THE CUPBOARD: Pancakes seem so easy, but they can be really tricky! For example, this recipe does not work with Bob’s Red Mill 1:1 Baking Flour Mix, but works great with Bob’s Red Mill All Purpose Baking Flour, King Arthur’s Gluten Free Baking Flour or any mix of both, but 3 cups Bob’s and 1 cup KA is the best. I’ve also used Teff Flour as a sub which works great mixed in or on it’s own. I’ve even added coconut flour to the mix in a pinch, which worked. In addition, 2 ripe bananas, smashed sub great for the chia seed OR use chia and bananas for extra flavor and extra volume. Whole psyllium husks can also sub for the chia and make fabulous pancakes.
The Recipe Train 