Healthy Cooking Mom

The very first recipe i tried containing coconut flour was pancakes and it was an epic fail! They tasted like egg and even though it was cooked good it didn’t taste like cooked eggs usually do it was more of a raw egg taste! Yuck! So i moved onto other things but then little t was rushed to hospital having seizures in the middle of the night a few weeks back, it was awful he wouldn’t respond and his oxygen was really low he had had another seizure at the hospital then after anti seizure medication he finally came round, they ruled out any tumours, infection etc with an MRI, EEG, lumber puncher and blood tests, luckily he was sedated for all them but we were left with no answers as to why it happened! With the possibility that it could happen again i started some research and one of the things i came across was a high fat low carb diet, with little t being autistic any diet changes have to be gradual but what we decided was for now we would just reduce the carbs he has rather than cut them out because it may not happen again. One in three autistic children have epilepsy and its in my hubbys family but we hope and pray this won’t be the case for our boy because it was awful and I’ve never been so scared in my life!

This is why i decided to give the coconut pancakes another try, don’t let the amount of eggs put you off it definitely doesn’t taste eggy! Both little t and little s love them and didn’t have a problem with the change.

You will need two bowls, i really hate dirtying more than one bowl and usually just dump everything in but in this case its needed trust me 🙂 so in the mixing bowl mix the eggs, melted coconut oil (melt in a pan on a low settling) the milk.. I use coconut and almond, oat or hemp milk and the apple cider vinegar.

In another bowl put sugar, cacao, coconut flour and baking soda and mix it till it’s fully combined, then mix it into the liquid.

Depending on your coconut flour you may need to add just a little more milk, once you have let it sit for a couple of minutes you get the idea of the texture so if its too thick add a little more, you want the pancake to spread nicely when you put it in the pan, so not to runny and not to stiff if you have to practice this part, i did plenty of times! then don’t worry about it they still taste great 🙂

You want the heat not to be too high otherwise it will burn but as its different on all appliances its another thing you will have to practice, but for my hob it was on medium. They take a little longer than regular pancakes to cook but they are worth the wait i promise 🙂 A good indicator is when the small bubble holes appear around the edge and you can see in the photo above that its starting to look cooked around the edge, then its time to flip it over and this is where it rises, we serve with maple syrup but make sure you get the proper grade A not the fake stuff.

If you live in the UK and need any help finding any of the ingredients or would like advice on which to buy please leave a comment or send me an email I would be more than happy to help 🙂 

Ingredients 

2 tablespoons melted coconut oil

4 eggs

1/3 cup dairy free milk

1tsp Apple Cider Vinegar (AVC) 

1/4 cup coconut flour 

1/4tsp baking soda

2TBS coconut sugar

2TBS cacao 

Directions

Turn the hob onto medium and heat up a frying pan using a little advacdo oil, (you don’t want too much because the mix will just soak it up) while you put the mix together. 

Melt coconut oil on low heat and put into mixing bowl along with eggs, milk and ACV. 

In a separate bowl mix together all dry ingredients then add them to the wet mix and stir till combined. 

If you need too add a little extra milk. 

Use a 1/4 cup to measure the batter mix into the frying pan. 

Wait until you see bubbles around the edges and it looks half cooked this will make it easier to flip. 

Serve with real maple syrup and fruit ☺ 

Enjoy 🙂