I have a new pancake recipe thanks to my lovely Aunt Phyllis. Buckaroo and I found this one quite fluffy, but I did substitute milk for the water and added a smidge of vanilla and honey as well. I'm not sure that R will appreciate them as he is not a fan of coconut oil-- or coconut in any form-- but I liked them muchly, as did my five-year-old boy.
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| Photo courtesy of Joshua at Wikimedia Commons |
Prepare wet and dry ingredients separately. Mix together. Heat skillet and a skosh of oil on medium until it sizzles with a splash of water. Pour a 1/4 cup of batter. Cook until the top bubbles, flip. I test for doneness by smooshing the top of the pancake. When it bounces back, it's ready.
Yes, yum. I ate mine with apricot jam.
Phyllis's Wheat-Free Pancakes
1/4 C milk
1 Tsp vanilla
2 Tb coconut oil
1 Tb honey
1 Cup of almond meal flour
1 Tsp baking powder
Pinch of salt.
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