Remember those Saturday morning breakfasts when you rolled out of bed, brewed up some delicious coffee and whipped up some delicious pancakes. In my house you have to compensate for a husband who can’t have gluten, eggs, or corn, a son who can’t have gluten, a daughter who can’t have dairy and now a baby with FPIES to rice, bananas, avocados. Most days I feel like a Kitchen Chemist and am wondering if what I am concocting will be delightful or dreadful. Although we don’t fight food aversions like many FPIES families do, little bit is definitely starting to turn her cute little nose up at the purees in favor of anything she can self-feed. These pancakes were an attempt to give her that independence.
FPIES Coconut Flour Pancakes
- 3 eggs, room temperature
- 1 cup coconut milk ( I use the canned to avoid extra ingredients)
- 2 teaspoons vanilla extract (we did not use this, but I plan to trial it next month and will add it in at that time)
- 2 tablespoons coconut sugar
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 tsp coconut vinegar
- 1/2 teaspoon sea salt
- coconut oil frying
- Preheat griddle or pan to medium-low heat.
- In a small bowl beat eggs until frothy, about two minutes. I used the hand mixer with a whisk attachment.
- Mix in milk, vanilla, and coconut sugar.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together.
- Add in the coconut vinegar and stir a few times.
- Add wet mixture into dry until coconut flour is incorporated.
- Add coconut oil to the pan.
- Spoon a few tablespoons of batter into pan for each pancake. Spread out with the back of a spoon. You want these fairly thick.
- Cook for on each side for 2-5 minutes until bottoms are browning and can be easily flipped.
- Flip and cook another 2-3 minutes.
- Let cool and tear into bite size pieces or serve whole depending on the age of your kiddo. We stored these on the counter and little bit had them for snack and breakfast the next day.
This recipe was inspired by Chella’s Common Sense.