American pancakes with coconut flour and pistachio cream

A tried-and-tested, healthy recipe for American-style coconut flour pancakes with pistachio cream.

Ingredients:

For the pancakes:

• 1/4 cup (approx. 30g) organic coconut flour

• 3 large eggs

• 1/4 cup milk

• 2 tablespoons melted coconut oil (or ghee)

• 1 to 2 tablespoons sweetener (honey, coconut syrup, or coconut sugar)

• 1/4 teaspoon baking powder

• A pinch of salt

For the topping:

• Organic pistachio cream (100% roasted and ground pistachios)

• A handful of chopped pistachios (for extra crunch)

Method of Preparation:

1. Whisk the liquid ingredients: In a deep mixing bowl, thoroughly whisk the eggs, milk, melted oil, and sweetener.

2. Add the dry ingredients: Add the coconut flour, baking powder, and salt to the same mixture. Stir until you obtain a homogeneous, lump-free batter.

3. Let the batter rest: This is the most crucial step! Allow the batter to sit for about 3 to 5 minutes. Coconut flour is highly absorbent, and the mixture will noticeably thicken. (If it appears too thick after 5 minutes, add one more tablespoon of milk).

4. Heat the pan: Heat a non-stick frying pan over medium heat and lightly coat it with a very small amount of coconut oil.

5. Cook the pancakes: Pour 1 to 2 tablespoons of the batter for each pancake. Tip: Make the pancakes smaller, as gluten-free batter is more delicate and larger pancakes are more difficult to flip.

6. Flip carefully: Cook for about 2-3 minutes until the underside acquires a beautiful golden color and the edges begin to look set. Carefully flip them with a spatula and cook for another 1-2 minutes on the other side.

7. Serve: Stack the pancakes one on top of the other, spread them with the rich pistachio cream, and generously sprinkle with the chopped pistachios.

Enjoy your healthy and energizing meal!