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:
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1/4 cup (approx. 30g) organic coconut flour
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3 large eggs
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1/4 cup milk
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2 tablespoons melted coconut oil (or ghee)
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1 to 2 tablespoons sweetener (honey, coconut syrup, or coconut sugar)
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1/4 teaspoon baking powder
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A pinch of salt
For the topping:
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Organic pistachio cream (100% roasted and ground pistachios)
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A handful of chopped pistachios (for extra crunch)
Method of Preparation:
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Whisk the liquid ingredients: In a deep mixing bowl, thoroughly whisk the eggs, milk, melted oil, and sweetener.
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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.
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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).
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Heat the pan: Heat a non-stick frying pan over medium heat and lightly coat it with a very small amount of coconut oil.
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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.
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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.
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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!