What's for breakfast?
Without the ability to utilize eggs in recipes my choices for making pancakes or other baked goods have been limited. I created my own pancake recipe two years ago using coconut flour, chia seed, and flax but they were always so moist I felt I had to keep trying.
I'll never make a replica of an IHOP meal with our limitations, but it's fun experimenting. I have made some killer IHOP tasting pancakes but for that I used cashew flour, and that's not always on the "go" list for people. Sigh. Food allergies!
Recently I was looking for something new for the morning and thought I'd have a go at my old pancake recipe. I gathered the ingredients and, out of pure laziness, dropped spoonfuls on a cookie sheet and popped it in the oven. I was delighted to find that the "pancakes" came out drier and solid, unlike when cooked in the pan. I took a bite and was extremely pleased with how they turned out...so I promptly added sunbutter and voila - instant "peanut butter toast"!
Coconut Flour Breakfast Oven Cakes
1/3 cup coconut flour
3tbsp flax meal
1/2 tsp salt
1/4 tsp baking soda
1tsp cinnamon
1/2 cup coconut milk
1/4 cup unsweetened applesauce
2 tbsp maple syrup, grade b
Preheat your oven to 375* and grease a cookie sheet with coconut oil.
Mix your dry ingredients in a bowl.
Mix the wet ingredients in another bowl.
Add the dry to the wet and mix thoroughly. Let this set for a minute or two as the coconut flour will absorb all the liquid and expand slightly.
Drop spoonfuls onto the sheet and flatten to your liking. They will not spread or change shape.
Bake for 30 minutes until they are an acceptable shade of golden brown.
Lather with sunbutter and enjoy! My girls eat them with applesauce.
-Stacey
~Stacey
OK so I tried again with more liquid. I wasn't able to press them together much. Still crumbly and dry. I added 2/3 cup milk instead of 1/2. Should I try to form balls in my hand first and then flatten?
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