It's Secret Recipe Club time!
For those who don't know, each month SRC members are assigned a blog in secret from which to choose and prepare a recipe. Then we all post on the same day and have fun working out who had who!
This month I was assigned the blog Dessert Before Dinner by Stephanie. Stephanie recently moved to LA with her husband and cat and she loves making bread and ice cream. Just like me she used to make lots of desserts but after she got married she focussed more on main meals and 'real food.' Stephanie had my blog for SRC last month so it was fun to have a look around her site this month!
Here are just a few of her recipes that caught my eye:
Lemon Caper Quinoa Patties, Coconut Flour Pancakes, Apple Stuffed Pork Tenderloin, Coconut Milk Kanten, Coconut Flour Cake with Fudge Frosting, and Cinnamon Lime Panna Cotta just to name a few!
Given that I am off both gluten and dairy at the moment, and have a pantry full of coconut products, I had to go with Stephanie's coconut flour pancakes.
I make pancakes at least once a week for the kids, and sometimes for my lunch as a treat while I'm studying. I have made coconut flour pancakes before but this recipe was a little different, using dried coconut and some spices.
Stephanie says the recipe serves 2 for breakfast, but I got just 4 perfect little pancakes from the mixture which would be a hearty serve for 1 around here!
These were reminiscent of the oatmeal pancakes I've made for brunch previously, with the shredded coconut giving a similar chewy texture to the oats. So if you are newly off gluten and want something substantial for breakfast, these pancakes not only taste great they will keep you full until lunchtime.
Coconut Flour Pancakes
Recipe from: Dessert Before Dinner
2 tbs milk (almond or coconut would be good)
1 ts honey
2 tbs coconut flour
2 tbs shredded coconut
1/8 ts bicarb soda
1/8 ts cinnamon
1/8 ts nutmeg
Heat up a frypan over medium heat.
In a small bowl mix together the eggs, milk, honey, bicarb and spices. Add the coconut flour and shredded coconut and mix until just combined.
Grease the pan with a little coconut oil and dollop in 4 spoonfuls of mixture, flattening each out into a pancake.
Fry for 2-3 minutes on each side or until cooked through.
Serve with maple syrup and strawberries.
Thanks for a great recipe Stephanie!