Coconut flour pancakes with a special ingredient
Oodles of coconut flour pancake recipes speckle the internet (including my fantastic Ultimate Coconut Flour Pancakes). So why would I go to the bother of posting another recipe?
The “secret ingredient” in these pancakes sets them apart from any other grain-free pancake recipe you’ve tried: it’s gelatin! As I discuss below, gelatin not only adds a nutritional boost but it creates a delightful, non-crumbly texture.
I love gelatin as a real food supplement powder. Gelatin from healthy animals (like this one) provides a potent dose of amino acids proline and glycine which support liver and bone health. Additionally, gelatin boosts digestive function by allowing ingested food to absorb digestive juices.
But that is just the beginning. A few other capabilities on Gelatin’s resume include:
- It supports the thyroid – I recommend at least a tablespoon of gelatin daily to those with hypothyroidism
- It supports glutathione production, which is a key component in detoxing toxins from the body
- It opposes estrogen and supports progesterone (a good thing because many, many women and men are estrogen dominant)
- It promotes a good sleep with an inhibitory effect on neurotransmitters
- It soothes and heals the GI tract
Why Grassfed Gelatin?
Grassfed gelatin, available in large health food stores or online as Great Lakes Gelatin or Bernard Jensen Gelatin, is worth the higher price tag than the typical supermarket brand gelatin. Just like any animal-based food, it is drastically more nutrient dense and nourishing if it comes from a relaxed, pastured animal free of antibiotics and artifical hormones.
Does gelatin really make a good coconut flour pancake?
Yes. Just yes. I adore the texture of these pancakes even more than my ever-popular Ultimate Coconut Flour Pancakes. You know how some folks prefer milk chocolate and some prefer dark chocolate? I think, when it comes to pancakes, some people prefer fluffy and some prefer the thick-crepe texture. These pancakes are the latter–slightly chewy, moist, and pleasantly dense (in a way that is satisfying, not heavy).
And another thing. Coconut flour pancakes usually meet a crumbly, dry demise. Not these! These pancakes hold together beautifully, since the gelatin acts as a binder in the batter. They are perfectly pliable, but never gummy or rubbery.
- 1/4 cup coconut flour
- 1 Tbs. grassfed gelatin
- 4 pastured eggs, at room temperature
- 1 heaping tbs. softened butter or coconut oil
- 1/2 cup coconut milk (this one doesn't have any icky additives or BPA)
- Coconut oil or ghee, for the pan
- Start heating a seasoned cast iron skillet or enamel skillet over medium heat. Whisk together the coconut flour and gelatin. Stir in the eggs, beating until a smooth paste forms.
- Stir in the butter/coconut oil until combined, then add the coconut milk.
- Cook the pancakes in the hot skillet with coconut oil/ghee. Cook until the edges and center starts to look opaque, then flip. Smaller pancakes will be easier to flip.
- Makes about 2 servings (12 small pancakes).