Quick & Easy Pancakes – 3 Ways

Coconut Vanilla Sorbet
September 10, 2013
Road Tripping, Expo Cooking & Finding the Balance Between Stop and Go
October 8, 2013

Someone mentioned to me the other day that they love my Blender Batter Pancakes recipe, but that sometimes they’re in too much of a rush to do the whole ‘prepare the night before’ thing, and they needed a simple pancake recipe for times like that. I agree – I don’t always soak the grains the night before, because pancakes are sometimes a spur of the moment thing. Like last night.

We arrived home from our road trip to Mackay in the afternoon, and I managed to scrounge through the fridge and freezer to find mince and veges for a quick dinner. But by 8pm I was hungry again. That’s when it dawned on me that while I was away my mum had stocked up the big freezer with half a pig (homegrown by a friend and butchered locally). AND I had just bought a litre of organic pure maple syrup from Sprout in Townsville. Perfect. Pancakes, bacon and maple syrup, coming up! (Yes, I know, soup for breakfast and pancakes for supper… I’m weird like that.)

I used to work at a roadside cafe for a Canadian lady when I was 18, and she found it very strange that I didn’t know how to make pancakes just off the top of my head. It made her quite impatient when I’d ask her ‘How much flour was that again? How much milk?’ So I soon learnt, and nowadays I don’t usually measure, just chuck in a bit of this and a bit of that until they look right. But just in case you are like my 18 year old self and need a recipe, I’ve written out the measurements for you. Feel free to tweak to taste – more milk for thinner pancakes, less milk for thicker. And I’ve added a few variations, so you can pick between spelt, gluten free and grain free coconut flour pancakes. If you need an egg free or nut free variation, check out the notes below the recipes.

Enjoy!

Quick & Easy Pancakes
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Ingredients
  1. 250g spelt flour (white and/or wholemeal) or 220g plain gluten free flour
  2. 2 tsp baking powder
  3. 1/4 tsp fine sea salt
  4. 300g rice-almond milk or coconut milk (or alter amount depending on preferred thickness)
  5. 30g macadamia oil or soft butter
  6. 1 tsp vanilla extract
  7. 1 egg (optional - see notes)
  8. coconut oil for cooking pancakes
Instructions
  1. Place dry ingredients into mixing bowl and blend 5 sec/speed 5.
  2. Add remaining ingredients (except oil for cooking) and blend 10 sec/speed 5.
  3. Heat a heavy based frying pan over medium-high heat and add 1-2 Tbsp coconut oil. Once it melts, pour in 10cm circles of pancake batter, and turn heat down slightly to make sure the pancakes don't burn.
  4. Cook until bubbles are forming and popping in the batter, and edges are becoming crisp. Turn over and cook until lightly browned.
  5. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil, and continue cooking pancakes until batter is finished.
  6. Serve hot with butter (opt) and pure maple syrup, or sprinkled with Rapadura or coconut sugar and freshly squeezed lemon juice. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as pikelet, or reheated under the grill.
Notes
  1. To make these egg free you can use egg replacer, or chia eggs (1 Tbsp chia seeds + 3 Tbsp water), or half a mashed banana, or just add a little extra milk.
  2. For nut free, use olive oil, coconut oil or butter, and coconut milk instead of rice almond milk.
Quirky Cooking https://www.quirkycooking.com.au/
Coconut Flour Pancakes
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Ingredients
  1. 5 eggs
  2. 300g coconut milk
  3. 70g coconut flour
  4. 30g ghee or coconut oil
  5. 1/2 tsp vanilla extract
  6. 1/8 tsp fine sea salt
  7. 1/2 tsp bicarb soda
Instructions
  1. Place all the ingredients into the mixing bowl and blend 10 sec/speed 6. Scrape down sides of bowl and re-blend briefly on speed 3 if needed.
  2. Heat a heavy based frying pan over medium-high heat and add 1-2 Tbsp coconut oil or ghee. Once it melts, pour in 10cm circles of pancake batter, and turn heat down slightly to make sure the pancakes don't burn.
  3. Cook until bubbles are forming and popping in the batter, and edges are becoming crisp. Turn over and cook until lightly browned.
  4. Remove pancakes to a plate, add another 1-2 Tbsp coconut oil or ghee and continue cooking pancakes until batter is finished.
  5. Serve hot with butter (opt) and pure maple syrup, or honey and freshly squeezed lemon juice. Leftover pancakes can be stored in an airtight container for up to 2 days and served with jam as pikelet, or reheated under the grill.
Quirky Cooking https://www.quirkycooking.com.au/

4 Comments

  1. Bronwen says:

    I made the first variation with plain wholemeal flour, coconut milk and a chia egg, but I found I needed to add an extra 100-150g of milk to get a consistency suitable for pouring into and tilting in the pan. Tasted pretty nice though, especially with sugar and lemon. A bit of a change from my standard pancake recipe of 1 cup flour, 1 cup milk & 1 egg. šŸ™‚

    • Lauren Quinlivan says:

      Made these for my family for breakfast today. I made the coconut version. They were lovely topped with homemade lemon butter & blueberries.

  2. Rebecca says:

    is it possible to substitute the eggs in the coconut pancakes?
    We are grain, pseudo grain, dairy and egg free at the moment šŸ™‚

  3. Alana says:

    We just had these for breakfast and they were delish! Kids begging for more. I went the GF flour option and had to add a little extra almond milk and a touch of water so I could pour. Vanilla bean paste too! So simple and quick! Thanks Jo!

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