I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
I used to make pancakes almost every weekend. Stacks of simple buttermilk cakes dripping with maple syrup was a Sunday morning thing. Then, I think I developed pancake-guilt. I decided even weekend breakfasts should be a little healthier at least most of the time. If a pancake has some fruit in it or whole wheat flour or nuts, I feel better about serving it. So, of course I had to try the Flax-Coconut Pancakes from the March issue of Food and Wine. The recipe is from Elisabeth Prueitt of San Francisco’s Tartine. She too likes the idea of a healthier pancake, and she’s recently been using grains other than white flour since developing gluten-intolerance. For myself, I’m not concerned about the gluten content in baked goods, but I was happy to pull out my bin of various flours and starches and use some ingredients other than white flour. And mostly, these pancakes sounded like they’d be delicious with the coconut flour in the batter and the coconut oil on the griddle. I pushed the coconut flavor even further by adding some unsweetened, grated coconut. For serving, I couldn’t resist the usual drizzle of pure maple syrup, but I topped that with some chunks of fresh mango as well.
The recipe follows the typical pancake-making procedure but uses a few more ingredients. Brown rice flour, white rice flour, sugar, potato starch, tapioca starch, coconut flour, flaxseed meal, baking powder, and salt were combined in a large bowl. In a smaller bowl, eggs, milk, and melted coconut oil were whisked before being poured into the dry ingredients. I added a half cup or so of grated coconut and a little more milk to prevent the batter from being too thick. I spread melted coconut oil on a hot griddle with a silicone brush, and then the pancakes were cooked for a few minutes per side. Just like any other kind of pancake, when the surface bubbles, it’s time to turn the cake.
The pancakes had a subtle, warm, tropical flavor from coconut in three forms which was fitting with the mango chunks on top. The coconut and flax make these heartier than plain buttermilk pancakes, but most important, I was pancake-guilt-free serving these for a weekend breakfast treat covered in maple syrup.
I also like to weave whole grains into our regular family menus. It is so much healthier and more often than not, adds incredible flavor. I have taken to prepping weekend breakfast the evening before so I can lounge about in the morning :) This recipe would fit perfectly in my routine. I can collect and mix together all the dry ingredients the evening before. Thanks for sharing this healthier, yet scrumptious pancake!
I remember reading an article- might have been the same one you mentioned above- about Elizabeth being diagnosed gluten intolerant and thinking, "Man, does that suck for a baker." Naturally, I'm aware that there are plenty of still delicious creations you can make without white flour, as your pancakes prove. How ironic now that I've been diagnosed with borderline gestational diabetes. I have to limit sweets and fast carbs like white flour and really, it isn't so bad. I just send all my baking projects to work with Eric or drop them off with the neighbors. Besides, I can handle anything for another ten weeks as GD typically resolves upon delivery. In the meantime, I'm dreaming of Tartine's delicious pain au chocolat!
I am a big fan of Tartine and will try to make a visit there soon when I head to SF. This pancake sounds so interesting with the broad range of flours. I can definitely feel good about eating these ones.
At first I thought you had a lot of butter on that pancake! These sound delicious and it's great that they've been made using so many different flours. I think cooking pancakes every Sunday morning is a great thing! xx
we also rarely make pancakes, it's a treat we reserve for when Phil's kids (former kids, I should say) are in the house, or if we have guests for brunch.
Your version is so tropical, I love its "Brazilian" feel ;-)
thanks for this great recipe - I'm finding I'm not making pancakes so much anymore because of all the unhealthy ingredients - so this is wonderful! Mary x
Love the idea of GF pancakes Lisa. It's amazing how far we can push traditional limits to get such deliciousness. The tropical flavours hear really rock the boat! YUM!!
I've never tried using coconut oil before so thanks for the tip! The breakfast looks wonderfully indulgent. Coconut with mango is a great flavour combination.
I miss my Mums weekend pancakes. I haven't made pancakes in way too long. They are such a great start to the weekend and saves us spending way too much money out! Love the coconut and mango topping, much healthier than maple and ice cream!
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Wonderful pancakes! What an interesting batter.
ReplyDeleteCheers,
Rosa
I love the idea of a healthier pancake! Flax seed is so good for you. YUM!!
ReplyDeleteI also like to weave whole grains into our regular family menus. It is so much healthier and more often than not, adds incredible flavor. I have taken to prepping weekend breakfast the evening before so I can lounge about in the morning :) This recipe would fit perfectly in my routine. I can collect and mix together all the dry ingredients the evening before. Thanks for sharing this healthier, yet scrumptious pancake!
ReplyDeleteI remember reading an article- might have been the same one you mentioned above- about Elizabeth being diagnosed gluten intolerant and thinking, "Man, does that suck for a baker." Naturally, I'm aware that there are plenty of still delicious creations you can make without white flour, as your pancakes prove. How ironic now that I've been diagnosed with borderline gestational diabetes. I have to limit sweets and fast carbs like white flour and really, it isn't so bad. I just send all my baking projects to work with Eric or drop them off with the neighbors. Besides, I can handle anything for another ten weeks as GD typically resolves upon delivery. In the meantime, I'm dreaming of Tartine's delicious pain au chocolat!
ReplyDeleteShelley: I had the same thought. Truly cruel for a baker. Just a short time until you can enjoy the pain au chocolat again!
DeleteI would love to try those mixed rice batter pancakes...they look very tasty.
ReplyDeletePancakes are the best on weekend mornings, and your healthier version sounds perfect.
ReplyDeleteI am a big fan of Tartine and will try to make a visit there soon when I head to SF. This pancake sounds so interesting with the broad range of flours. I can definitely feel good about eating these ones.
ReplyDeleteWhat a wacky batter but it looks delicious!
ReplyDeleteAt first I thought you had a lot of butter on that pancake! These sound delicious and it's great that they've been made using so many different flours. I think cooking pancakes every Sunday morning is a great thing! xx
ReplyDeletewe also rarely make pancakes, it's a treat we reserve for when Phil's kids (former kids, I should say) are in the house, or if we have guests for brunch.
ReplyDeleteYour version is so tropical, I love its "Brazilian" feel ;-)
Fascinating. I've never made pancakes using different types of flour.
ReplyDeleteI loved that you served these with chunks of mango. Your pancakes sound completely guilt-free!
ReplyDeleteI love how many forms of coconut are in these and pairing them with mango is a great idea! I bet they'd be delicious with bananas too!
ReplyDeleteHealthy but taste a treat, these look stunningly delicious my friend :D
ReplyDeleteCheers
Choc Chip Uru
I had the very same moment when I thought that pancakes were delicious but quite calorific at the same time! These are a great solution Lisa! :D
ReplyDeletei've found that using coconut oil in the pancakes and on the griddle makes the most excellent pancakes i've ever eaten. true story. :)
ReplyDeletethanks for this great recipe - I'm finding I'm not making pancakes so much anymore because of all the unhealthy ingredients - so this is wonderful!
ReplyDeleteMary x
Love the idea of GF pancakes Lisa. It's amazing how far we can push traditional limits to get such deliciousness. The tropical flavours hear really rock the boat! YUM!!
ReplyDeleteI've never tried using coconut oil before so thanks for the tip! The breakfast looks wonderfully indulgent. Coconut with mango is a great flavour combination.
ReplyDeleteI miss my Mums weekend pancakes. I haven't made pancakes in way too long. They are such a great start to the weekend and saves us spending way too much money out! Love the coconut and mango topping, much healthier than maple and ice cream!
ReplyDeleteThese look fabulous.. Will try to mix up a batch this weekend.
ReplyDelete