This recipe has become a new favorite around here. It's one of the few recipes that EVERY family member loves. I'm not a huge fan of making pancakes (I don't enjoy standing over a hot stove), but once in awhile we'll have "breakfast for dinner" and enjoy these pancakes with eggs (scrambled in coconut oil) and some totally un-breakfasty vegetable like collard greens. They may not go with pancakes, but hey, we need to get our green veggies in every day, so sometimes this results in some odd meal combinations.
4 tablespoons melted butter
2 1/2 cups milk
4 beaten eggs
6 tablespoons sugar
2 tablespoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup coconut flour
1 cup cornstarch or tapioca starch (or 50:50 mix)
3/4 cup brown rice flour
1/4 cup millet or quinoa flour
1 cup raisins
Combine all ingredients in a large bowl, stirring well to remove any lumps. Pour 1/4 cup of batter at a time onto a skillet and cook over medium heat for 2-3 minutes on each side or until golden brown.
Enjoy with maple syrup, honey, or even just plain...these are delicious!
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