These pancakes are O-M-G good. I grew up on Bisquick pancakes, and these pancakes put the yellow box to shame. They are better than any pancakes (starch free, gluten free, or "regular") that I've ever made.
But the real test....
I made these for my carb-loving "weird" food disliking picky husband.
And he loved them.
I have one comment about these before you get started: Without the starch helping to hold these together they are a bugger to turn over. It helps to have the temperature low so they cook slower, it helps to have a wide spatula, and it helps to have a lot of space between them as they cook. But the biggest thing that helps is to have a metal spatula instead of a non-stick one, and to work fast. Think of that trick with the magician pulling a table cloth off a table without disturbing the place settings- you're doing that in reverse. And non-stick or coated spatulas tend to get caught up, so try to use a thin, flexible, metal spatula.
Something like this Spatula (brand doesn't matter, of course).
Anyway, on to the recipe!
Coconutty Pancakes
1/2 cup coconut flour
1/8 cup brown rice flour
5 eggs
3 Tbsp unsalted butter, melted
2/3 tsp guar gum (1/2 tsp plus a scant 1/4 tsp, if you don't have this size measuring spoon)
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups buttermilk
1/4 tsp vanilla creme stevia
OR
1 Tbsp sugar plus 1 tsp vanilla extract
Combine all ingredients except buttermilk, mix very well, ideally with a whisk. Add half of the buttermilk, mix very well. Repeat with the remaining buttermilk. Even if you are using a stand mixer, adding the milk slowly will help prevent lumps and the batter becoming too thin as a result.
Let the batter rest a minute or two while you preheat the pan.
Preheat pan to medium-low.
Pour about 1/4 cup batter into pan, cook for about 5 minutes before turning. These pancakes will not be dry-looking or be covered with bubbles like regular pancakes, so you'll just have to make a few to determine the best cooking time for your particular stove.
Flip (see note about flipping these pancakes above) and cook another 3-5 minutes. They should be golden, just like a "regular" pancake.
Serve, ideally with my mom's peach cobbler syrup... if you can get some. :)
Makes about 1 dozen pancakes, each pancake has 1.17 grams of starch.
The last time that I went to my local yummy-food store, they were out of Bob's Red Mill coconut flour, which is my preferred brand. I used another brand, which I found to be grainy and these pancakes didn't work at all (well, they cooked up just fine but they didn't taste the same). Because texture is so important for a good pancake, I'd only recommend using a coconut flour that is powdery, and would recommend that you avoid using any coconut flour that is grainy or has the consistency of corn meal.
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