I recently mentioned here about the tremendous health benefits from consuming Grass-fed gelatin, and now I bring to you another fantastic way of consuming this incredible ingredient, in the form of pancakes!
They're a thinner pancake, and can easily be made into a crepe by pouring a larger amount of batter in your skillet, (but I usually just prefer making them into small pancakes, since it seems to stretch further with my kids).
It's such a nutritious way to get your all-American pancake breakfast fix in. Yum!
INGREDIENTS:
- 1 heaping tablespoon grass-fed butter or extra virgin coconut oil (melted)
- 1/4 cup coconut flour
- 1 tablespoon grass-fed gelatin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon unrefined sea salt
- 4 eggs (preferably from pastured hens)
- 1/2 cup BPA-free canned, full-fat coconut milk (I use this kind)
- 1/2 teaspoon pure vanilla extract
- 1 to 2 teaspoons raw honey
DIRECTIONS:
1. Melt butter or coconut oil in small saucepan, then set aside to allow to cool.
2. In a medium-sized bowl, combine coconut flour, gelatin, cinnamon and salt.
3. In a separate small bowl, beat eggs, then add coconut milk, vanilla, honey and melted butter. Mix well, then add to dry ingredients.
4. Heat a skillet over medium-low heat, and add a bit of butter before each round of pancakes. Using a 1/4 cup, pour batter onto skillet and allow to cook for a couple minutes, flip and allow to cook for a couple more minutes. (The gelatin binds these really well, and so there won't be any problem with them breaking apart when flipping! Another added bonus!)
5. Repeat until all batter is used up, and top with butter, nut butter and/or Grade-B maple syrup, and enjoy!
Makes approximately 7-8 pancakes (or about 3 large crepes); 2-3 servings
(Adapted recipe from here)
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