I love pancakes.
But it’s hard to eat them on the go. Syrup is a particular challenge.
Further, while I equate pancakes with cozy comfort (along with pajamas, fleece tights, and British murder mysteries), I could do without the subsequent sugar rush of all-purpose white flour and refined sugar.
And in a perfect world, I could make the pancake ahead of time, too.
So I created these:
Made with a combination of coconut flour and chickpea flour, they are grain-free, vegan, faintly sweet from maple syrup, tender as French madeleines, make-ahead, easy, cheap, portable, and all-around amazing.
Picky children and skeptical spouses think they are pretty great, too.
These bake up in under 10 minutes; they should be just set at the centers and slightly golden at the edges, like this:
You can add a raspberry in the middle for an extra touch of sweet :). A scatter of blueberries would also work.
I sprinkled mine with some grain-free powdered sugar (I used this brand, but you can google recipes to make your own, too). Don’t sprinkle them too far in advance (i.e., if you are storing them for awhile), as the sugar will dissolve into the pancakes. Not a bad thing, but I like the snowy look of freshly sprinkled pancakes.
Also, while I designed these to be portable (maple syrup built into the pancake), you can certainly eat these at home, reheated, stacked, and drizzled with additional syrup.
I tried to take a dainty princess bite. #Fail.