We’ve had pancakes two Fridays in a row now, and I really think this needs to be a thing. I mean, Friday’s are already great, but add some pancakes and it can really only improve it, right? Let’s make this official. Thank Pancakes It’s Friday is now a thing, and feel free to celebrate this auspicious occasion with me every week!
Today I wanted a more savoury pancake for breakfast, so I decided to ditch the sugary pancake and instead added some beautiful full fat coconut milk, sea salt, cumin, ground corriander seeds, grated potato, onion and homegrown chives… and voila! Enter the savoury pancake!
I made a stack of 2 pancakes, then topped that with a couple of slices of pan-fried triple smoked ham off the bone and an organic egg. It was delicious. The potato pancake just soaked up all that runny yolk so perfectly, and I can honestly say that Jared probably ate his in about 3 minutes flat. And don’t worry, I wasn’t far behind him, ha! The recipe made about 6 medium sized pancakes (each one being about 1/3 cup batter), so I wrapped up the 2 leftover and Jared’s going to enjoy those tomorrow morning while I’m at work (that lucky ……!).
I’m already thinking about next Friday’s pancake instalment. Sweet or savoury? Oh, the hard decisions!
Enjoy guys, and THANK PANCAKES IT’S FRIDAY!
- 3/4 cup plain gluten free flour
- 1 teaspoon arrowroot
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander seeds
- 1 small potato, grated
- 1/4 onion, finely chopped
- 1 tablespoon chives, chopped
- 1 cup full fat coconut milk
- 1 egg (preferably free range/organic)
- Organic butter, olive oil or coconut oil to grease the pan
- Optional: cooked bacon and eggs to serve
- Whisk together flour, arrowroot, baking powder and spices.
- Add potato, onion and chives and whisk until well mixed.
- In a seperate bowl, whisk together coconut milk and egg.
- Pour the egg mix into the flour mix and whisk until well combined.
- Let sit for 10 minutes to thicken up.
- Heat a pan on a medium heat and butter or oil to grease the pan.
- Using a 1/3 cup measure, scoop out pancake mix and pour onto pan. Spread out into a circular shape with a spoon if necessary.
- Flip pancake when edges are cooked and bubbles appear on surface.
- Repeat with remaining mix, remembering to grease the pan each time to prevent sticking.
- Serve pancakes in stacks of 2 or 3, topped with with bacon and eggs.