Moroccan Coconut Semolina Pancakes (Gluten-Free)

Ingredients

• 1/2 cup Coconut Flour
• 1/4 cup Tapioca Starch
• 1/4 cup Semolina (gluten-free)
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 2 Eggs
• 1 cup Coconut Milk
• 2 tbsp Olive Oil
• 2 tbsp Honey
• 1/2 tsp Cinnamon
• 1/4 tsp Ginger
• 1/4 tsp Nutmeg
• 1 tsp Orange Zest
• To taste Maple Syrup

Instructions

1. 1In a large bowl, whisk together the 1/2 cup Coconut Flour, 1/4 cup Tapioca Starch, 1/4 cup Semolina (gluten-free), 2 tsp Baking Powder, 1/4 tsp Salt, 1/2 tsp Cinnamon, 1/4 tsp Ginger, 1/4 tsp Nutmeg, and 1 tsp Orange Zest until well combined.
2. 2In a separate medium bowl, whisk together the 2 Eggs, 1 cup Coconut Milk, 2 tbsp Olive Oil, and 2 tbsp Honey until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Whisk gently until just combined, making sure not to overmix. A few small lumps are okay.
4. 4Heat a non-stick griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Lightly grease the pan with a tiny bit of the 2 tbsp Olive Oil if needed, though a good non-stick pan may not require it.
5. 5For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2 to 3 minutes on the first side, until small bubbles start to form on the surface and the edges look set.
6. 6Carefully flip the pancakes with a spatula. Cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. The pancakes should feel slightly firm to the touch.
7. 7Serve the Moroccan Coconut Semolina Pancakes immediately. Offer Maple Syrup on the side for drizzling, to taste.

Substitutions

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