You guys are really something. Thank you so much for completing the survey yesterday—and for maxing out the limit of free responses within like 24 hours! The good news is we are all on the same page: I really love this place we have, as so many of you said you did. I love talking to you like old friends and dialoguing in the comment sections of posts, I love writing about my life here, I love getting to know so many of you while you get to know me. If anyone ever doubts the community of blogging, they need only read your survey responses, I mean it. Thank you.
And thank you, too, for giving me some great ideas with your constructive criticism—ideas which I think can make this site better. You hit on some of the very same flaws I see here, which is good because it means we both see them, and you also brought up some questions I didn’t know you had. I’d like to address as many of these issues as I can in this post, starting with a pretty big one: The new ingredients of 2010.
At this point in our story, based on the title and the photos above, you’ve probably gathered that today’s recipe involves pancakes. Pancakes made with coconut flour. Coconut flour like we used in those cookies last month, coconut flour that doesn’t contain gluten and is high in protein and, I’m just going to guess for some 85% of you, coconut flour that is not sitting in your kitchen pantry at home.
While the survey said about 17% of you seem to be coming here actually looking for our new style of recipes focused on whole foods, the rest of you are either (a) feeling intimidated by new ingredients (it’s “a stretch” or a little “out there”) or (b) you don’t mind this new focus but you’re not that interested in it either.
Listen, I get it. I really, really get it. I’d never heard of coconut oil or spelt flour before the beginning of this year, and when I was first introduced to them, I saw mainly their price tags. Second, I sometimes take for granted that you can adapt a recipe to your own way of eating (from white spelt to all-purpose flour, for example, or from coconut oil to butter in a cookie recipe). I’ll try to explain that better in the future. Contrary to how it might seem, I’m not trying to convert anyone to my way of eating. I do think 2010 has improved my health drastically, both in more energy/less weight and better digestion (which has been a huge issue for me), so I’m pretty happy to tell people about it. But you don’t have to eat this way to come here, not at all; you just have to be willing to hear about it (and thank you, again).
One of you suggested I make a sort of pantry list, with links to distributors, so it would be easy to know what kind of ingredients I’m using on a regular basis. (No, I don’t have five kinds of flour in my pantry, those of you who wonder.) I think that’s a great idea, and I’m going to work on that.
A few of you are interested in gluten-free recipes—well, today’s your day! You GF types are more familiar with this ingredient already, I suppose; but for anyone looking for a new take on a pancake, not to mention one that will be easier to digest because it has no gluten, just pure coconut, this is a good one. It’s an example of a recipe that you kind of have to use the “stretch” ingredient for, but it’s nice to have in your back pocket, whether for gluten-free friends or your own willing-to-experiment lifestyle. Very simple in method, it yields doughy pillows of pancake slightly eggy in flavor (most coconut flour recipes are, I’ve noticed), lightly kissed with coconut and, the way I make them, beautifully browned around the edges. For added flavor value, I like mine covered in butter and pure maple syrup. They’re not the same as classic buttermilk pancakes, but I think what I’ve been learning these last few months—and what I’ve been wanting to communicate here—is that these new ingredients have a beauty all their own, the way most new things do.
I’m glad to share it with you.
(Didn’t see your question answered? Scroll all the way to the bottom, below the recipe!)
Coconut Flour Pancakes
Adapted from Cheeseslave
Makes about six regular pancakes or 12 to 15 mini ones
I always make my pancakes small, like little silver dollars, and I use coconut oil in the pan (you could use a different oil for the same results) because it helps make the edges brown and crispy.
3 tablespoons butter or melted coconut oil (+ extra for greasing pan)
3 tablespoons coconut milk or whole milk
1 1/2 teaspoons sweetener (I used honey; you could use some kind of sugar)
1/4 teaspoon kosher salt
3 tablespoons coconut flour (I used Tropical Traditions thanks to a free bag I was sent)
1/2 teaspoon baking powder
Mix eggs, butter (or coconut oil), milk, sweetener and salt in a bowl with a wire whisk. Keep mixing while you add the baking powder and coconut flour.
Heat a skillet (I’m loving my cast-iron one lately) and add 1 tablespoon of butter (or coconut oil) over a medium or medium-low* flame.
Spoon a heaping tablespoon of batter onto skillet for each pancake, flipping when the batter starts to bubble. Serve with lots of butter and pure maple syrup.
*this probably says more about my pancake-making style than the recipe, but I find I have better control over the cakes not burning when I keep the flame a little lower. your call.
OTHER REACTIONS FROM THE SURVEY:
Q: Why can’t we read the whole post in our RSS reader? It’s so annoying to click through!
A: I know, I know! I sincerely wish I could find a way around this, but some problems with content thievery made me switch to this system. Basically, when the whole post is available in a reader, it’s easier to be stolen. HUGE PAIN. I do think though that it might be helpful to make the excerpts longer. Sound like a good compromise? We’re starting with this post, and we’ll see how it goes.
Q: Why do you make such elaborate recipes? They take too long! I’m busy!
A: I think there are times when I want to spend four hours cooking and times when I want to slice up zucchini and fry it in a pan. I’m trying to find a balance, as we probably all are.
Q: Your photos seem dark and dreary lately. Blah!
A: This is one of those areas I’ll be quick to say amen to. You’re right, I’ve been thinking that too and I’m working on it.
Q: I wish you’d have less advertisements/giveaways/sponsors/promoting of your business!
A: Fair enough. I’m toying around with a new advertising model, one that should make things more beneficial for all of us—more to come on that. As far as promoting my writing business, oh, that’s awful. How did I become that person? Duly noted.
Q: I made a recipe of yours and it was all wrong. You forgot to ____________. I wish you’d proofread better!
A: Gosh, this one really kills me. Friends tell me about typos or missed directions all the time (and I always appreciate it!) but I am working on catching them better myself. Thanks for this feedback!
Q: Could you make more main dishes? More easy recipes for guys? More vegan things? More seasonal recipes?
A: I love feedback like this. Thanks for the inspiration!
Q: Could you make a week’s worth of recipes, like a recipe plan?
A: Oh, man. I love your ambition! At some point in the future, I might look into that idea.
Q: Less about local restaurants!
Q: More about local restaurants!
A: I’m tempted to say you cancel each other out and leave it at that, ha! One more thing though, to the respondent who said blogs shouldn’t review restaurants after one or two visits—there is some validity to that. I wouldn’t say that’s always true, but I do lean that way for this blog now (excepting travel posts). The recent interview with Honey for example, was done directly with the owner, after I’d been there 20+ times.
Q: Could you try to tell us how many people a recipe feeds?
A: Great idea. I will plan to do that!
Q: Your content isn’t good enough for a cookbook right now, maybe someday.
Q: Are you writing a cookbook?
A: The idea is in the works, but I’d agree we’re not there yet. If and when it does happen, I can tell you it will be very much like this blog in style, with stories and the same voice, but with perfected recipes that have been tested by a number of people. Anyone want to be a recipe tester? Let me know!
Oh and one more thing: thank you—for giving me feedback but more than that, for reading.