Recently, it was my pleasure to stay overnight at the newly re-opened Fall Farm Country Inn in Mineola, Texas. For breakfast, innkeeper Carol Fall served these beautiful and delicious pancakes, perfect on a brisk autumn morning. Everything about the breakfast, and the inn, was true perfection and comfort.
Give these pancakes a try yourself, or just go stay at Fall Farm. You’ll be glad you did. Thank you to Carol Fall for sharing this recipe!
Ingredients:
Instructions:
Combine all ingredients using a hand mixer or blender, or whisk by hand. The batter will be thick – this is normal. You may need to add more coconut milk if the batter seems too dry.
Heat 1-2 tablespoons oil in a large skillet or griddle over medium-high heat. Measure a scant ¼ cup of batter and pour onto the hot skillet. Note that the pancake batter won’t spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Don’t try to spread out too thin. You want a small but thicker disc.
Cook 1-2 minutes per side, until golden brown and cooked through in the center. Repeat for remaining batter.
Top pancakes with choice of topping, such as coconut milk yogurt, almond butter, sliced almonds, pumpkin seeds and pure maple syrup.
NOTE: This recipe makes 7-9 small pancakes. I usually triple the recipe.
by Carol Fall
Fall Farm Country Inn
Mineola, Texas