Ingredients
The following ingredients have 4 Servings
- 5 tablespoons (71 g) unsalted butter (cut into pieces)
- 1 ¼ cups (181 g) low FODMAP gluten-free all-purpose flour (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
- ¼ cup (21 g) unsweetened shredded or grated coconut ((often called desiccated)
- 1 tablespoon plus 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
- ½ teaspoon salt
- 1 to 1 ½ cups (240 ml to 360 ml) lactose-free whole milk, (at room temperature)
- 2 large eggs, (at room temperature)
- 1/8 teaspoon almond extract
- Maple Syrup
Instruction
- Place butter in a small saucepan and heat over low-medium heat until melted. Continue to cook until the butter turns a nutty brown color, but take care not to burn the milk solids on the bottom. Cool to lukewarm.
- Meanwhile whisk the flour, coconut, baking powder and salt together in a mixing bowl to aerate and combine. Make a well in the center and set aside.
- In a separate bowl, whisk together the smaller amount of milk, eggs, melted browned butter and almond extract until well blended, then pour into well of dry mixture and whisk/stir together until blended but do not over mix. If mixture is overly thick, add more milk, a tablespoon at a time.
- Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out 1/4 cup (60 mamounts of batter at a time (we use an ice cream scooand cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup.
