As a gluten free traveler with persnickity eating habits, I learned pretty quickly to carry my own ingredients with me for anti-starvation purposes. Since I have a sweet tooth and love baking but cannot eat hardly any packaged baked goods (I’m semi-paleo diet and don’t eat any grains at all) I bring my own ingredients for sweet treats. I always travel with a small container of Manuka Honey (this stuff is amazing when sourced from New Zealand!), raw cacao powder (instant hot chocolate!), a bit of cinnamon, and coconut flour. Each time I checked into a new hostel, I would purchase a container of eggs and a tub of Yoplait’s “Fresh’n Fruity” greek yogurt from a grocery store nearby. Side note: Yoplait’s yogurt has way cuter packaging in New Zealand than the States. I could always have honey and yogurt for breakfast, or eggs. Easy peasy! New Zealanders do not refrigerate their eggs. The first time I saw an aisle full of eggs right next to the cookie aisle and the “long life milk” (i.e., unrefrigerated soy milk and rice milk) aisle, I laughed. Perfect! I do not have to fight for more fridge space at the hostel!
Fancy Fresh’N Fruity Yogurt!
The first morning I woke up at the Backpacker’s Hostel in The Bay of Islands, NZ, I wanted pancakes. Actually, I wanted crepes. What is a crepe made out of anyway? Eggs, flour, milk. I reviewed my ingredients. I have eggs. And I have some yogurt that is basically thicker milk. And I have some coconut flour that is basically like flour. I had purchased a ripe white peach during the height of their summer season in March, and found a stick of butter in the hostel fridge that looked sanitary and edible. I can work with this. I take a giant spoonful of coconut flour, a giant spoonful of yogurt, and crack two eggs in a bowl and mix. My idea for a crepe quickly transitions into a pancake recipe when I realize how thick the batter is – and how much it looks like buttermilk pancake batter!
I sauté the white peach with some cinnamon and newfound butter in one pan, and cook off the pancakes in another pan, which to my amazement, come out PERFECTLY. They look like real buttermilk pancakes, are kind of fluffy, and are delightfully browned. As I sit outside on the porch overlooking the ocean, my strikingly tall and beautiful Dutch roommate Sanne sees them and exclaims, “Oh my! You have actually cooked a breakfast! You are a cook! I wish I could cook.” And runs off to fetch her cereal and milk to join me. We had a long discussion the day before in which I tried to explain to her, with English as her third language, that I do not eat bread or flour. She was astonished, “You do not eat glutens? Or flour? Carbs? But all I eat is carbs!”
This morning, she looks at my pancakes and asks, “But this is not carbs? Not flour?”
“Nope,” I replied, “It’s made of coconut!”
“This is really really good!” She says as she tries a bite of her first no-carb pancake, “This is soooooo good!”
And so the recipe is born. It gives me enough energy to run off on a boating adventure all morning! This boat!
Eat pancakes, go boating!
3 Ingredient Backpacker Pancakes (Grain Free Gluten Free)
1/4 Cup Coconut Flour
1/3-1/2 Cup Plain Yogurt (if it is a thick or greek yogurt, use a little more – if it is a thinner yogurt, use a little less)
….the extra 2 ingredients…if you feel fancy 😉
1/2 tsp. Pure Vanilla Extract
Pinch of salt
You can also add a little lemon zest, blueberries, or whatever strikes your fancy.
Mix all ingredients together in a small bowl. Start with 1/3 cup yogurt and see if the batter is thick enough. It should feel and look like conventional pancake batter. If it is too thick, add a little more yogurt. Heat a cast iron pan over low-medium and melt a tsp of butter or coconut oil. When the pan is hot and the butter is melted, drop large spoonfuls of batter in the pan. I can usually fit 3 small pancakes in a 10 inch cast iron pan. After 3-4 minutes, when the pancakes start to bubble on top and is light brown on the bottom, flip. Wait for the other side to brown and remove from pan. Repeat until all pancakes are done!
This recipe makes 6-8 hearty but small pancakes and feeds 1 super hungry person or 2 semi hungry people. Add some bacon and you have the perfect breakfast! Serve with butter and jam or maple syrup drizzled on top. Yum!