I must admit; I’m a brunch lover. And, I have a tendency to keep to like-minded people. If we can come together over brunch, we’re going to be lifelong friends.
It was at a brunch not too long ago when one of my dearest friends, a true cockeyed optimist uttered the word “wittycakes” and in that moment I knew — someday that would be a recipe. Now, she’s my brunch-loving biz partner and one of my dearest friends. So, it would only be right that whatever form Wittycakes would take, and in the best representation of her brilliant stage-worthy personality, they’d take center stage at the brunch table.
Hooray for Bob’s Red Mill who said, “March is coconut flour month!” Perfect! Frankly, if my friend could be wearing coconuts, singing in South Pacific on Broadway, that’s where she’d be. Zested with sunshine, dotted with poppy-fresh sass, and a little surprise for sweetness – voilà! These taste younger than springtime.
They are light, cook up fluffy and pair nicely with tropical fruits. Should you need to wash that man right out of your hair, by all means, call up the girls and whip up a batch. Miss Wittycakes suggests you include a pitcher of bubbly and St. Germain. You’ll be feeling Bali Ha’i in no time. Bon appétit!
You will need:
- 1 cup Bob’s Red Mill Brown Rice Flour
- 1/3 cup Bob’s Red Mill Coconut Flour
- 1 Tbsp Baking Powder
- 2 tsp Orange Zest
- 1-½ tsp Poppy Seeds
- ½ tsp Bob’s Red Mill Xanthan Gum
- ¼ tsp Salt
- 2 Eggs
- 1 cup Coconut Milk
- ½ cup Cream Soda
- ¼ cup melted Earth Balance
1) In a large bowl, combine dry ingredients and add orange zest and poppy seeds.
2) In a small bowl, or large measuring cup, break in two eggs and whisk briefly to break the yolks.
3) Add the coconut milk, cream soda, and Earth Balance to the eggs and whisk to combine.
4) Add the wet mixture to the dry mixture and stir just until combined.
5) Cook on a skillet over medium high heat. Coat skillet with oil or Earth Balance before spooning batter onto heated surface.
6) Wittycakes should take just a couple of minutes (at the most) on each side.
7) Plate up and serve with maple syrup. Then stand back, these go quickly!
Makes about 1 dozen 4” pancakes.
Cream soda?! Yes, cream soda. It adds just the perfect touch of sweetness and fluff to the batter. “But Marisa, I don’t buy soda!” Good news. Most stores sell individual cans or bottles of cream soda. I used Virgil’s but your favorite will do (and who didn’t love a cream soda when they were growing up?)
“Boy – that seems like a lot of wet ingredients for dry ingredients.” Just you wait. Coconut flour absorbs like nothing I’ve ever worked with before, which makes it a fun flour to experiment with and it adds an extra punch of fiber.
“Aren’t these just going to taste like coconut?” Nope. My taste-testers said the following: “I can’t taste any coconut.” And “I would never guess these are gluten-free and dairy-free. They taste so good!” Yes, really, gluten-free, dairy-free food can taste delicious!
A health and cooking coach specializing in food allergies, Marisa Voorhees (aka: The Food-Sensitive Foodie) helps individuals and families navigate the challenges of learning to live with food sensitivities, allergies, and intolerances. She believes that food allergies can feel limiting but no one should live in a tasteless, solitary world. Life is too delicious for that. Follow along on her journey of living a delicious life with food allergies at marisavoorhees.com where she blogs and offers inspiration, recipes, and ideas that are delicious…and also happen to be gluten and dairy-free.