It is Chanukah time and everyone is making potato pancakes or latkes. Yes, I am making them as well, but because I am not eating gluten this holiday season, I have been experimenting with many wheat-like recipes, such as the one below.

What I love so much about these savory pancakes is that they are absolutely bursting with layers of flavor. Between the coconut milk, the jalapenos, the nutty flour, the cilantro and the chili powder, they are a flavor explosion in your mouth.

What is so interesting about these pancakes is that there are no eggs or shortening but they are still so light and delicious. The coconut milk gives them the richness that fat would provide but with the healthy, nutritious fat of coconut.

Coconut oil has been touted as the be all end all for skin as a moisturizer and for it's health benefits but what about coconut milk? It has been found that coconut milk with all it's fat can make you feel more full which will allow you to not snack as much on junk food-you'll actually be satisfied. Coconut milk also contains lauric acid, antibicrobial lipids and capric acids which all have antiviral, antibacterial and antifungal properties. The fat in coconut milk may also increase metabolism and thereby help with weight loss as well.

My issue with cilantro is that I often buy a big bunch for a few recipes and still have some more left over.  I never want to waste  even a little bit of it. I have started making this recipe whenever I have some leftover because most of the other ingredients are in the pantry or the freezer. I scoop out the seeds of jalapenos and leave them in a freezer bag in the freezer for easy access. The flours and the spices have a long shelf life so it is really just the fresh cilantro I need. 

I hope you like them!

See Also

Raw Kale Salad with Apples and Raisins

Asparagus with Leftocer Quinoa and Almonds

Ingredients

• 1 cup almond flour
• 1 cup chick pea flour
• 1 15 oz. can coconut milk
• 1 tsp salt
• 1/2 tsp chili powder
• 1 jalapeno, chopped
• 1 cup cilantro, washed, dried and finely chopped
• 1 tbsp butter or avocado oil for frying, divided

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: Makes 15-20

Preparation

Combine all the ingredients up until the jalapenos and the cilantro.

Add in the cilantro and peppers and stir until combined.

Heat up a non stick skillet or a very seasoned non-stick cast iron skillet over a medium flame.

Add in the butter, one tsp at a time and let heat up. 

Make a few 3 inch pancakes at a time and flip when golden brown on each side, about 3-4 minutes on each side.

Repeat until all the batter is gone.

Make sure to check the insides by cutting one in half before serving, as it may be raw.

Serve with a yogurt based sauce.