One of my favorite things about Gather is the use of “new” ingredients and the quest for achieving new tastes & textures in recipes. Last week’s recipe called for arrowroot flour, an ingredient not commonly scene in many Paleo recipes (though it is becoming more popular) and this week we’re seeing maple sugar. I also think it’s important to mention to delightful texture of these hot cakes. This is one of the first times I’ve used coconut flour in a recipe that wasn’t a muffin or cake (though I guess these are indeed hot cakes 
) and I loved the texture it gave. It just felt much more authentic instead of an egg-y substitute (you all know what I’m talking about!!!) I hope you enjoy!
Cinnamon Maple Hot Cakes
Ingredients:
- 1/4 cup coconut flour, sifted
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp maple sugar
- 4 eggs
- 1 tbsp water
- melted grass-fed butter for frying
- Maple Syrup
- cinnamon sticks for garnish (for those looking to get all fancy!)
Instructions:
- In a medium-sized mixing bowl, combine the coconut flour, baking soda, cinnamon and maple sugar.
- In a separate small mixing bowl, whisk the eggs and water with a fork until frothy. Pour the eggs and water into the dry mixture, and blend with a hand mixer until smooth.
- Add melted butter to a hot griddle or skillet, and spoon the batter for each hot cake onto the pan. Cook the hot cakes for 1-2 minutes on each side. Serve with butter and maple syrup to garnish with a few cinnamon sticks.
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The post Gather: The Experience – Cinnamon Maple Hot Cakes appeared first on LIVEtheFIT.