Food & Wine Magazine: March Cover Recipe

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Flax-Coconut Pancakes

Rating: 4.5 out of 5 (best gluten-free pancakes EVER!)

Initial Thoughts: Ohhhhhhh…I wonder what Kendall Harris will pair with pancakes?!

THE TEST: Being a lover of all things breakfast, I fell hard and fast for the March cover of Food & Wine Magazine. Pancakes? Talk about a pleasant surprise! Golden, stacked pancakes with maple syrup drizzled overtop and fresh fruit sparkling like jewels made the photo irresistible, and I couldn’t wait to whip up a batch for the family.

© 2012 CookThatBook

While the cover states that these pancakes have a “healthy secret”, it wasn’t until I turned to the recipe that I realized they are gluten-free. Fun! And the dominant flavour? Coconut. More fun!

© 2012 CookThatBook

The recipe was developed by Elisabeth Prueitt, pastry chef at San Francisco’s famed Tartine and Bar Tartine. Despite the fact that she creates daily dessert masterpiece made with wheat flour, Elisabeth is gluten-intolerant. This made me even more excited to try the recipe, as I figured she would want to produce an alternative to regular pancakes that actually tasted good. Trust me – over the years I have suffered through some really awful tasting gluten-free pancakes.

© 2012 CookThatBook

Now because of my daughter’s gluten sensitivity I have dabbled in gluten-free baking, and for several Muffin Mondays have experimented with different gluten-free flour mixes (both store bought and homemade). So I was prepared for the extensive list of ingredients, most of which I already had in my pantry. However, if you are new to gluten-free baking be prepared to go on the hunt for a significant number of items that are a) not commonly found at most grocery stores and b) quite expensive. So what is in the flour mix? Both brown and white rice flour, potato starch, tapioca starch, coconut flour (smells incredible), and flaxseed meal. Other more common ingredients such as baking powder, salt and sugar are added to the mix, which is then combined with eggs, milk and melted coconut oil.

© 2012 CookThatBook

Let me tell ya…these pancakes smell AMAZING once they hit the pan and cook in more coconut oil.

© 2012 CookThatBook

THE RESULTS: I am happy to report that these pancakes tasted as good as they smelled. The coconut flavour really came through but was in no way overpowering. The texture of the pancakes lacked the stereotypical grittiness of gluten-free baking, one of my biggest pet peeves. I loved the nuttiness of the flaxseed meal, which is also a great way of adding fiber, omega-3s and minerals. Healthy and tasty? What’s not to love!

© 2012 CookThatBook

We served our pancakes topped with fresh raspberries and gooseberries, along with warmed maple syrup. And to drink we got the morning off to a good start by popping a bottle of Cascina Castlet Moscato D’Asti, yet another fantastic wine pairing courtesy of Kendall Harris of Wine2Three.

Now I’m going to hop on over to Food, Je t’Aimée to see what Aimée thought about this month’s cover recipe. I’m always happy to have Aimée’s (virtual) company in the kitchen! If you would like to join us next month, the more the merrier. So pick-up a copy of the latest issue of Food & Wine Magazine and be sure to send us your thoughts, comments and photos. We’d love to hear from you.

Cover Recipe:
Flax-Coconut Pancakes (gluten-free)

© 2012 CookThatBook

As part of my culinary New Year’s resolutions, I have committed to creating each month’s cover recipe from Food & Wine Magazine.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Food & Wine and get cooking. Be sure to send your comments and photos to

The mission of Food & Wine Magazine is to find the most exciting places, new experiences, emerging trends and sensations in the culinary and wine industries. From travel and entertaining to luxury and design, this magazine brings an energetic and stylish take on food and wine. For more information on Food & Wine Magazine, please visit

© 2012 CookThatBook

Wine Pairing by Kendall Harris of Wine2Three
There is no better wine to drink with brunch – especially a pancake brunch – than Moscato d’Asti! Moscato d’Asti is a very special Italian wine: Moscato (or Muscat in English) is the grape, and Asti is the region, so it’s essentially Muscat of Asti.

Moscato d’Asti makes a great brunch wine for several reasons:

1) it has a lovely light bubble to it (not as much as a sparkling wine, more like a lively effervescence) which is very pleasing on a lazy weekend morning.

2) It has a slightly sweet, grapey flavour (Muscat is the only wine grape whose flavour is actually described as ‘grapey’ but it’s true! Think green table grapes!), a flavour which makes it pair wonderfully with pancakes topped with fruit.

3) It’s lower in alcohol than regular wine, which makes it the perfect sipping wine with brunch.

You can find Moscato d’Asti in the Italian section of your wine shop, and you’ll notice that several different producers make this style of wine, so choose one in your price range (or one whose label you like!)  Jasmine enjoyed one made by Cascinacastle’t which had all the attributes described above, and was a well deserved treat considering the excellent health benefits of those pancakes! Think of Moscato d’Asti for brunches that include pancakes, waffles or fruit salad, for desserts that include fruits, or on its own without food, on a sunny day when you’re looking for a little refreshment!


This month’s wine pairing suggestion is Cascina Castlet Moscato D’Asti

Kendall Harris shares her adventures in the wine world as Wine2three on Twitter & Facebook. She is WSET (Wine & Spirits Education Trust) Advanced Certified & is currently developing a weekly wine series on ShawTV, where she is a full time reporter. Join her on Facebook – click LIKE at for regular fun wine info!