Coconut Flour Pancakes
When it comes to making coconut flour pancakes, there needs to be a fine balance struck so that the finished product is neither too dry nor too soggy, and of course flatness can be a major obstacle to overcome.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 2 people
Ingredients:
1/4 cup coconut flour
1/8 tsp baking soda
1/3 - 1/4 cup coconut milk
2 tbsp organic, cold-pressed coconut oil
3 eggs
1-2 tbsp honey
1/2 tsp vanilla extract
Maple syrup to taste
Grass-fed butter for cooking (I use Kerrygold)
Directions:
Before starting, please make sure you don’t mix your pancake batter too thoroughly. An overly mixed batter can often result in flatter, rather listless pancakes, so a good rule of thumb is to not worry about leaving lumps in the mix. In fact, lumps are a good thing!
Another thing to remember is that you won’t be able to see bubbles forming as much as you would with plain old wheat flour, so I’d suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the underside is nicely browned.
1. Thoroughly mix the eggs, coconut oil, and honey together.
2. Add the coconut milk and vanilla extract.
3. Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
4. Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan.
I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup. This recipe should yield around 8 or so pancakes. Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping.
For best results, serve your pancakes right away. Drown those bad boys in maple syrup, grab your fork, and have at ‘em! Pancakes are a serious weakness of my husbands. Suffice to say, you’re in for a real treat!
Fixed approved - 2 pancakes count as 1 yellow and then the maple syrup count as 1-2 TBSP, and butter is 1 teaspoon.
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