I found this recipe for coconut flour pancakes on the Nourishing Days Blog (http://www.nourishingdays.com/2011/11/grain-free-and-dairy-free-fluffy-coconut-flour-pancakes-revisited/). Yes, I made them. Yes, they were awesome! I’m a true coconut fan.
Why coconut flour? Because refined flour (the kind most of us buy) is absolutely horrid stuff. It has no health benefit and is actually bad for you. Coconut flour is pure coconut with all the fiber and nutrition. You’re smart. Research it!
Fluffy Coconut Flour Pancakes 2.0
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
- 4 eggs, room temperature
- 1 cup coconut milk or 3/4 cup cream + 1/4 cup whole milk (best) or 3/4 cup whole milk yogurt + 1/4 cup whole milk (good)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.
- At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.