Fluffy Coconut Flour Pancakes
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
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia [will be dry with stevia]
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt [comments say reduce]
coconut oil 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 wet mixture into dry until coconut flour is
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 coconut oil, honey, syrup, or fruit.
- Add chopped nuts.
- Substituted baking powder for the baking soda (aluminum free).
- I used 1/2 tsp of baking soda and 1/2 tsp baking powder.
- I used Baking Powder as well but you need 3 teaspoons not 1 and you can
also reduce the salt when you use Baking Powder.
- The key for those who are struggling with thin pancakes, is to let it sit
for 5 min. Coconut flour has to absorb the liquid and does so slowly.
Adapted from: Nourishing Days
Shannon at Nourishing Days