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Chapter:Gluten-Free Pancake Recipes
Section:Pancakes and Waffles: Coconut Flour
Recipe:Fluffy Coconut Flour Pancakes
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Fluffy Coconut Flour Pancakes
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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 
incorporated.

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.

Comments:
- 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
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Shannon at Nourishing Days