These pancakes are great for people that have to avoid gluten for health reasons or for people who are just trying to cut back on wheat. They taste delicious and are actually really high in protein. When working with coconut flour you have to use more eggs than you would if using wheat flour, so these pancakes are quite filling.
I was surprised at how much I enjoyed coconut pancakes the first time I tried them. Give them a shot! I think you’ll enjoy them too. You can usually find coconut flour at health food stores or Whole Foods. If you can’t find it in your local grocery stores you can order it online by clicking here.
Ingredients:
- ½ cup coconut flour
- 1 cup of coconut milk
- 2 teaspoons vanilla extract
- 2 tablespoons of honey
- 4 eggs
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon cinnamon (optional)
- ½ teaspoon nutmeg (optional)
Combine eggs, coconut milk, vanilla, and honey in a bowl and beat with a mixer until frothy. In a separate bowl, combine the coconut flour, baking soda, salt, cinnamon and nutmeg. Add the wet mixture to the dry ingredients and mix until well incorporated.
Preheat griddle or skillet to medium/low heat. Add a little butter or oil to the skillet and spoon the batter in until you get the size pancake you desire. Smaller pancakes are easier to flip so be careful not to add too much batter to the pan. Cook pancakes for 2 minutes or so on one side, or until sides are set and bubbles appear in the middle. Flip pancake and cook an additional 1-2 minutes on the second side.
Tip: Test out a tiny amount of batter to make sure the skillet or griddle is the right temperature before you try a big pancake. You don’t want to waste too much batter trying to get the temperature right. Perfect pancakes can take a little practice, so keep trying until you get it right.
Stack and serve with warm maple syrup or topping of your choosing. Fried bananas and pecans make a delicious topping. Fry the bananas in a little bit of coconut oil on medium heat. Brown on both sides and then serve on top of pancakes. Warm the maple syrup with the pecans in a small saucepan and pour over the bananas and pancakes.
