Coconut Flour Pancakes Recipe
PaleoHacks
Notes
Pro Tip: The lecithin contained within the egg yolks is what lends itself to the firmness and fullness of the pancakes, so if you're not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else. An alternative fix is to simply add another spoonful of coconut flour, but I think that an extra egg will be the most common solution.
Ingredients
- 1/4 cup coconut flour
1/8 teaspoom baking soda
Pinch of salt
1/3 to 1/4 cup coconut milk
2 tablespoons organic, cold-pressed coconut oil
3 eggs
1 to 2 tablespoons honey
1/2 teaspoon vanilla extract
Maple syrup to taste
Grass-fed butter for cooking
Directions
- Thoroughly mix the eggs, coconut oil, and honey together.
- Add the coconut milk and vanilla extract.
- Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
- 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 or ladle.
- Remember that you aren't likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!
- For best results, serve your pancakes right away.
- Drown those bad boys in maple syrup, grab your fork, and have at 'em!
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 8 Pancakes
- Total Time
- 9 minutes, 59 seconds