coconut flour pancakes

By tinathorn

Ingredients

• 1/4 cup coconut flour
• 1/8 tsp baking soda
• Pinch of salt
• 1/3 - 1/4 cup coconut milk
• 2 tbsp organic, cold-pressed coconut oil
• 3 eggs
• 1-2 tbsp honey
• 1/2 tsp vanilla extract
• Maple syrup to taste
• Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands)

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from blog.paleohacks.com

Preparation

Step 1

Before starting, please make sure you don’t mix your pancake batter too thoroughly. An overly mixed batter can often result in flatter, rather listless pancakes, so a good rule of thumb is to not worry about leaving lumps in the mix. In fact, lumps are a good thing!

Another thing to remember is that you won’t be able to see bubbles forming as much as you would with plain old wheat flour, so I’d suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the underside is nicely browned.

Thoroughly mix the eggs,

Add the

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. This recipe should yield around 8 or so pancakes.