Coconut Flour Pancakes

By MJH

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
• Butter for cooking

Details

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

Preparation

Step 1

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, 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.

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.
about leaving lumps in the mix. In fact, lumps are a good thing!

Seve with syrup such as maple.