Coconut Flour Pancakes

Cutting out the grains does not mean cutting out the flavor.  These pancakes are made with coconut flour, which is sweet and hearty without a strong coconut taste, honey, which adds sweetness as well as depth of flavor, eggs, milk, baking soda, and vanilla.  While grain flour may make dishes more light and fluffy and closer to the consistency we’re used to, it doesn’t add any nutritional value and will only make your body work harder to keep a healthy blood sugar level (NOT a good way to start the day).  Coconut flour does not raise your blood sugar level like grain flour does and is full of fiber and protein, which add great amounts of nutritional value.  Because these pancakes aren’t made with grain flour, they don’t have gluten so they don’t rise as well, but they still have a great texture and wonderful flavor.  I find them more flavorful than regular pancakes.  It is best to make little silver dollar pancakes out of this batter, as they cook quickly and more evenly. The smaller the better.  Because they are so sweet on their own, we eat ours with a little fresh fruit, there is no need for syrup on these little guys.

Coconut Flour Pancakes

  • 4 eggs
  • 1/2 cup coconut flour
  • 2 cups milk (almond milk, coconut milk, goat’s milk, cow’s milk)
  • 1 teaspoons vanilla extract
  • 1  1/2 T. honey
  •  1 tsp. baking soda
  1. Mix all ingredients together in bowl and let sit for a few minutes while your pan or griddle heats. I put my burner on medium-low because I have a knack for burning things.
  2. Drizzle olive oil in the pan, I found that coconut oil and butter got too hot, too quickly.  Olive oil has a higher burning temperature (which comes in very handy when you have an attention span as short as mine).
  3. When oil is hot enough that it makes a sizzle noise when you flick water into it, it is right.  If it spits back at you and sounds angry, then take the pan off the heat for a few seconds and make sure your burner is set on medium low!
  4. Pour a few tablespoons of batter into your pan, making your cakes 2-3 inches wide.  When they bubble throughout and you can see the batter setting up, give it a quick flip.  It won’t take too long on the other side.  

Add water if your batter is too thick.



2 Comments Add yours

  1. Vanessa Brown says:

    I made these this morning….so delicious. I did add a teaspoon of cinnamon and with a little butter, no syrup needed!

    1. Lauren says:

      You’re right! They are great on their own. Wait till you try the WAFFLES!

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