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Chapter:Gluten-Free Pancake Recipes
Section:Pancakes and Waffles: Coconut Flour
Recipe:Fluffy Coconut Flour Pancakes
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Fluffy Coconut Flour Pancakes
You can also add cinnamon or fruit as desired. Just keep the pancakes small
and watch them so they don't burn.

4 eggs, room temperature
1 cup coconut milk
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia [will be dry with stevia]
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt [comments say reduce]
coconut oil for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until 
frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.

In a medium-sized bowl combine coconut flour, baking soda, and sea salt and
whisk together. Stir wet mixture into dry until coconut flour is 

Grease pan with butter or coconut oil. Ladle a few tablespoons of batter 
into pan for each pancake. Spread out slightly with the back of a spoon. 
The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a
few minutes on each side, until the tops dry out slightly and the bottoms 
start to brown. Flip and cook an additional 2-3 minutes.

Serve hot with coconut oil, honey, syrup, or fruit.

- Add chopped nuts.
- Substituted baking powder for the baking soda (aluminum free).
- I used 1/2 tsp of baking soda and 1/2 tsp baking powder. 
- I used Baking Powder as well but you need 3 teaspoons not 1 and you can 
  also reduce the salt when you use Baking Powder.
- The key for those who are struggling with thin pancakes, is to let it sit
  for 5 min. Coconut flour has to absorb the liquid and does so slowly.

Adapted from: Nourishing Days
Shannon at Nourishing Days