Coconut Flour Pancakes
This is why my dear husband calls me "The Coconut Woman." I'm literally obsessed with coconut!
Total Time: 20 minutes
Prep: 10 min
Cook: 10 min
Yield: 2 servings
Level: Intermediate
2 servings
Coconut Flour Pancakes
Ingredients:
- 3 eggs
- 2 tablespoons coconut oil
- 1 tablespoon sugar or honey
- 1/4 cup coconut or almond milk
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/8 teaspoon baking soda
- Pinch of salt
- 1 teaspoon coconut oil (for cooking)
- 2 tablespoons unsweetened coconut shreds
- 1/2 cup blueberries
- Maple syrup to taste
Directions:
- In a bowl, mix the eggs, coconut oil, and honey together. (The coconut oil should be cold, resulting in a lumpy mix.)
- Add the milk and vanilla extract.
- Stir in the coconut flour, baking soda, and salt.
- Combine gently. Over-mixing will result in flat, lifeless pancakes. Your mixture should be lumpy!
- Melt the teaspoon of coconut oil in a skillet heated over medium-low heat.
- Use a tablespoon or small measuring cup to add batter to the pan, making 6-8 small pancakes.
- Unlike traditional pancakes, you won't see bubbles forming on the top, so check the underside of your pancake for browning before flipping.
- Top with shredded coconut, blueberries, and a drizzle of honey or maple syrup.