Coconut Flour Pancakes

 I told myself I would share more coconut flour recipes this coming year. One reason is because so many people are suffering from gluten issues (coconut flour is gluten and grain free) and I also feel that it's good to have diversity in the diet, so not always relying on wheat or wheat related grains for all baking purposes. There's also the fact that I have a ton of coconut flour on hand and want to find some excellent uses for it.  My family has some gluten sensitivities. We are blessed that they aren't extreme, but I do like finding ways to cut down our gluten intake whenever I can. 

For my first coconut flour recipe, I'm actually sharing a recipe from one of my favorite blogs Nourishing Days. If you aren't familiar with Shannon's site, please check it out. You'll love everything she has to share, from wonderful recipes (which are often gluten free friendly) and fabulous nutrition info., to great giveaways.

By the way, have no hesitancy about trying these pancakes, thinking there's no way they could be as good as those fluffy white flour ones. You would be missing out. These coconut flour pancakes are wonderful. They're nice and fluffy, just like regular ones, plus they have a higher protein content, so they tend to stick to the ribs a bit more. 

What You'll Need

serves ~4

4 eggs, room temperature

1 cup milk - cows milk or coconut milk

2 teaspoons pure vanilla extract

1 tablespoon honey or a pinch of stevia

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon unrefined sea salt

coconut oil or butter for frying

How You'll Do It

1. Beat your eggs for about two minutes, until they are light and frothy. Then mix in milk, vanilla and honey or stevia. 

2. In a second bowl combine coconut flour, baking soda and salt. Add dry ingredients to wet and mix until thoroughly incorporated. Don't be surprised by the thinness of the batter at first. The coconut flour will thicken tremendously within a minute or two. 

3. Melt coconut oil or butter in skillet over medium-low heat. Use a couple tablespoon of batter for each pancake. Pancakes should be no larger than 2"-3" in diameter. Cook on first side until the top begins to firm and the bottom has browned and then flip. I think these pancakes cook a little slower than regular ones, so don't rush them.

Serve hot with butter and pure maple syrup! 

Enjoy!