These pancakes are made with coconut flour and they are fluffy – which is a bit harder to achieve when using almond flour (what I usually bake with). There are many virtues to coconut flour, but more importantly, the test for really good pancakes is the fluff factor, and these deliver the fluff.
What’s your favorite topping on pancakes? Ours is Grade B maple syrup, although sometimes all I need are some strawberries and I’m good to go.
Coconut Flour Pancakes
Yield 4 servings
Updated on 4/30/13: I added a pinch or so of salt (about 1/8 teaspoon) to this recipe since these pancakes are a bit on the sweet side. Also, the technique has been simplified. Many of the comments are from an old set of instructions.
The recipe makes about 12 silver-dollar size pancakes.
- 3 large eggs
- 1 teaspoon oil (coconut or other cooking oil)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 teaspoon honey or maple syrup
1/4 teaspoon baking soda
- pinch salt (about 1/8 teaspoon)
- 2 tablespoons coconut flour
- about 2 tablespoons cooking oil for the skillet
- In a bowl, whisk the wet ingredients together.
- Add the dry ingredients to the wet batter, and whisk again until well blended.
- Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
- Preheat a skillet on medium heat. Add cooking oil to coat the entire skillet.
- Whisk the batter again to remove any remaining lumps.
- Pour about 1 tablespoon of batter for each pancake in the skillet without letting the edges of each pancake touch.
- Flip the pancakes after a few minutes or when the edges begin to brown and small bubbles begin to appear on the top.
- Repeat for the remaining batter, adding more cooking oil as necessary.