Coconut Flour Pancakes
Let's be clear. I'm all for some good old-fashioned buttered up pancakes when I treat myself to an indulgent breakfast (bacon and grits on the side please!). But when I'm tired of oatmeal for breakfast every morning and want a pancakey fix, I've gone to the paleo world which offers some fairly tasty substitutes.
I stumbled upon this easy coconut flour recipe by paleohacks.com and added some personal tweaks. To be honest, I thought for sure they would be disgusting and dry and a waste of my expensive nut flour and organic eggs but they actually turned out good! You won't find them to be super fluffy but they are much fluffier than the flourless version I shared a year ago. Here's the step-by-step for my take on these coconut flour pancakes.
Prep time: 5 mins
Cook time: 5 mins
Serving Size: Yields 6 medium sized pancakes
Ingredients
1/4 cup coconut flour
1/8 tsp baking soda
1/4 cup almond milk
2 tbsp organic coconut oil
1 tbsp olive oil
3 eggs
1 tbsp honey
1 tsp vanilla extract
1 tsp cinnamon
dash of salt
Hazelnut spread
Blueberries
Instructions
Before you begin, please note TO NOT OVERBEAT OR OVERMIX THIS MIXTURE.
Mix eggs, coconut oil, olive oil and honey together. It's okay if your coconut oil is not liquified during this process. Mine was more solidified and these came out fine.
Add your almond milk and vanilla extract.
Add your coconut flour, baking soda, salt and cinnamon.
Remember, do not beat or whisk this like crazy. Simply mix together and embrace the lumpiness!
These cooked really well on the griddle at 350 degrees.
Once your griddle is hot, grease your griddle with non stick spray and pour medium sized batter circles onto the griddle. Allow each side to cook for 2 to 3 minutes.
Stack and top with 1 tbsp of hazelnut spread and blueberries as you desire. I drizzled with organic maple syrup. Voila!