Everyone loved the coconut flour pancakes I made this morning. I only made a small batch but these pancakes are so dense and filling, you don’t need much to feel satisfied.
Coconut flour pancakes are extremely nutritious, much more so than pancakes made with regular flour. They are also high in fiber, and lower in carbs.
The other great thing about coconut flour pancakes is that in order to make them, you need to use a lot of eggs, which greatly boosts the nutrition. There’s 1/2 of an egg in each and every one of these pancakes. (Not to mention 1/2 tablespoon of butter per pancake.)
I modified this recipe from the one in Bruce Fife’s book, Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat.
As you can see, Kate especially enjoyed the butter.
Coconut Flour Pancakes
Makes about 6 pancakes
Eggs, preferably pastured (3)
Melted butter, preferably butter from grass-fed cows, or coconut oil — plus extra butter or coconut oil for cooking the pancakes (3 TBS) — where to buy coconut oil
Coconut milk or whole milk, preferably raw, from grass-fed cows (3 TBS) — where to buy coconut milk
Rapadura, you can also use raw honey or maple syrup (1 1/2 tsp) — where to buy rapadura
Sea salt (1 tsp) — where to buy sea salt
Coconut flour (3 TBS) — where to buy coconut flour
Optional: Baking powder, aluminum-free (1/2 tsp)
1. Using a wire whisk, mix together eggs, melted butter, milk, rapadura, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup, or if you’re on the GAPS diet, honey.