Feel good about your pancakes this morning and try out this yummy recipe for traditional pancakes made with coconut flour.
With more fiber and protein than wheat flour pancakes, these guys are more than just a yummy breakfast treat.
- 4 eggs
- 1 cup coconut milk
- 2 tsp vanilla
- 1 tbsp honey or maple syrup
- ½ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- Add all ingredients to a bowl and whisk until there are no lumps in the batter.
- Cook each pancake in a preheated pan 1-2 minutes per side.
- Remove and serve with a drizzle of honey and some butter.
Coconut Flour Pancakes Recipes Tips
If you have never made coconut flour pancakes before, you may be in for a texture surprise. Due to the egg content in these pancakes they will be less floury and more eggy.
This pancake mix is much more runny than a regular wheat flour mix. When flipping you will want to leave yourself plenty of space in the pan and flip quickly, otherwise the batter will run off your spatula.
If you want to make a fluffier pancake, you can beat the egg whites to stiff peaks and gently fold them the batter.
Prior to cooking, you can refrigerate the batter to help make it less runny when scooping. The cold will stiffen up the fat in the coconut milk making it easier to spoon.