I love coconut. Coconut flakes, coconut milk, coconut ICE CREAM- you name it, I love it. So when I found a recipe for gluten-free pancakes made with coconut flour, I had to whip them up!
What You Will Need:
1/4 Cup Organic Coconut Flour
3 Tbsp Vegetable Oil
1/4 Cup Coconut Milk or Almond Milk (we do this to keep our pancakes dairy-free, but regular milk works too!)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
Toppings of your choosing!
What You Will Do:
In one bowl, first beat eggs and then add Vegetable Oil and Coconut Milk. Mix together.
In a separate bowl, combine Coconut Flour, Sugar, Salt, Baking Powder, and mix.
Pour dry ingredients into the bowl of wet ingredients, and mix until totally smooth and the two mixes are combined.
Heat pan on low-medium heat, and spray with olive oil or an alternative non-stick.
Pour batter onto pan. **NOTE** I found that the pancakes cooked super fast, and were more difficult to flip than pancakes I’ve made in the past using other flour, so make sure your pancakes are SMALL! 2-3 inch diameter, MAX.
Let cook for about 1 minute or until you see the top of the pancake batter start to firm. Flip and do the same on the other side.
Like macarons, the pancakes may have a mushier consistency. At first I was concerned this was a sign that the pancake was undercooked. But then I remembered all of the millions of macarons I’ve eaten, and noticed that the pancake consistency resembled that of a macaron.
Lastly, top with add-ons of your choosing! I opted for banana, dairy-free chocolate chips, and almond butter!!