The very first time I attempted to make coconut flour pancakes, I ended up with a coconut disaster. What I didn’t know at the time was that coconut flour is incredibly “thirsty” stuff.
A little of this flour goes a looooong way, and using too much will get you something closer to a coconut brick most contractors would pay good money for. Needless to say, breakfast went in the trash that morning with a few choice words that followed.
Thankfully, a reader took pity upon me after reading about my not-so-successful attempts and sent me a recipe for coconut flour pancakes. It was simple to clean up, and easy to make adjustments for my own dietary requirements at the moment.
It’s nice to know that even with my current eating plan, I can still enjoy my Saturday pancake ritual with Mini Chef. He was a bit dismayed when I informed him that Mama couldn’t have pancakes anymore. In fact, he stomped his little foot and said, “oh yes you can!“. So these pancakes have really rescued me as of late. Our family tradition is still in tact.
YOU MIGHT ALSO ENJOY:
Clean Eating Gluten Free Coconut Pancakes
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 6 large eggs
- 1/4 cup coconut oil
- 1 cup light coconut milk
- Extra oil for cooking
- In a mixing bowl, blend together all ingredients using an electric mixer.
- Note: The oil can get solid when cooled, so you might want to melt it to making mixing a bit easier.
- Cook in a skillet with oil as you would with any pancakes.
- Serve when nicely browned and cooked through.