Saturday, February 11, 2012

Fluffy Coconut Flour Pancakes

My friend Lisa says these pancakes are really good topped with real maple syrup and berries!

4 eggs, room temperature
1 c milk (cow’s or coconut both work)
2 tsp vanilla extract
1 tbsp honey
1/2 c coconut flour
1 tsp baking soda
1/2 tsp sea salt
Coconut oil or butter for frying

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.  Allow the mixture to sit for 2-3 minutes to "set-up". Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Recipe courtesy - Lisa B of Tennessee

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