If I were to compose a list of favourite recipes this would be my pick for best and most satisfying gluten-free pancake. Even if avoiding gluten is not essential for you or your family, it’s simply a great pancake recipe. It results in pancakes that are light, tender, and delicious.
Beyond taste and texture you can love them because of the many nutritional benefits of coconut flour. It’s high in fibre and protein, rich in trace minerals and low in digestible carbohydrates.
Don’t care for the taste of coconut? You might still like these pancakes since coconut flour doesn’t have a strong coconut flavour.
Be warned: you can’t treat coconut flour like wheat flour and it will not work as a direct substitute. Coconut flour, made from dried and ground coconut meat, is very very absorbent. You only need 1/2 the amount of coconut flour you would of regular flour and you double the amount of egg.
This recipe doesn’t make a large amount of batter but don’t worry. A little goes a long way. These pancakes are exceptionally filling; two pancakes, especially when served with an ample side of berries, satisfy beautifully.
Hopefully there’s coconut flour in a shop near you. This brand might be familiar.
See the original recipe here.
Coconut Flour Pancakes (makes 6 small pancakes)
4 large eggs
1/4 cup of milk. I use almond but you could use cow’s milk, soy or any other nut milk.
3 tablespoons oil. I use melted coconut oil or melted butter or ghee.
1/4 cup coconut flour
1 tablespoon sweetener. I use maple syrup or honey but you can use sugar.
1/4 teaspoon baking powder
1/4 teaspoon sea salt
Heat a griddle or skillet over medium heat.
In a large bowl, use an egg beater or whisk to combine eggs, milk and oil. If using liquid sweetener add it here as well.
In another bowl, whisk the coconut flour, baking powder, salt and sugar (if using) until well blended.
Add the dry ingredients to the wet ingredients, stirring until no lumps remain.
Grease griddle or skillet with oil or butter.
Drop 1/4 cupfuls of batter onto the hot griddle.
Cook 3-4 minutes until small bubbles begin to form on top, then flip.
Cook on the other side 1-2 minutes more.
Serve warm with berries or topping of choice.
Drizzle with maple syrup.