Coconut Flour Pancakes
1/2 cup coconut flour Makes about 20 3-4 inch pancakes, serves 4
1/2 tsp salt
1/2 tsp baking soda
4 eggs, beaten
1 cup coconut or almond milk
1/4 cup oil or melted lard/butter
2 tsp vanilla
1 Tablespoon honey (optional)
2 Tablespoons water (for thinner batter)
1. Heat griddle over medium heat.
2. In a small bowl, whisk together coconut flour, salt and baking soda.
3. In a medium bowl, whisk together eggs, milk, oil/lard, vanilla, and honey. Pour dry ingredients into wet ingredients and whisk until fully combined and no lumps remain. If batter is too thick, add water.
4. Ladle small scoops of batter onto lightly greased hot griddle and cook until edges begin to set. Carefully flip pancake and cook until underside is browned. Be sure not to cook too fast or pancake will not be done in the middle. Serve with your favorite topping or maple syrup.
1/2 tsp salt
1/2 tsp baking soda
4 eggs, beaten
1 cup coconut or almond milk
1/4 cup oil or melted lard/butter
2 tsp vanilla
1 Tablespoon honey (optional)
2 Tablespoons water (for thinner batter)
1. Heat griddle over medium heat.
2. In a small bowl, whisk together coconut flour, salt and baking soda.
3. In a medium bowl, whisk together eggs, milk, oil/lard, vanilla, and honey. Pour dry ingredients into wet ingredients and whisk until fully combined and no lumps remain. If batter is too thick, add water.
4. Ladle small scoops of batter onto lightly greased hot griddle and cook until edges begin to set. Carefully flip pancake and cook until underside is browned. Be sure not to cook too fast or pancake will not be done in the middle. Serve with your favorite topping or maple syrup.