As many of you know, I'm a devout lover of almond flour. But recently, I've been experimenting with coconut flour -- it's gluten-free, Paleo-friendly, and low-carb. I learned pretty quickly that coconut flour does not behave like any other flour out there since it tends to absorb liquid with great power. That means a little goes a long way -- unless you want all of your goods to be dried out.
These Coconut Flour Pancakes are very easy to put together. I freeze up the leftovers for quick morning breakfasts. Like other gluten-free pancakes, they do fall apart more easily than their wheat counterparts, so handle them with care and they'll pay you back with deliciousness.
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
2 Tablespoons water (optional)
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.