Based on the title and the photos below, you’ve probably gathered that today’s recipe involves pancakes. Pancakes made with coconut flour.
Coconut flour like we used in those cookies last month, coconut flour that doesn’t contain gluten and is high in protein and, I’m just going to guess for some 85% of you, coconut flour that is not sitting in your kitchen pantry at home.
While the survey said about 17% of you seem to be coming here actually looking for our new style of recipes focused on whole foods, the rest of you are either (a) feeling intimidated by new ingredients (it’s “a stretch” or a little “out there”) or (b) you don’t mind this new focus but you’re not that interested in it either. Listen, I get it.
I really, really get it. I’d never heard of coconut oil or spelt flour before the beginning of this year, and when I was first introduced to them, I saw mainly their price tags.
Second, I sometimes take for granted that you can adapt a recipe to your own way of eating (from white spelt to all-purpose flour, for example, or from coconut oil to butter in a cookie recipe). I’ll try to explain that better in the future.
Contrary to how it might seem, I’m not trying to convert anyone to my way of eating. I do think 2010 has improved my health drastically, both in more energy/less weight and better digestion, so I’m pretty happy to tell people about it.
But you don’t have to eat this way to come here, not at all; you just have to be willing to hear about it (and thank you, again). One of you suggested I make a sort of pantry list, with links to distributors, so it would be easy to know what kind of ingredients I’m using on a regular basis. (No, I don’t have five kinds of flour in my pantry, those of you who wonder.) I think that’s a great idea, and I’m going to work on that.
A few of you are interested in gluten-free recipes — well, today’s your day! You GF types are more familiar with this ingredient already, I suppose; but for anyone looking for a new take on a pancake, not to mention one that will be easier to digest because it has no gluten, just pure coconut, this is a good one.
It’s an example of a recipe that you kind of have to use the “stretch” ingredient for, but it’s nice to have in your back pocket, whether for gluten-free friends or your own willing-to-experiment lifestyle. Very simple in method, it yields doughy pillows of pancake slightly eggy in flavor (most coconut flour recipes are, I’ve noticed), lightly kissed with coconut and, the way I make them, beautifully browned around the edges.
For added flavor value, I like mine covered in butter and pure maple syrup. They’re not the same as classic buttermilk pancakes, but I think what I’ve been learning these last few months — and what I’ve been wanting to communicate here — is that these new ingredients have a beauty all their own, the way most new things do.
I’m glad to share it with you. (Didn’t see your question answered? Scroll all the way to the bottom, below the recipe!)
Coconut Flour Pancakes
Adapted from Cheeseslave
Makes about six regular pancakes or 12 to 15 mini ones
I always make my pancakes small, like little silver dollars, and I use coconut oil in the pan (you could use a different oil for the same results) because it helps make the edges brown and crispy.
3 tablespoons butter or melted coconut oil (+ extra for greasing pan)
3 tablespoons coconut milk or whole milk
1 1/2 teaspoons sweetener (I used honey; you could use some kind of sugar)
1/4 teaspoon kosher salt
3 tablespoons coconut flour
1/2 teaspoon baking powder
Mix eggs, butter (or coconut oil), milk, sweetener and salt in a bowl with a wire whisk. Keep mixing while you add the baking powder and coconut flour.
Heat a skillet (I’m loving my cast-iron one lately) and add 1 tablespoon of butter (or coconut oil) over a medium or medium-low* flame. Spoon a heaping tablespoon of batter onto skillet for each pancake, flipping when the batter starts to bubble.
Serve with lots of butter and pure maple syrup.
*this probably says more about my pancake-making style than the recipe, but I find I have better control over the cakes not burning when I keep the flame a little lower. your call.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.