Recipe for doughy pillows of pancakes made with coconut flour. If you love pancakes, but can’t have gluten, then this is a treat.
- 3 eggs
- 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.
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.
Adapted from Cheeseslave.
- Category: Pancakes
- Method: Stovetop
- Cuisine: Breakfast
Keywords: coconut flour, pancakes, gluten-free, breakfast