No-Guilt Pancakes with Coconut Flour


User Avatar
Member since 2017
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

If someone told you they were going to prepare a low-sugar, low-carb, low-gluten, lactose-free, soy-free, high-fiber breakfast you might imagine yourself chewing on a stick, but what if they said they were making pancakes with organic coconut flour? Surprise! It’s the same thing. Definitely not at all sticklike, our recipe uses healthy coconut flour to make cakes that taste even better than the tradition version you grew up with, but without the guilt of knowing you’re loading up on sugar and white flour. The first time you read through the directions for this recipe you may think we’ve made an error on the cooking time. Nope! The biggest challenge with making pancakes with naturally processed coconut flour is that they can crumble and fall apart. Cooking them lower and slower than cakes made with all grain flour will get the best results.


Ingredients You'll Need

Yield: 8-10 3-inch pancakes

2/3 cup coconut milk (not coconut cream) or almond milk
1 teaspoon vanilla extract
2 tablespoons Coco Treasure Organic Extra Virgin Coconut Oil, melted + 1 tablespoon for greasing the skillet
4 eggs
¼ cup honey
1/2 cup Coco Treasure Organic Coconut Flour
1/2 cup all purpose white flour
2 teaspoons baking powder
½ teaspoon kosher or sea salt


Directions

Directions:


1. In a large mixing bowl, stir all of the wet ingredients, including the honey, together until smooth. In a separate bowl, stir the dry ingredients together. Add the dry to the wet, stirring vigorously to remove any lumps. Batter should be smooth and thick. Allow the mixture to rest for approximately 5 minutes.


2. While the batter is resting, heat a skillet or griddle on medium-low heat. Grease lightly with cold-pressed virgin coconut oil. Spoon about ¼ cup of pancake batter onto the skillet. Cook for 5 to 7 minutes or until the pancake is completely dry at the edges. Flip the pancake gently. Coating the spatula with a thin layer of organic extra virgin coconut oil may help.


3. Cook an addition 3 to 4 minutes on the second side. Remove from the skillet and serve as desired.


4. Preparation Tip: Try a sample pancake to make sure your batter is a success. Spoon a small amount of batter onto the hot skillet. If it doesn’t hold its shape, add more organic coconut flour to the batter, 1 tablespoon at a time.


Questions, Comments & Reviews



More Great Recipes: Pancake
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

471 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51173 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11639 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls