Yup…. I am pancake obsessed! I think I have made pancakes 4 out of 5 days this week. I find them so satisfying and love that they can be sweet or savory, plus pancakes reheat well in the microwave so if you can bear standing over a fry pan for a little while you can reap the benefits for days to come.
I have been battling with coconut flour for some time. Every time I use it as the main flour ingredient the end result is usually a cake that tastes like glue or just wont bake through. Rest assured, in pancake form this was a success and has given me determination to keep plugging away at mastering the art of baking with coconut flour.
An important tip, do not forget the salt. I made a few without salt and they were slightly rubbery. Once I added salt the remaining pancakes were much fluffier.
I served mine with some homemade almond and cashew butter made in my new NutriBullet
- 4 eggs
- 1 cup almond milk
- 2 tsp vanilla extract
- 1 tbsp maple syrup or honey
- 1 tbsp coconut oil
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp celtic sea salt
- 1 tsp cinnamon powder (optional)
Whisk the eggs together until foamy in a medium bowl. Add the remaining wet ingredients and mix to together. Add in the dry ingredients and vigorously whisk until batter looks nice and smooth.
Heat a non stick fry pan over medium / high heat. Once hot being the arduous yet worthwhile task of pancake making. Cook batter until bubbling then flip and cook for about another minute.
Serve with fruit, jam, maple syrup, honey, nut butter, whipped coconut cream or just eat them plain – whatever you fancy!
Next batch I am going to add in some unsweetened cocoa powder and raspberries for a different twist.