Fluffly Coconut Flour Pancakes: 4 servings
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
• 4 eggs, room temperature
• 1 cup milk (cow milk or coconut both work)
• 2 teaspoons vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• Optional 1 scoop protein powder
• 1/2 teaspoon sea salt
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Spray pan with olive oil spray. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Substituting Coconut flour for any wheat or white flour is a great way to get more fiber in your life and reduced net carbs. I made these for the first time two weeks prior to this launch and they were amazing. I used canned coconut milk, I was curious, and topped the pancakes with a little agave nectar and cinnamon. Photo below: