If you have been reading my posts for awhile you can see that my family are big pancake fans! We’ve made quite a few varieties and eat them a few times a week.
I had always been a little intimidated by coconut flour though. I tried baking muffins with it once to serve to a friend who was gluten-free and they turned out a bit grainy. Since we are grain-free this month I’ve been making coconut flour pancakes in place of our usual sourdough favorites. The kids give these a thumbs up!
Coconut flour is better for you and easier to digest than almond flour. I like it because you have to use a lot of eggs with it. They add nutrition and extra protein for a hearty, filling breakfast. Could you use a few less eggs with this recipe? Possibly, but I love the texture the 8 eggs provides. Feel free to experiment and report back!
The key to baking with coconut flour is having enough moisture, mixing out the clumps, and letting the wet batter sit for at least five minutes before cooking. I always recommend trying the recipe as-is first and then add things in the next time, especially if you are new to coconut flour. If you decide to add fruit to these, wait until you pour the batter on the griddle. You can experiment with fruit in the batter but the moisture level will get thrown off and the pancakes may not stay whole. You can however, replace the yogurt with applesauce in the recipe.
There are six of us hungry Outlaws, and this recipe makes about 24 smallish pancakes. We rarely have leftovers!
You can buy coconut flour here for a good price.
UPDATE: I’ve been getting a lot of feedback about the 8 eggs in this recipe. Apparently it’s scary to some people. If that’s you, just halve the recipe. Use 1/4 cup coconut flour and 4 eggs. Sound more reasonable? I need a lot of pancakes and the 1/2 cup coconut flour and 8 eggs makes enough to feed my large, hungry family. If you don’t need that many, modify the recipe. It’s meant to be used as a guideline. Just make sure you have the right moisture to coconut flour ratios or they won’t turn out right.
- Use organic ingredients whenever possible.
- 1/2 cup coconut flour
- 8 eggs
- 1 tsp vanilla extract
- 1/2 cup yogurt (or applesauce, coconut yogurt, or coconut cream)
- 2 TBS raw honey
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional fruit, blueberries, etc.
- Mix all the ingredients together in a medium-sized bowl.
- Press batter with a fork to get out any clumps.
- Let sit for at least 5 minutes.
- Heat griddle and grease with butter.
- By the tablespoonful, drop batter onto griddle.
- Add fruit directly onto pancakes if using.
- Heat about 1-2 minutes on each side until slightly golden-brown.
- Serve with pastured butter and organic maple syrup.
Have you used coconut flour in baking? What are your favorite things to make with it?
Here is a Pumpkin Pie Coconut Flour Pancake recipe you might enjoy!
This post was shared at Sunday School Blog Carnival, Melt in Your Mouth Monday, Thank Goodness it’s Monday, Fat Tuesday, Traditional Tuesdays, Party Wave Wednesday, Real Food Wednesdays, Well Fed Wednesday, Thank Your Body Thursday, Fight Back Friday, Gluten Free Wednesdays, Simple Lives Thursday, Homestead Barn Hop, The Hearth and Soul Hop, Tasty Traditions, Granny’s Vital Vittles, Simple Meals Friday.
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