By all means, I love wheat products. Give me a warm roll, crackers, slice of cake, cookies, or whole loaf of bread any day and I’m happy to devour them!
But lately I’ve been trying to mix up our meals and get more nourishing foods into our routines so when I see a gluten free recipe I usually take a second look at it to see if I would enjoy it.
When I saw the post from Shannon of Nourishing Days about Fluffy Coconut Flour Pancakes I knew I had to try it out. I’ve never worked with coconut flour so I thought this would be a fun first recipe. The evening I received my coconut flour I didn’t feel like making anything too time consuming for dinner, so breakfast for dinner sounded perfect!
My eggs were on the large size so the batter was a little runny but it still worked out great. I heated up my cast iron pan and my husband & I just stood in the kitchen eating the pancakes as they came out of the skillet.
***Note to self… I need to get a griddle before having kids or dinner will take forever!
We topped them with some frozen blueberries that I warmed with a little orange zest and maple syrup. I think the berries made them taste better, I didn’t like the flavor too much when they were plain. But I still have a jar of Flathead Cherry Pancake Syrup that I canned last year so I will definitely make these again!
{Recipe} Coconut Flour Pancakes
(from Shannon’s recipe linked to above)
4 eggs, room temperature
1 cup whole milk or coconut milk
2 tsp vanilla
1 Tbsp honey
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
Coconut oil, butter or lard for frying
In a small bowl beat the eggs until frothy. Add the milk, vanilla and honey and mix well. In a separate medium bowl mix the coconut flour, baking soda and sea salt together. Add the egg mixture to the dry mixture and mix until combined.
Grease a skillet with fat of choice and heat over medium-low. Spoon a couple of tablespoons for each pancake and if thick spread out with spoon. Cook for a few minutes on each side, you can flip them when the top is dry and the bubbles have popped. Adjust heat lower if they are cooking too fast before you can flip them over, they seem to cook slower than regular pancakes.
Serve with maple syrup, yogurt, soaked nuts and fruit. Enjoy!
My brother recently went on a gluten-free diet, and he just got coconut flour for the first time. I forwarded him your post. 🙂