Hello everyone! In the past I haven’t had much luck with making coconut flour pancakes; they have ended up with a weird texture and taste that I wasn’t a huge fan of. However, these turned out fabulous! They taste just like a normal (unhealthy) pancake and have a great fluffy texture. I topped mine with my homemade Butterscotch and Whipped Cream, raspberries, and pecans (which was a kick-butt combo) but you can top yours with whatever you please. Enjoy!
Yield: 4 pancakes
- ¼ cup coconut flour
- ⅛ cup tapioca flour
- ½ teaspoon baking soda
- pinch of salt
- 2 eggs, room temperature
- 2 tablespoons melted coconut oil
- 1/4 cup organic whole milk
- ½ tablespoon organic maple syrup
- Heat a lightly greased pan (I used coconut oil) or griddle to medium-low.
- In a small bowl whisk together coconut flour, tapioca flour, baking soda and salt until well combined.
- In a medium bowl, mix together eggs, coconut oil, milk and maple syrup. Add the dry mix and whisk until fully combined.
- Let the batter stand for 3-5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be quite thick after resting. If, however, it seems dry and clumpy, add a little more milk until a batter consistency forms.
- Drop 2 tablespoons of batter per pancake onto the preheated griddle or pan and spread the batter out a little. Cook for about 3 minutes before flipping carefully. Then cook the other side for a couple more minutes.
- Keep a close eye on the pancakes, as they burn easily.
- Serve hot with toppings of choice (my homemade Butterscotch, maple syrup, my homemade Whipped Cream, berries, nuts, etc!)
*Adapted from Leelalicious