One of the things I’ve loved about working from home is having the time to actually make breakfast! It’s something so simple but I look forward to it every morning. These coconut flour pancakes are my latest obsession and I can’t get enough of them!
It’s been a while since I’ve made pancakes. I usually make pancakes with all-purpose flour but I’ve been experimenting with different types of flours lately and finally landed on coconut flour!
Working with coconut flour
Coconut flour is one of those ingredients that I have a love-hate relationship with. I love how floral and nutty the flavour of it is but sometimes it’s so tricky to work with!
Coconut flour is very absorbent but adding too much water can leave you with a watery batter. The key to making the perfect coconut flour pancake batter are the eggs!
A simple formula to remember when it comes to coconut flour is for every 1/4 cup of coconut flour you need to add 1 egg to maintain the structure of the item you’re making. This makes coconut flour the perfect ingredient to use if you are gluten-free or keto. I’m neither of those things, I just like coconut pancakes!
Coconut flour pancakes
Recipe (makes 5)
- 1/2 cup coconut flour
- 2 eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- sprinkle salt
Method
- Combine all the ingredients together in a large bowl. Mix until a smooth batter forms.
- Heat a sauce pan at medium-low heat. Spoon enough batter to make desired pancake size. Allow to cook until the edges become dry and it is golden brown on the bottom. Flip and repeat on the other side.
- Remove pancake from heat and serve with maple syrup and fruit.
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