These pancakes are made without almond flour, which is a major achievement for me. I’ve tried many versions of these over the past year and none have satisfied my toughest critics (the 4, 7 and 11 year old resident foodees). When they ask for the same thing for breakfast five days in a row, I know I’ve got a winner.
Use a non-stick surface for the best results. Experiment with different spatulas as these are more floppy than your traditional pancakes. I use a slightly flexible, thin silicone spatula for these.
Ingredients
1/2 cup butter, coconut or grapeseed oil, melted
2 Tbsp. honey or coconut palm sugar
4 eggs
1/2 can of coconut milk (lite coconut milk works well)
1 tsp. vanilla extract
a pinch of cinnamon (optional)
1/2 cup coconut flour
1 tsp. baking soda
1/2 tsp. salt
optional addition (1/2 cup chocolate chips or berries)
Directions
- Preheat your griddle or pan over medium-high heat.
- In a large bowl, combine the butter, coconut oil or grapeseed oil with the honey or palm sugar.
- Add eggs, one at a time, whisking until fully incorporated before adding the next.
- Add coconut milk, vanilla and cinnamon (if using)
- In a small, separate bowl, combine the coconut flour, baking soda and salt. Add the dry ingredients to the egg mixture and whisk until mixture is very smooth and creamy looking. Do not leave any lumps in this batter!
- Reduce your griddle heat to medium and scoop the pancakes onto the griddle or pan at 1/4 cup or less per cake. Spread lightly with the back of the scooper and space the cakes allowing a little room to spread.
- Wait until the cakes begin to burst air bubbles on their tops. You may add chocolate chips or berries at this point. Flip pancakes and continue to cook for 1 to 2 minutes more.
* It’s important to keep a watch on the temperature of your pan or griddle as these can burn before they’re cooked. If it is taking them too long to cook, crank the heat a tiny bit. If they are burning before they are cooked, reduce the heat and flip them as soon as you can.
