Coconut Flour Pancakes
Ingredients
1. Using a wire whisk, mix together eggs, melted coconut oil, and milk. 2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. 3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium heat. 4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter. When the top starts to form bubbles, flip the pancakes to cook the other side. 5. Enjoy topped with fruit, cinnamon, or even some ricotta cheese. Notes: Coconut flour is very dense and absorbs liquids quickly making the batter dry and difficult to pour. I find sometimes you have to adjust the ingredients a bit and add a bit more milk (even a bit of water is fine) so that you have more moisture in the batter. I often add a bit more almond milk and sometimes a touch more egg white. Play around with the recipe a bit until you find the combination that works for you. |