We have made these pancakes with slight modifications twice this fall, and each time they came out great. A few things we took note of for those struggling with this recipe…
1. Coconut flour tends to be dry. That is why the use of so many eggs is needed. They are not conventional pancakes, they aren’t going to have the same consistency of conventional pancakes.
2. It helps to cook them in a non stick frying pan. We have made them in a cast iron, but it really helps to use the non stick. Our favorite non stick frying pan is non toxic by Healthy Earth. It is wonderful and we actually got it for an awesome price at Marshalls.
3. Use lots of butter or coconut oil to cook them. This makes them super yummy as well as help with the cooking.
We really enjoyed these pancakes. They are a nice grain free treat breakfast to have every once in a while.
- 1/4 cup coconut flour
- 4 eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- A pinch of salt
- In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.
- Pour coconut flour into mixture and continue to blend until batter is smooth.
- In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.
- Pour batter into skillet using a large soup spoon.
- Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes. Pancakes will be ready to flip with the batter is firms up slightly. If the pancakes are still too runny, allow them to cook a bit longer before flipping.
- Serve with your choice of topping.
Stolen From HERE!