This isn’t the first recipe I’ve tried for coconut pancakes. Hey, it’s not even the second. It’s taken me three recipes to make coconut pancakes successfully!
Either they end up browned on the outside and raw batter on the inside or the size of small cookies and just about as hard. It’s been annoyingly tricky to find any happy medium. And yet, I’ve kept trying. I love wheat free pancakes. I feel lighter and have more energy for the rest of the day. It might be the fact that wheat flours often make me feel heavy and full that’s led me to eat pancakes for supper more often than for breakfast.
I love the buckwheat pancakes I make but I have to special order buckwheat flour so there are times I am without. Coconut flour is great. It’s super absorbent so you don’t need to use a lot of it. Of course, you end up using a lot more eggs as a consequence.
This recipe makes enough pancakes for my family of four. Here’s what I did:
- 6 tbsp Butter or Coconut Oil, melted
- 6 tbsp Coconut Flour
- 1 tsp Baking Powder
- 3/4 tsp Salt
- 6 Eggs
- 6 tbsp Milk (I used So Delicious Coconut Milk)
- 3 tsp Honey
- Melt the butter or coconut oil in a cast iron skillet and set aside.
- In a small bowl, whisk together the coconut flour, baking powder and salt.
- In a large bowl, whisk the eggs. Add the milk and honey and whisk to combine.
- Add the dry ingredients to the wet and stir until smooth and free of lumps. Allow to sit for a few minutes or while your skillet heats up.
- Heat a cast iron skillet on medium heat and add a little butter. You’ll want to make your pancakes on the smaller side. Too big, or thick and they will brown faster on the outside and not cook on the inside. I like to make them with about 1/8- 1/4 cup worth of batter and then I’ll gently shake the skillet so they spread out a bit more. After the first batch, I turn down the heat to just below medium.