Fluffy Citrus Coconut Pancakes
By: Julia Mueller
Published: Wednesday, May 2, 2012 - 11:18am

Ingredients




4 eggs
1/3 cup milk
¼ cup agave nectar or honey (plus more for drizzling on top, if desired)
2 teaspoons vanilla extract
1 tablespoon coconut oil, melted (or 1 tablespoon olive oil or 3 tablespoons melted butter)
1 tablespoon honey tangerine juice
½ cup coconut flour
1 teaspoon baking powder
¼  teaspoon salt
2 tablespoons honey (optional)
Zest of one honey tangerine
1 tablespoon confectioner’s sugar for topping (optional)

Preparation

1 In a mixer or mixing bowl, combine all wet ingredients except for the honey.  Mix until combined then add all dry ingredients and mix until all of the clumps are out.  If you are adding honey, do so now (I always have more success with the honey not clumping up if I add it after the dry ingredients are in).  Don’t worry about over-mixing because coconut flour is nothing like regular flour – you can’t mess this recipe up by mixing it too much.  Allow batter to sit for about 10 minutes. I swear, as one of the most impatient people on this planet, I wouldn’t say this step unless it were necessary. 2 Heat a large skillet over medium-low heat.  Place a dollop of butter or a teaspoon of coconut oil in the skillet and spread it around. I suggest making small pancakes because they are much easier to flip when they are small. The flipping process requires some finess, as these pull apart easily – they take a little more care than the standard pancake. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancakes to cook about 5 to 7 minutes before flipping.  Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!

About

These made-from-coconut-flour pancakes are naturally sweet, filled with protein, and are so light and fluffy, they are the perfect jump start to the day!