No-Guilt Pancakes with Coconut Flour
By: Coco Treasure
Published: Wednesday, November 1, 2017 - 6:08am

Ingredients




Yield: 8-10 3-inch pancakes
2/3 cup coconut milk (not coconut cream) or almond milk
1 teaspoon vanilla extract
2 tablespoons Coco Treasure Organic Extra Virgin Coconut Oil, melted + 1 tablespoon for greasing the skillet
4 eggs
¼ cup honey
1/2 cup Coco Treasure Organic Coconut Flour
1/2 cup all purpose white flour
2 teaspoons baking powder
½ teaspoon kosher or sea salt

Preparation

1 In a large mixing bowl, stir all of the wet ingredients, including the honey, together until smooth. In a separate bowl, stir the dry ingredients together. Add the dry to the wet, stirring vigorously to remove any lumps. 2 Batter should be smooth and thick. Allow the mixture to rest for approximately 5 minutes. 3 While the batter is resting, heat a skillet or griddle on medium-low heat. Grease lightly with cold-pressed virgin coconut oil. Spoon about ¼ cup of pancake batter onto the skillet. Cook for 5 to 7 minutes or until the pancake is completely dry at the edges. Flip the pancake gently. Coating the spatula with a thin layer of organic extra virgin coconut oil may help. 4 Cook an addition 3 to 4 minutes on the second side. Remove from the skillet and serve as desired. 5 Preparation Tip: Try a sample pancake to make sure your batter is a success. Spoon a small amount of batter onto the hot skillet. If it doesn’t hold its shape, add more organic coconut flour to the batter, 1 tablespoon at a time.

About

If someone told you they were going to prepare a low-sugar, low-carb, low-gluten, lactose-free, soy-free, high-fiber breakfast you might imagine yourself chewing on a stick, but what if they said they were making pancakes with organic coconut flour? Surprise! It’s the same thing. Definitely not at all sticklike, our recipe uses healthy coconut flour to make cakes that taste even better than the tradition version you grew up with, but without the guilt of knowing you’re loading up on sugar and white flour. The first time you read through the directions for this recipe you may think we’ve made an error on the cooking time. Nope! The biggest challenge with making pancakes with naturally processed coconut flour is that they can crumble and fall apart. Cooking them lower and slower than cakes made with all grain flour will get the best results