So, I wasn’t originally going to post this recipe but a few friends were insistent upon it! That is why I only have one picture (and the picture was actually taken WAY after we ate the pancakes-I did a little re-staging). I recently bought some different flours at the market: quinoa, coconut, and teff. I have been reading a lot of blog posts recently about the use of coconut flour for people who are gluten free, low carb, and who follow the paleo or primal diet. From my reading I discovered that coconut flour is a very dense and fiber filled flour. I also learned, though my cooking, that the sweetness of the coconut really comes through and very little extra sweetner is needed.
For those who have not cooked with coconut flour before you can find it at markets like Whole Foods or you can order it from online purveyors. For this recipe I used Bob’s Red Mill coconut flour that I bought at Whole Foods.
Just in time for breakfast…
4 large eggs
1/4 cup almond milk
1 teaspoon vanilla
1 Tablespoon agave (or honey)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
About 2 tablespoons coconut oil (or butter) for the pan
1. In a medium bowl whisk eggs until frothy.
2. Whisk in almond milk, vanilla and agave until well combined.
3. Stir in coconut flour, baking soda and salt.
4. Let sit for 5 minutes or so while you heat up coconut oil in a large non-stick pan or griddle on medium heat.
5. Pour batter by 1/8 cup (2 tablespoons) into frying pan or griddle. I found that a large Cookie Scoop worked well for this.
6. Cook for 2-3 minutes, flip, cook for 2-3 more minutes, repeat with the rest of the batter.
7. Serve with maple syrup, butter, coconut oil, jam, or your favorite pancake topping!
Makes 10 small pancakes
Side note: While these are very small pancakes, they are VERY dense. I ate 3 and Brian ate 4 and we were both satisfied.