Almost every holiday or weekend visit from college, my Dad would make a big batch of homemade pancakes for my brother and I. We’d top each plate sized pancake with local maple syrup and butter while we sat around the table catching up on life. After said pancake breakfasts, you could skip lunch they kept you going that long!
Now that I have moved away from home, I still manage to make pancakes every once in a while. In fact, one of my favorite things to do on quiet weekend mornings is make a batch of pancakes. Since I think it’s fun to experiment in the kitchen, I rarely use Bisquick or regular white flour. In fact, this past weekend, I found a new recipe for coconut flour pancakes that I thought sounded good – and they were! They turned out nice and fluffy and actually photographed well. Yipee! Some of the advantages of using coconut flour is that it is high in fiber, low carb, paleo-friendly and gluten-free as well. It has a slightly sweet flavor which lends itself well to recipes like these pancakes.
The recipe for these lovelies comes from the blog Ditch the Wheat. I thought they turned out so well, I had to share them too! Check it out for other great gluten-free and paleo recipes.Print
Delicious gluten free coconut flour pancakes
- 2 tbsp extra virgin coconut oil
- 1 tbsp honey
- 3 large eggs
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour, sifted
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- Beat coconut oil and honey together. Add in eggs, coconut milk, and vanilla, Beat until smooth.
- Stir in cream of tartar, baking soda, and salt.
- Heat a skillet over high heat and melt 1 tablespoon of coconut oil into the pan. Add pancake batter to pan 3-4 tablespoons at a time.
- Cook each side until lightly browned. Serve with unsweetened coconut flakes, butter, and syrup or toppings of your choice!
- Serving Size: 2