I’m determined to get through this box of coconut flour! It's a frosty Sunday morning, and I know what I'm having for lunch (breakfast, since I woke up late?)..
The box of coconut flour came with a recipe on the back for pancakes,but it was a bit too “clean” for me – I smother my pancakes in sugar or Nutella, as a rule, so I’m just not about to make them with coconut oil and agave nectar. Coconut flour is a little tricky to work with given that it is just so good at soaking up liquid, so I used the box’s proportions of wet to dry, but subbed in my own preferred ingredients.
These are a lot denser than my preferred pancakes, they’re not fluffy, but not wet like a crepe either. The coconut flour adds a wonderful nutty flavour that really sets off the finished product. I was trying to be “good” (HAH!) so I didn’t have it with Nutella, but I can only imagine it would taste like some kind of Bounty Bar dream if you liberally coated it in Nutella. Next time!
Makes about 6 medium sized pancakes
Ingredients
- 2 eggs
- 80 ml milk
- 2 tbsp melted butter
- 1 tbsp vanilla sugar
- 3 tbsp coconut flour
- 1 tsp bicarb
- ¼ tsp salt
Method
Mix together the eggs, milk, melted butter and sugar in a bowl.
Sift over the coconut flour, and add the bicarb and salt.
Mix together until you have a smooth, slightly thickened batter.
Heat the pan up with a little butter or coconut oil and spoon 2-3 tbsp batter in. Cook for about a minute each side. You know it’s time to flip when the first side has little bubbles and less runny.
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| This was the roundest one I made |
Continue with the rest of the batter, and chow down when done!
I like my pancakes with either sugar or Nutella, but you do you, how you like your pancakes is personal business.
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