Sometimes you just gotta have pancakes.
Well, I do anyways. I’m sure I’ve mentioned before that breakfast is my favorite meal of the day…no matter what time I eat it! I don’t make pancakes all that often, usually only for a special occasion breakfast (think…birthday or holiday) but tonight I just felt like having a comforting meal. Shannon at Nourishing Days has created the absolute best recipe for Fluffy Coconut Flour Pancakes I’ve ever tried…I’ve made this recipe dozens of times using both coconut milk and heavy cream and they always turn out great! Below I’ve posted the recipe I use regularly, which is her original recipe halved with a touch of cinnamon added. If you do have leftovers they freeze well. My favorite topping for pancakes or waffles will always be maple syrup, bananas and walnuts, I rarely stray from that combo but you could top your pancakes with anything you like…or they are even great with just a dollop of butter or drizzle of coconut butter!
Coconut Flour Pancakes (makes 6-8 pancakes)
1/2 cup coconut milk or heavy cream
1/2 Tbsp. coconut nectar or honey (optional)
1/2 Tbsp. vanilla
1/4 cup coconut flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. sea salt
coconut oil or butter for the pan
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and sweetener.
- In a medium-sized bowl combine coconut flour, baking soda, cinnamon and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
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