Winter has arrived in Melbourne, and it is COLD, REALLY COLD! And while coconut might not be quintessentially winter, there is something about this coconut flour pancake recipe that seems perfect for a winter breakfast — enjoyed in my slippers and PJs, of course.
To be honest, I never order pancakes when we go out for breakfast. I’ll almost always choose something else — But for a quick and easy home cooked breakfast it’s hard to go past these fluffy coconut flour pancakes.
This is a recipe that I think perfectly encapsulates the wonder that is the coconut. Brooke has been experimenting with alternative flours lately, and while I don’t know much about its health benefits, coconut flour certainly has a unique, nutty flavour making it perfect for pancakes. It’s light, airy, and slightly powdery, and it gives these pancakes a distinct coconut flavor that is really tasty.
The pancakes should be slightly smaller in diameter than you’d normally make them otherwise, it’s difficult to flip these delicate pancakes. These pancakes cook quickly, so keep a close eye on them to make sure they don’t burn. Adding extra eggs in the batter help the pancakes hold together, but thanks to the coconut they don’t taste overly egg-y. We like to top our paleo coconut flour pancakes with fresh strawberries, banana, and a generous drizzle of maple syrup.
- 4 eggs
- ½ cup milk
- 3 tablespoons coconut oil (liquid state, not solid*)
- ½ cup coconut flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- Melt coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
- Heat a griddle or large skillet over medium heat.
- In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
- Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
- Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
- Serve warm with your favorite pancake toppings.