Fluffy Coconut Flour Pancakes (gluten-free and grain-free)

Recipe from Nourishing Days

4

Ingredients: (makes about a dozen very filling, small pancakes)

  • 4 eggs, room temperature
  • 1 cup half & half or coconut milk (full fat)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • coconut oil or butter, for frying (optional if using non-stick pan or griddle)

Directions

  1. In a small bowl, beat eggs vigorously until frothy, about 2 minutes.  (There’s your exercise.)  Mix in milk, vanilla, and honey.
  2. In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
  3. Stir 3/4 of the wet mixture into the dry until the coconut flour is incorporated.  Allow to sit for 3-5 minutes.  Batter should be really thick, like brownie batter.  If it is nice and thick, add the rest of the wet ingredients.  (I used all of the wet ingredients.  I think this step is to allow for coconut flour that might have adsorbed moisture during storage.)
  4. While batter is thickening, preheat a griddle over medium to medium-low heat.  Add butter or coconut oil, if needed.  Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter.  Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
  5. Serve hot with butter and maple syrup, or with fruit.
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