It has been the perfect Saturday morning.
I slept in until 730, which feels REALLY late to me. I went to the gym and got in my workout first thing. My husband and I walked to the grocery store (we don’t do that enough) and got a few things for breakfast. Then I made these pancakes…
I am finally starting to get comfortable working with coconut flour. The thing about coconut flour is that it absorbs liquid like a sponge. Therefore it takes a whole lot less coconut flour than traditional flour to do the same job. You also usually need to add more liquid. I was so impressed with how well these turned out. They are even picky husband approved!
I also threw this fresh strawberry syrup together on a whim and it is spot one with flavors of strawberry shortcake! If you wanted to indulge a little more, coconut milk whipped cream would be perfect to kick this up even more!
Coconut Flour Pancakes adapted from Nourishing Kitchen
grain free, refined sugar free, dairy free, paleo friendly
- 4 eggs
- 1 cup almond milk (or coconut milk, or regular milk)
- 1 TBSP vanilla extract
- 2 TBSP honey (or agave, or 1 tsp stevia plus a TBSP of water)
- 1/2 cup coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- oil for frying
- In a large bowl combine the dry ingredients and whisk together breaking up any lumps from the coconut flour.
- In another bowl, whisk the eggs until fluffy (several minutes).
- Add the milk, vanilla, and honey and mix together.
- Add the wet ingredients into the dry and mix until incorporated.
- Let stand for 15 minutes. The mixture will appear very thin at first, but the coconut flour will begin absorbing the liquid and it will become more thick.
- Preheat and grease a griddle to medium-high heat.
- Scoop batter onto the griddle and use the back of a spoon or your scoop to spread out into a thin even layer.
- Cook for 3-5 minutes until browned before flipping. These do take longer to cook than traditional pancakes.
- 1 cup chopped fresh strawberries
- 1 tbsp honey (or agave, or sweetener of choice)