Happy Pancake Day! I was up bright and early this morning making a feast. Now I’m stuffed and nursing a large, uncomfortable pancake baby, I thought I’d share the recipe. It was my first time cooking with coconut flour, but it was pretty successful (I picked up a family size bag from Costco, along with 1kg of quinoa and enough Franks Buffalo sauce to bathe in it for a year.)
This recipe is gluten free and Paleo – although if you’re following Paleo, you shouldn’t drown your pancakes in Greek yoghurt like I did… I don’t follow a gluten free or Paleo diet, but I do like trying the recipes to change up what I eat every now and then. However, you will never, ever get me to eat a ‘raw’ cheesecake. It’s just not cheesecake, okay?
I got the recipe from Nourishing Days and it came out just as expected; the recipe below is adapted to the ingredients I used. The coconut flour does give quite a caky texture to the pancakes, but they were still fluffy and light, just as pancakes should be, with the added bonus of tasting like coconut macaroons.
- 4 eggs, room temperature
- 1 cup coconut milk
- 2 teaspoons vanilla extract
- 1 tablespoon agave nectar
- 1/2 cup coconut flour
- 1 teaspooon baking soda
- 1/4 teaspoon sea salt
- coconut oil to fry
- In a bowl, combine the eggs, coconut milk, vanilla and agave nectar.
- In a separate bowl, add the coconut flour, baking soda and sea salt.
- Combine the dry and wet ingredients, and mix. The mixture won’t be completely smooth because the coconut flour is so dense, but there should be no visible lumps.
- Preheat a tablespoon of coconut oil in a large frying pan over a medium heat. Add ladlefuls of the mixture and fry in small batches to avoid overcrowding or burning. They should take 2-3 minutes on each side.
- Once cooked, stack them high and serve them how you like – I love fruit, yoghurt and plenty of syrup.