Coconut Pancakes

July 8, 2013 § Leave a comment

PancakesCooking with Coconut Flour by Bruce Fife was the first cookbook of grain-free recipes I bought, and I still return to it for new ideas. I found his pancakes to be quite a bit thinner than I prefer, so I adjusted the recipe to create a thicker, heavier version. These are still thin compared to wheat flour pancakes, but they hit closer to the mark.

2 servings

3 tablespoons coconut flour
1/8 teaspoon baking powder
1 1/2 tablespoons coconut oil
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 eggs

Preheat a non-stick frying pan to medium. Combine the coconut flour and baking powder and set aside. Put the coconut oil and water in a glass measuring cup or bowl with a pour spout. Microwave briefly if the coconut oil isn’t already liquid. Add the vanilla extract and salt and stir with a fork. Pour the coconut flour mixture into the measuring cup and stir to evenly moisten the dry ingredients. Add the eggs to the measuring cup and whisk until the batter is smooth. Pour the batter onto the non-stick pan to form 3-inch pancakes. When the batter forms air bubbles, flip the pancakes. Cook until golden.

These are especially good with fruit sauces such as my Blueberry Sauce.  Right now is peach season in Central Texas, so I bought a few peaches at the farmers’ market this weekend.  I peeled one and sliced it into a small saucepan, then cooked it on low until warm.  It was fabulous with cream on the pancakes.


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