Coconut flour is a tricky little bugger. It’s essentially the food equivalent of a sponge and can be challenging to cook with. However, if you can tame this beast, food delights (and health benefits) await you!
Coconut flour is great to use because it’s:
- high in fibre which is great for stabilizing blood sugar levels
- high in protein helping you feel fuller longer
- high in the healthy fat lauric acid which helps boost immunity and improve skin as well as helping to boost metabolism
- a great grain-free baking flour for those following a paleo diet
Clearly it’s health benefits are worth the trouble. 🙂
And trouble it’s caused. The first time I tried to make coconut flour pancakes, the batter became thick as cookie dough as it sat there while I cooked up two or three at a time in my small pan. The last few pancakes were thick as mud and raw in the middle. Blech. That scared me off from trying to make these again until I did some scouting online to see how others used this finicky flour. The common theme? Use a lot of wet ingredients and eggs. (Sorry vegans…I have plans to make a vegan version of this soon.) The result, however, is the fluffiest pancake ever.
Because of the fibre, coconut flour absorbs a lot of liquid (and I mean A LOT!) If you look at the ratio of liquid to coconut flour in the recipe below, it’s 4:1 so keep that in mind when substituting it for flour in other baked goods. Try subbing in a little bit at first and adjust the moisture in the recipe as well. Also, for this recipe I made them smaller because they are easier to flip without having them break as the pancake is very light and delicate (yet, ironically very hearty and filling).
I enjoyed these this long weekend morning with some delish coconut butter from Artisana and fresh strawberries and Canadian maple syrup. This recipe will be a great base recipe to create other pancake flavours in the future. 🙂
Here’s to lazy weekend mornings (and weekdays in the future! I just froze the extra pancakes to enjoy during the week. Yippee!) and more pancaketastic adventures to come,
Gluten-Free Coconut Flour Pancakes (adapted from http://www.nourishingdays.com)
(makes about 15 small pancakes)
For the pancakes:
- 1 cup almond milk
- 4 eggs
- 1 tsp. vanilla extract
- 1 tbsp. organic coconut oil, melted + extra for frying
- 1/2 cup coconut flour
- 1 tsp. baking soda
- 1/4 tsp. Himalayan salt
For the toppings:
- coconut butter (I use Artisana)
- pure Canadian maple syrup
- fresh seasonal fruit (or frozen fruit if it’s winter)
1. Beat eggs in a 2-cup pyrex measuring cup until frothy. This makes about 1 cup, so I just add the milk up to the 2-cup line and add the vanilla extract.
2. In a medium bowl, mix the coconut flour, baking soda and salt.
3. Pour the wet mixture into the dry mixture and stir with a fork until well-blended.
4. Heat a pan with coconut oil over medium-low heat and pour batter into silver-dollar sized pancakes. When bottoms are browned and edges are crispy and bubbles form on top, flip pancakes and cook for a minute more.
5. Serve with your choice of toppings above. This is a great basic recipe to get creative with your favourite flavours, which I plan to experiment with!