Coconut Flour Pancakes (that work!)

4 Eggs (room temperature, that’s how I store mine. Farm to counter.)photo-3

3 Tbsp. Oil (olive oil)

1/4 cup Coconut Flour

1/4 cup Milk (coconut milk)

1 Tbsp. Sugar (dehydrated cane sugar or palm sugar)

1/4 tsp. Baking Powder

1/4 tsp. Sea Salt

Pre-heat the griddle to medium…. Medium low for a cast iron I find. It is best to have a hot pan to get the best results.

Whisk all the ingredients together. One time I added frozen blueberries and they didn’t rise.. so don’t be tempted, I warned you! I thaw the berries in a bowl and pour them on top with yogurt and maple syrup.

I always make small cakes, about 4 inches in diameter. Big ones may work, never tried. They don’t bubble in the middle like wheat pancakes… You will notice a browning effect around the edges and they are ready to flip. If they sit too long that gross smell of overcooked eggs starts filling the air! So, don’t do that!

Enjoy!

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