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, monk fruit, xylitol, Lakanto, 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!


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