Coconut flour is ground from the coconut meat after the milk has been removed. It has a mild coconut taste and smell that work great in pancakes. I happen to love coconut and think the subtle coconut flavor it gives is delicious. Even if you aren’t a coconut fanatic, I still think you’ll like these. I’m not a huge fan of banana in pancakes (many gluten-free or healthier recipes call for them) so these pancakes are a favorite around my house. This grain free, gluten free flour is high in fiber and protein making it great for keeping you full and stabilizing blood sugar.
Coconut flour gives a nice crumbly texture in baked goods like cookies and biscuits. It can be tricky to use in baking as it can’t be substituted 1:1 for regular flour in recipes. Coconut flour absorbs a lot of moisture so usually more eggs and milk need to be added to balance this. I find it easiest to use a recipe intended for coconut flour than trying to alter the measurements myself.
Since coconut flour is great at absorbing liquids, adding 1-2 Tablespoons to smoothies or oatmeal gives a nice coconut flavor while thickening them up a little.
Coconut flour is best stored in an airtight container in a cool spot. It can also be stored in the fridge or freezer to prolong it’s life, though let it come back to room temperature before using it.
Coconut Flour Pancakes
1/2 cup + 2 Tablespoons coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
3 Tablespoons light brown sugar
4 large eggs
1 cup unsweetened almond milk
1 Tablespoon melted coconut oil, cooled
Whisk flour to remove any lumps. Whisk in baking soda & salt.
In a separate bowl, whisk together eggs, milk, and coconut oil. Whisk in sugar and then the flour mixture. Let the batter sit 5 minutes to thicken. Heat a pan or griddle on medium-high heat & grease it with a little coconut oil. Cook pancakes, flipping when little bubbles appear (around 3 minutes per side). Sprinkle pancakes with shredded coconut, drizzle with maple syrup & serve with fresh blueberries. Enjoy!
*I like to make this batter the night before and pop it in the fridge so it’s ready to go in the morning.
*I have made these with dark brown sugar and it works just as well
*Coconut milk or any other milk can be used instead of almond milk if preferred