Fluffy Coconut Flour Pancakes
Fluffy, classic pancakes that just happen to be coconut flour pancakes, turn out perfect every time. Naturally nondairy, these Paleo-friendly pancakes will be everyone's favorite!
Yield: 10 pancakes
Ingredients
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil melted and cooled (plus more for greasing the pan)
- 4 (200 g (weighed out of shell)) eggs at room temperature
- 2 tablespoons (42 g) honey
- 10 tablespoons (80 g) coconut flour
- ½ cup (72 g) tapioca starch/flour
- ⅛ teaspoon kosher salt
- 2 teaspoons Paleo baking powder 1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot
Instructions
- In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.
- In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.
- Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.
- Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
- Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.
- Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.
- Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
- Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
- This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.
Notes
Originally published on the blog in 2016. Video new, recipe unchanged.