When I saw CHEESESLAVE’s post about coconut flour pancakes, I was all, “I HAVE to try that.”
Second, since youngest and I have issues with wheat, pancakes are a rarity around here, unless they’re gluten free and those leave something to be desired, texture wise.
So I got myself to Whole Foods and bought some Bob’s Red Mill coconut flour.
This morning, we made them there pancakes.
The kids and I have died and gone to breakfast heaven.
A couple of tips if you decide to make these.
First, they don’t behave on the pan. Despite having well seasoned cast iron skillets and lots of butter for greasing, they stuck like the devil.
So I made mine tiny like silver dollars, which worked better. Be fast with your spatula and don’t hesitate or they’ll make a huge mess.
Second, cook them SLOWly. Once your pan is hot, turn your heat way down or they’ll burn on the outside and be raw inside, which isn’t terribly bad, because they don’t have that raw dough taste. But still.
You have to try these! Whether you have issues with wheat or not, coconut is so good for moms. These are super filling too, the recipe is small but you only need a few silver dollar sized coconut cakes and you’ll be full all morning.
They’re naturally sweet so you only need the teensiest bit of maple syrup. I think they would be awesome as a side dish for some Caribbean style dinner.
You can learn more about using coconut flour for cooking in this book:
Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat