Pancake with coconut (coconut flour pancake)

 

The best thing of that recipe is that it's naturally gluten free and it's a great alternative for ones who's following a grain free or paleo diet.

I love working with coconut flour because a little bit goes along way and because it's also so high in fiber, it also requires more eggs than a typical recipe calls for.

As a result, your pancakes are higher in protein and they'll keep you feeling full longer. I don't recommend trying to swap out the flour in this recipe or trying to replace the eggs. Coconut flour is really unique and because of that, it's really hard to make substitutions.

Ingredients

A quarter cup of coconut flour

3 eggs

Olive oil

Pure maple syrup

Baking powder

Vanilla

Salt

 

Method

To get started, you'll need a quarter cup of coconut flour. When you measure the coconut flour, it's important to that you're precise. I like to scoop my measuring cup into the flour and then level it off with the back of a knife to remove any excess.

Add the flour to a large bowl along with 3 eggs, then add the olive oil, the pure maple syrup, baking powder, vanilla and salt.

Use a whisk to stir it all together to break up any clumps.

 

Add a little olive oil to a skillet over low to medium heat, and once it's hot, add 3 tablespoon of the pancake batter to the pan.

Those pancakes can difficult to flip if they get too large, so sue a small amount of batter to make sure that they stay to work with.

Once the tops of the pancakes are forming bubbles flip them over and cook the other side.

Those pancakes are done when both sides are golden. It can tempting to try to speed up the cooking process by raising the heat in your skillet but that can lead to the outside of your pancake burning before the inside is thoroughly cooked and fluffy, so be patient and keep the heat low so that your pancakes get golden on both sides.

Repeat that process with the remaining batter and once the pancakes done, serve them warm with your favorite toppings.