Coconut Flour Pancakes

I like my pancakes served fluffy, any meal of the day!

Ah, the sacred superfood that is coconut. What can’t be done with coconut products? Not much, I’m quickly finding out.

An advanced apology for the long drawn out nature of this post, but many people say they have trouble making coconut pancakes and I don’t want you to miss any tips! So please, READ ALL THE WAY THROUGH! :)

Of course it was Pinterest which first sparked my interest about the illustrious coconut flour pancake. I was a little intimidated at first because all of the recipes I came across had warnings about how they had perfected this difficult to make food. It was apparent that if not made well, these could be some pretty unappetizing pancakes. They are notorious for being flat, gritty, crumbly, eggy, and just plain bad. So, why not just make regular ole Bisquick pancakes? Well, the thing about coconut flour is it isn’t a grain, so hooray for most allergies! And, hooray for very low carb content, high fiber and high protein! Among other nutrients the grain/carb perk is the real draw.

After a little research on how to avoid these problems and different tactics people have used, I decided to whip up a batch using all of my gathered info.  My first batch went pretty well and did’t fall apart, but I didn’t love the taste and it wasn’t fluffy enough for me. But I ended up making my second batch with a little help from some flour :/ and it made a huge difference!

I know adding a little grain flour may seem counter intuitive in these grain-free pancakes, but just a small amount helped them fluff up with out being detrimental to their low-carb appeal. Plus it is an optional addition. 1/3 batch (3 medium pancakes) yields 15g carbs, 5g fiber, and 9g protein!

Tip:

Using a blender or food processor is great because this batter needs to be mixed VERY WELL. If you don’t have either, just make sure to hand whisk them until your arm hurts :) or until it’s very well combined; you don’t want lumps in these pancakes! (I’ve made them by hand and it can be done!)

Enough about nutrition let’s get to the food!

The Innards:

• 1/4 cup Coconut Flour
• 3 TBSP Flour (I use brown rice flour; optional)
• 1 cup Milk (I use almond milk)
• 1 TBSP Apple Cider Vinegar (Lemon Juice works too)
• 4 Egg Whites
• 1 tsp Vanilla
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 TBSP Coconut Oil, melted to liquid form

Serves: 3 1. Make a buttermilk: Combine your milk and vinegar (or lemon juice) in a small bowl and set aside for at least 5 minutes. 2. Put all of your dry ingredients in your blender/processor and blend on high for about a  minute. Then scrape down the sides. (This helps combine everything and to make the coconut flour very fine which helps in preventing a gritty texture) 3. Add egg whites, and vanilla and about 1/2 the milk. Mix very well adding more milk as needed to create a pancake batter consistency. (You don’t want them too thin, I usually end up using not quite the whole cup) 4. At the very end add the coconut oil on a low speed, make sure it isn’t hot from melting it 5. Heat an ungreased non-stick skillet on low-medium heat and cook pancakes flipping when the bubbles pop  until they are golden brown. Serve hot with butter, syrup and whatever toppings you enjoy! These are notorious for being tricky to make but I can say I have had no troubles at all with my recipe so I hope you don’t either! But please leave a message or comment if you have any questions!! Bon Appétit!