Coconut Flour Pancakes

Who doesn’t love pancakes?

Save the carb-induced coma and bloating that quickly follows consumption, they are by far one of the greatest and tastiest of breakfast creations. (Waffles being another – oh and biscuits, how could I forget my Granny’s biscuits & gravy?!)

Soft and fragrant, pancakes are versatile and so quick & easy to make from scratch, there really is no need to buy a boxed mix.

When we chose to change our eating habits to a more grain-free, Primal diet, the Hubby was despondent at the possibility of never having his favorite breakfast treat ever again (and I wasn’t exactly thrilled, either). Thank Heaven for coconut flour! The initial inspiration for my coconut pancakes came from Nourishing Days, a wonderful source for whole food recipes and traditional preservation techniques. Here is the link to her recipe. What follows below is my own creation.

coconut pancakes

Banana Nut Coconut Pancakes

Ingredients:

  • 4 eggs (free range preferred)
  • 1 cup plain coconut milk (pastured, if available)
  • 1 very ripe banana (I usually keep some in the freezer just for pancakes. Once thawed, they are incredibly mushy, nearly liquid, and mix into the batter beautifully.)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 cup melted butter or coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup chopped walnuts (or pecans, or almonds… any nut you prefer.)
  • optional: 1/4 blueberries
Method:
  1. Heat a large cast iron skillet over medium-low heat.
  2. Combine all the ingredients, save the nuts and berries, in a blender and mis until combined. An immersion blender also works well, as does a good ole fashioned whisk!
  3. Mix in any nuts & berries by hand. Allow to sit for about 5 minutes to thicken.
  4. Grease the skillet with butter or coconut oil.
  5. Using a 1/4 cup measuring cup or 2 oz ladle, spoon the batter onto the cooking surface, one scoop per pancake.
  6. Cook each pancake approximately  2-3 minutes per side, until the batter bubbles and the bubbles pop. (If you don’t wait until the bubbles pop, you will end up with a mess!)
  7. Top with butter, nut butter, or a little honey or maple syrup.
Happy Cooking!
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