These gluten free, dairy free coconut flour pancakes are the bomb diggity. As you know if you read this post, I’m trying to give up sugar. Let me just say the struggle is real. Life at the moment is rather busy between a toddler (who doesn’t sleep, Oh joy!), work, a traveling husband, and all the other day to day rigmarole. Sugar is my go to fuel right now. Normally I stay away from refined sugar at all costs, but not having slept more than three consecutive hours for a year and a half has driven me to desperation. A girls gotta do what a girls gotta do ya know? So I caved to the sugar high and it continues to dig its powdery meat hooks into me on a daily basis. I have to give it up, but in my exhausted state I’m not prepared to go cold turkey. I need reinforcements! I need a gentle transition! I need healthy tasty treats/substitutions to ease me into this! So the plan is no refined sugar, but a little honey and maple syrup is A ok for the moment. These pancakes are saving my ass right now. They aren’t too high in sugar, and the coconut flour is starch and grain free, as well as low carb and VERY high fiber which keeps the glycemic load in a healthy zone. I love these babies so much. Kids will love these, they are moist and fluffy and just perfection. You will love them too because not only do they taste great, you know they are good for you. I hope you love them as much as I do!
Coconut Flour Pancakes
2 Tablespoons olive oil
2 Tablespoons honey (This one works best and is SO good)
3 Tablespoons coconut flour (I use this one)
1/8 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon dairy free milk of choice (I like Coconut dream unsweetened the best)
Two Tablespoons virgin coconut oil for the skillet
Maple syrup to garnish
Combine eggs, honey and oil. Sift in flour, add baking soda and salt and milk, whisk until smooth. The batter should resemble a thin pancake batter. Closer to a crepe batter but not quite that thin.
Because coconut flour is almost purely fiber, it absorbs a lot of liquid. As it stands it will start to thicken, You can add additional milk one teaspoon at a time as needed. If your cooking right away you shouldn’t need to do this.
Put coconut oil in skillet and heat pan to medium. When the pan is at medium heat and you are ready to pour batter in, turn it down to low/medium.
Using a Tablespoon, spoon the batter into the pan. This will yield a small pancake a bit larger than silver dollar size.
Flip them gently because they can be a bit fragile. I don’t try to get the spatula all the way underneath them. Just half way and then carefully drag/flip them over.
Makes 8-10 pancakes.
Drizzle with maple syrup, or better yet put maple syrup in a little bowl and dip them. This is how I do it. Remember how I said coconut flour is loaded with fiber and likes to suck up all the moisture it can find? That also applies to maple syrup, so if you pour it on, it may absorb too much and get soggy quickly. The quick dip method is perfect for these pancakes.
Health benefits of Coconut Flour
- Coconut flour is almost 75% fiber, and most of that fiber is insoluble. This means that it is great for your overall digestive health and will keep you… how shall we say…. moving along nicely.
- Coconut flour is rich in healthy fats that contain medium chain triglycerides. These fats digest easily, provide an energy boost and have been shown in some studies to boost metabolism.
- Coconut oil (found in the flour) is antimicrobial and anti-viral.
- And of course, it is gluten free! Yay!!!
I hope you love these as much as I do!