Coconut flour is a unique alternative to other flours because of its distinct texture and nutritional profile. It’s particularly favored in low-carb, keto, and gluten-free recipes. Here’s a basic recipe for Super Fluffy Coconut Flour Pancakes:
Super Fluffy Coconut Flour Pancakes.
1/4 cup coconut flour
4 large eggs
1 tbsp melted butter or coconut oil, plus extra for frying
1/4 cup unsweetened almond milk (or any milk of choice)
1 tsp baking powder
1 tbsp granulated sweetener of choice (e.g., erythritol for low carb, or maple syrup)
1/4 tsp sea salt
1/2 tsp vanilla extract (optional)
1.Preparation: In a large mixing bowl, sift the coconut flour to remove any lumps. This step helps in achieving a smoother batter.
2.Wet Ingredients: Whisk the eggs in another bowl. Then, mix in the melted butter or coconut oil, almond milk, and vanilla extract.
3.Combine: Add the dry ingredients (coconut flour, baking powder, sweetener, and salt) to the wet mixture. Stir well until you have a smooth, thick batter. Allow the mixture to sit for a few minutes as coconut flour continues to absorb the liquid and thickens the batter.
4.Cook: Heat a non-stick skillet or frying pan over medium heat. Add a bit of butter or coconut oil to coat the surface. Once hot, drop batter by spoonfuls onto the skillet. Flatten and shape them a bit if needed.
5.Flip and Serve: Cook the pancakes for 2-3 minutes on one side or until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes or until golden brown. Remove from heat and set aside.
6Serve: Serve with your favorite toppings like fresh berries, maple syrup, or whipped cream.
The batter may be thicker than traditional pancake batter. You can adjust the consistency by adding a little more almond milk if needed.
Coconut flour is highly absorbent, so it’s crucial not to add too much at first. Adjust as needed.
Enjoy your Super Fluffy Coconut Flour Pancakes!