Coconut Flour Pancakes (sugar free • gluten free • low carb • dairy free)

I have attempted coconut flour pancakes several times without being very successful. They were always good, but they didn't fill the void for good ole' fashioned pancakes. Last night for dinner, I tried them again, using a new recipe that I found here. The pictures on the site looked so appetizing... like yummy super fluffy pancakes! And the ingredients sounded just right. They were delicious! They are also good for you and very very filling. The hubs enjoyed them and then munchkin tore them up!

I pulled out the griddle my grandpa recently gave me, but haven't had a chance to use yet. It worked great. I loaded it up with butter, whipped up my pancake batter and poured them on, about 3" wide and pretty thick.


They cooked up really nicely and looked just like the pancakes I used to know (and missed).

I loaded them up with some yummy pastured butter and they were fantastic! You can top them with honey, coconut oil, maple syrup or some fruit.


I gave them to the munchkin slathered with some butter. She was a happy camper.

I copied the following recipe verbatim from the Nourishing Days website. I didn't change a single thing about them (aside from using kalona whole milk instead of raw and stevia extract powder instead of honey), so I wanted to make sure I didn't get any credit for them. I just wanted to share them with everyone because they are so yummy!

Also, for a tip for bringing eggs to room temperature without having to wait around forever, I put mine in a bowl of luke warm water for 5-10 minutes. Works perfectly!

Fluffy Coconut Flour Pancakes

Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.