Fluffy Coconut Flour Pancakes

Have you tried baking with coconut flour? It’s very different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it.

Coconut flour is extraordinarily absorbent, but it doesn’t just need moisture. It needs structure. In short, it needs eggs! And since coconut flour absorbs so much moisture, a little goes a long, long way. That’s a good thing, since it’s not cheap.

I have used Let’s Do Organics brand (affiliate link, feel free to shop around!), Nuts.com brand and Trader Joe’s coconut flour, all with good results. If you’re wondering about the nutrition in coconut flour, I was too so I looked it up and it’s very encouraging!

Coconut flour is very high in fiber, but it actually has more net carbs (carbs minus fiber) than almond flour. Generally, coconut flour and almond flour are great partners in Paleo baking, as they balance each other quite well in recipes. In this recipe, though, I lightened up the coconut flour with tapioca starch.

The main challenge in making a recipe like these coconut flour pancakes is to use enough eggs to be successful, but balance the recipe to prevent the pancakes from tasting like, well, an omelet. I love omelets, but only they should taste like that.

I’ve tried the 2-ingredient banana pancakes (just bananas and eggs!) and the 2-ingredient cream cheese pancakes (just cream cheese and eggs!) and despite my best efforts and positive pancake thoughts, they each taste … like an omelet.

INGREDIENTS

• 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
• 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
• 4 eggs (200 g, weighed out of shell) eggs, at room temperature
• 2 tablespoons (42 g) honey
• 1/2 cup + 2 tablespoons (80 g) coconut flour
• 1/2 cup (72 g) tapioca flour
• 1/8 teaspoon kosher salt
• 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

DIRECTIONS

1. In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
2. ...............................................

for full instruction please see : glutenfreeonashoestring.com

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