Love pancakes but can't take gluten? We've got a happy solution for your pancake cravings - coconut flour pancakes! What does coconut flour taste like? Imagine dried, unsweetened coconut flakes, with a hint of the coconutty fragrance. This makes a batch of fragrant, gluten-free pancakes that are high in fibre and protein compared to regular pancakes. Sounds like a dream? Read on for more!
What you'll need:
- 1/4 cup Medella Organic Coconut Flour
- 3 large eggs
- 2 tbsp Medella Coconut Cooking Oil
- 2 tbsp maple syrup
- 1 tspn baking powder
- 1 tspn vanilla extract
- 1/8 teaspoon sea salt
Let's get baking!
- In a large bowl, combine the coconut flour, eggs, coconut cooking oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
- Grease a skillet with Medella Coconut Cooking Oil, over a medium-low heat. Add 3 tablespoons of the pancake batter and allow to cook till bubbles start to form in the middle of the pancake, about 4 to 5 minutes.
- Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden.
- Pro-tip: Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
- Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter).
- Serve warm with your favorite toppings like dried fruits, maple syrup, chocolate chip cookies, or anything else you fancy.
