Simply Pancakes

There’s only so eggs a gal can eat straight up with bacon or sausage until she gets a little bored (but dammit if they aren’t just so gosh darn convenient).  This morning I woke up and spent a good minute and a half standing over a hot skillet with a package of bacon in one hand and carton of eggs in the other before I surrendered.  Nope, not today, folks.

Today was a pancake day.

You all know just how much I yearn to find the perfect Paleo Pancake recipe…and while I don’t know if this is The One, I managed to put together an exceptionally moist and fluffy pancake–which is a feat for me because I’ve struck out oh-so-many times when using coconut flour.  I mean…just LOOK!

Yes, so light and airy.  Of course, I slathered mine in butter and cinnamon…they tasted like little beignets!

Some added bonuses are the super-short ingredient list (good for me and my almost-bare kitchen), complete lack of sugar, high protein content, and ease of cooking.  This is honestly the first time I’ve cooked a coconut flour pancake without having to man-handle the damn things off the pan just to flip them over.  You can probably personalize it a little bit, too–there’s nothing super original about a plain old pancake recipe–and now that I managed to put something together that isn’t terrible, you can count on some fun variations in the near future ;)

Ingredients

(Serves 2)

1/4 c Coconut Flour

1/4 t Baking Soda

4 Eggs

3 T Coconut or Almond Milk

Butter or Coconut Oil for Frying

Instructions

Use a wire whisk to blend the coconut flour with the baking soda and remove any lumps.  On a separate bowl, beat the eggs and coconut milk until frothy.  Combine the wet and dry ingredients and beat with a whisk until smooth.  Allow to rest for 10 minutes to let the coconut flour absorb all the liquid.

Heat a skillet over medium heat.  Melt some butter or oil (more is better, I started with a generous tablespoon), then spoon the batter into the pan. Don’t make the pancakes too big or they might be hard to flip–about 3 inches across should work well.  Cook for 2 minutes or so on each side, then remove onto a plate.  Add more butter/oil to the pan as needed.  You can cover them in foil and place in a 200-degree oven to keep warm while you finish cooking all of the pancakes.

Serve with your choice of toppings.  I like mine simple with butter and cinnamon, but fruit compote or maple syrup would be lovely, too!

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6 Comments on Simply Pancakes

  1. Erin
    April 25, 2012 at 9:41 pm (3 years ago)

    Yummyyyy. Anytime I have tried using coconut flour in pancakes they fall apart. Those look amazing; making them in the morning and might just try in the microwave because I’m that lazy :) xo Erin

    Reply
    • tgipaleo
      April 26, 2012 at 6:30 am (3 years ago)

      Thanks! Let me know how they turn out, especially if you do them in the microwave…that would be SO much easier ;)

      Reply
      • Erin
        April 27, 2012 at 8:21 am (3 years ago)

        It worked :) Only thing I did differently is used Fage (yesterday) and cottage cheese (today) in place of almond milk. They don’t get browned but are super fluffy and amazing :) Like a fluffy cake with butter on top! Great recipe

        Reply
  2. Jasmine
    June 9, 2012 at 10:34 am (2 years ago)

    Made these this morning. I really like the simplicity of ingredients since I was running out of everything (like bananas) but could still make this.

    Reply
  3. JuliAnn Johns
    September 2, 2012 at 8:10 am (2 years ago)

    Made these yesterday and love that they only require 4 ingredients I generally have on hand. Very easy and taste great! Good texture for a primal pancake. Thanks for the great recipe!

    Reply
  4. Aaron
    October 8, 2013 at 12:10 pm (1 year ago)

    Surprised my wife withe some of these this morning and she loved them! Thanks for the recipe!

    Reply

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